Abstract
Although the consumption of whole grain foods has been encouraged due to the association between whole grains and health benefits, changes in the technological parameters and sensory attributes may limit the consumption of these products. This review addressed the effects on technological properties and sensory attributes of using cereal bran fiber in pasta and expanded extrudates (breakfast cereals and snacks). However, there are few studies on the microstructure and the fiber modification of these products, demonstrating that there is a great challenge to solve the technological and sensory problems of fiber-added expanded extruded products.
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