Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this work was to study the effect of extrusion temperatu...

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Bibliographic Details
Main Authors: Carlos Delgado-Nieblas, Karen Ruiz-Beltrán, Jessica Sánchez-Lizárraga, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Armando Carrillo-López, Irma Leticia Camacho-Hernández, Armando Quintero-Ramos
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
naranjita pomace
extrusion
breakfast cereals
physicochemical properties
dietary fiber
phenolic compounds
antioxidant activity
Online Access:http://dx.doi.org/10.1080/19476337.2019.1566276

Internet

http://dx.doi.org/10.1080/19476337.2019.1566276

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