Physicochemical evaluation of a mixture of breakfast cereals obtained by expansion
DOI:
https://doi.org/10.31637/epsir-2025-1180Keywords:
breakfast cereal, expansion, cereal mixture, physicochemical characterization, rice, wheat, oats, antioxidant capacityAbstract
Introduction: Expansion is the most important characteristic for puffed cereals, which depends on several factors, the most important being; the composition in terms of its nutritional content and the nature of the process. Methodology: The loading conditions, vapor pressure and final pressure throughout the process were defined for each cereal, finding better results for the responses of yield, density , expansion index and antioxidant capacity. Results and Discussions: The pressure variables used in the design for individual expansion do present a significant effect in terms of yield (89%) and density, being greater in wheat (1,29 g/ L). Unexpanded and expanded cereals, present significant physical and chemical differences, due to the high temperature and pressure treatment to which they were subjected, with higher values in rice (0,95). The expanding process decrease in protein and fat was found, while the carbohydrate content increased. The antioxidant capacity resulted in a significant difference before and after expansion in each cereal, losing between 70 and 85% of its antioxidant capacity. Conclusion: The expansion conditions, through the cannon inflation technique under the established process conditions, were the most appropriate to achieve the desired formulation (50% wheat, 25% oats and 25% rice).
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Copyright (c) 2025 Tomás Galicia García, Laura Flick Tinoco, Iván Alziri Estrada Moreno, Yarely Leal Ramos, Beatriz Portillo Arroyo, Cesar Soto Figueroa
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