| Literature DB >> 14719527 |
M Y Dansby1, A C Bovell-Benjamin.
Abstract
Extruded ready-to-eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole-wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, beta-carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well-liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.Entities:
Keywords: NASA Discipline Life Support Systems; NASA Program Advanced Human Support Technology; Non-NASA Center
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Year: 2003 PMID： 14719527 DOI： 10.1111/j.1365-2621.2003.tb07069.x
Source DB: PubMed Journal: J Food Sci ISSN： 0022-1147 Impact factor: 3.167