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
Abstract
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. 皇冠体育app effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. 皇冠体育app 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. 皇冠体育app treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. 皇冠体育app 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.
This article is an output of the HarvestPlus programme
Citation
Guevara-Guerrero, B; Montero-Montero, JC; Fern谩ndez-Quintero, A; Rivera-Agredoa, YJ; Ospina-Pati帽o, B; Gallego-Castillo, S. 2019. 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. DYNA. 86(209):298-303.