Effect of the use of andean purple maize on technological properties of breakfast cereal
n. 26 (2018), Resumos
n. 26 (2018)

Effect of the use of andean purple maize on technological properties of breakfast cereal

Resumos
https://doi.org/10.20396/revpibic262018396
Publicado 2018-12-17
Evanilson Garcia Pessoa
Universidade Estadual de Campinas
Maria Teresa Pedrosa Silva Clerici
Universidade Estadual de Campinas
Rebeca Salvador Reyes
Universidade Estadual de Campinas
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Palavras-chave

Sustainability
Anthocyanins
Thermoplastic extrusion.

Como Citar

PESSOA, Evanilson Garcia; CLERICI, Maria Teresa Pedrosa Silva; REYES, Rebeca Salvador. Effect of the use of andean purple maize on technological properties of breakfast cereal. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2018. DOI: 10.20396/revpibic262018396. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/396. Acesso em: 25 abr. 2024.
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Resumo

Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75% (PM75) and 100%(PM100). The results show that as the concentration of PM increases in breakfast cereal, it presents a greater intensity of the purple color and water absorption index, at the same time that decrease its instrumental hardness and expansion index.

https://doi.org/10.20396/revpibic262018396
PDF (English)

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