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

The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 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%. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved

Sensory properties evaluation of pine nut (araucaria Angustifolia) cereal bars using response surface methodology

The objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following a 22 central composite rotational design (CCRD). The results were analyzed using response surface methodology (RSM). Samples of cereal bars were prepared with oat bran, rice flakes and dehydrated Pine nut as ingredients. In addition, was added syrup crystal sugar/glucose with 86oBrix which were heated for 2 minutes at 105 degrees C, to produce the dough (0,8 Kg). The responses evaluated were the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. In the sensory acceptance test, all samples presented acceptable scores (> 5) which were considered good scores. Increasing crystal sugar concentration reduced all the sensory properties of Pine nut cereal bars. According to the results the samples 6 and central points were considered the best Pine nut cereal bar.441151209th Nut and Vegetable Production Engineering Symposiu

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of french-type bread elaborated from frozen dough

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12 g/100 g), and PGS (11.7 g/100 g) in relation to CWF (7.1 g/100 g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread763402409CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES163129/2013-401P4531-1