Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

Authors

  • Margaret A. Brennan,

    Corresponding author
    1.  Institute of Food, Nutrition & Human Health, Massey University, Palmerston North, New Zealand
    2.  Department of Food and Hospitality Management, Hollings Faculty, Manchester Metropolitan University, Old Hall Lane, Manchester, UK
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  • John A. Monro,

    1.  New Zealand Institute for Crop & Food Research Ltd., Palmerston North, New Zealand
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  • Charles S. Brennan

    1.  Institute of Food, Nutrition & Human Health, Massey University, Palmerston North, New Zealand
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*E-mail: c.brennan@mmu.ac.uk

Summary

Five dietary fibre rich ingredients were used at 5%, 10% and 15% replacement levels in a white flour cereal base to produce an extruded cereal product. The inclusion of the dietary fibres into the flour bases had no significant effect on the expansion ratio of the products. However, the bulk density of the extruded products increased with inulin addition. The pasting properties of the raw flour and fibre base as well as the extruded products were altered with the incorporation of dietary fibre, with guar gum enriched products showing elevated peak and final viscosity readings. This appeared to be related to moisture manipulation and hence the regulation of gelatinisation. In vitro starch hydrolysis of the raw bases and the extruded samples illustrated that the extrusion process significantly increased the availability of carbohydrates for digestion. Additionally, the inclusion of dietary fibres in the raw bases significantly reduced the rate and extent of carbohydrate hydrolysis of the extruded products. As such the addition of dietary fibres to extruded products reduced the amount of readily digestible starch components of breakfast products, and increased the amount of slowly digestible carbohydrates.

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