Abstract
Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life.
Highlights
Changes in the population’s eating habits have increased the demand for healthy foods that reflect practices of consumption with adequate sensory acceptance
Commercial ready-to-eat breakfast cereals are practical foods based on starch and sugars; they are considered to have low nutritional value (OLIVEIRA et al, 2017)
Agroindustrial byproducts may be used as alternatives in the development of nutritionally enriched and less caloric formulations, since they are rich in dietary fibers and bioactive compounds, such as antioxidants, with low impact on production costs (ELLEUCH et al, 2011)
Summary
Changes in the population’s eating habits have increased the demand for healthy foods that reflect practices of consumption with adequate sensory acceptance. Formulations of various products have been adapted to meet this niche in the market. Commercial ready-to-eat breakfast cereals are practical foods based on starch and sugars; they are considered to have low nutritional value (OLIVEIRA et al, 2017). Agroindustrial byproducts may be used as alternatives in the development of nutritionally enriched and less caloric formulations, since they are rich in dietary fibers and bioactive compounds, such as antioxidants, with low impact on production costs (ELLEUCH et al, 2011). Since only the core of peach palm stems has adequate texture to produce heart-of-palm, it generates 85% of waste (BOLANHO et al, 2014)
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