Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour

Abstract

The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 2 2 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%.

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

“…Extruded flour had a higher content of fat whereas reducing the ash, protein, carbohydrates and fibre contents. In their evaluation of flour fortification for the preparation of breakfast cereal, Santos et al (Santos et al, 2019) reported a threefold increase in the fat; increase that is higher than what was reported in the current study. This is attributed to the utilization of legumes which are known to be richer in oils in their study.…”

Peach palm flour: production, hygroscopic behaviour and application in cookies

“…Although the peels of fruits are known to possess high nutritional potential due to the presence of vitamins, minerals, fibres and several secondary metabolites acting as bioactive compounds, they are usually only treated as agroindustrial wastes ( Gowe, 2015 ; Sagar et al., 2018 ). However, each day more, several studies can be found in the literature aiming the use of fruit peels to develop new products or increase the functional properties of already existing food products ( Dorta and Sogi, 2017 ; Li et al., 2014 ; Safdar et al., 2016 ; Sagar et al., 2018 ; Santos et al., 2020 ; Wang et al., 2013 ).…”

“…The technological potential of peach palm fruits by food industries may be quite broad once their nutritional and peculiar sensory characteristics are appreciated for new products development, mainly flour production ( Kaefer et al., 2013 ). The flour prepared from peach palm fruits was reported to show similar nutritional values to wheat flour ( Santos et al., 2020 ), allowing its use as a promising substitute in bakery products, such as cookies, cakes, breads and others.…”

Snack extrusado a base de arroz com Spirulina platensis e farinha mista de subprodutos de laranja e palmito pupunha

“…Navarro-Cortez et al (2016) verificaram que a adição de 25% de bagaço de laranja (C. sinensis) em extrusados de fubá milho (Zea mays L.) aumentou em até 226,6% o conteúdo de fibras. Não foram encontrados estudos de aplicação do subproduto da produção de palmito pupunha para elaboração de extrusados, apenas a aplicação da farinha dos frutos de pupunha (Santos et al, 2020).…”