Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice

A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The m...

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Published inDyna (Medellín, Colombia) Vol. 86; no. 209; pp. 298 - 303
Main Authors Guevara Guerrero, Beatriz, Montero-Montero, Juan Carlos, Fernández-Quintero, Alejandro, Rivera-Agredo, Yenny Jovana, Ospina-Patiño, Bernardo, Gallego-Castillo, Sonia
Format Journal Article
LanguageEnglish
Published Universidad Nacional de Colombia 01.04.2019
Subjects
arroz biofortificado
biofortified rice
bran
Extrusion
extrusión
maíz QPM
QPM maize
salvado
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Summary:A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials.
ISSN:0012-7353
2346-2183
DOI:10.15446/dyna.v86n209.73071