14F-13 |
Development of a high dietetic fiber breakfast cereal using oats, wheat bran and dried cactus leaves of nopal as ingredients |
M. T. Medrano-Galarza1, B. J. RODRIGUEZ-TERRAZAS1, V. M. Santana-Rodriguez1, and V. Mendoza-Guzmán2. (1) Departamento de Investigacion y Posgrado - Fac. Ciencias Quimicas, Universidad Autonoma de Chihuahua, Apartado Postal 1542C, Chihuahua, 31160, Mexico, (2) Division de Estudios de Posgrado, Facultad de Ciencias Quimicas, Universidad Autonoma de Chihuahua, Ciudad Universitaria s/n, Chihuahua, Chihuahua, 31170, Mexico Fiber consumption is increasing because it has health benefits on digestion and prevents many diseases related with gastrointestinal tract. Also, the use of different sources of fiber materials for food processing has increased. The objective of this study was to develop an extruded high dietetic fiber breakfast cereal using oats, wheat bran and dried nopal (cactus leaves of Opuntia spp.) as ingredients. Different formulations were prepared containing oats as main component on four different levels (52.5, 55.5, 57.5 and 60%); dried and powdered leaves of nopal on four levels (0, 2.5, 5.0 and 7.5%) ; wheat bran (30%) and honey (10%). After mixing ingredients, mixes were moistened at 22 and 25% levels and stored at 4º for 24 h before extrusion. Samples were extruded at constant temperatures of 70, 95, 95, 95 and 90ºC and 140 rpm. Extruded product was dried at 70ºC up to 8% moisture content and stored at 4º C until physical (color, texture, expansion index, water absorption and solubility indexes, apparent density and viscosity), chemical (proximate and total dietetic fiber) and sensorial analysis (order, difference and flavor profile tests) were performed. The best product was selected using only the sensorial analysis because physical and chemical results were not significantly different. Semi-trained panelists selected the product pre-moistened at 22% and with 52.5% of oats and 7.5% of nopal; this product had the best color, was not hard but crunchy and did not have an aftertaste. This study shows that it is possible to include vegetables such as cactus leaves on breakfast cereals to increase the dietetic fiber content. This is the kind of product that consumers are looking for every day.
Session 14F, Product Development: General
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