Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The m...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Universidad Nacional de Colombia
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/105738 |
| _version_ | 1855539750075629568 |
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| author | Guevara Guerrero, Beatriz Montero Montero, Juan Carlos Fernández Quintero, Alejandro Rivera Agredo, Yenny Jovana Ospina Patiño, Bernardo Gallego-Castillo, Sonia |
| author_browse | Fernández Quintero, Alejandro Gallego-Castillo, Sonia Guevara Guerrero, Beatriz Montero Montero, Juan Carlos Ospina Patiño, Bernardo Rivera Agredo, Yenny Jovana |
| author_facet | Guevara Guerrero, Beatriz Montero Montero, Juan Carlos Fernández Quintero, Alejandro Rivera Agredo, Yenny Jovana Ospina Patiño, Bernardo Gallego-Castillo, Sonia |
| author_sort | Guevara Guerrero, Beatriz |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials. |
| format | Journal Article |
| id | CGSpace105738 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Universidad Nacional de Colombia |
| publisherStr | Universidad Nacional de Colombia |
| record_format | dspace |
| spelling | CGSpace1057382025-03-13T09:45:29Z Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice Valoración del efecto de inclusión de salvado de maíz y arroz en la extrusión de un producto formulado con harinas de maíz de alta calidad proteica y de arroz biofortificado con zinc Guevara Guerrero, Beatriz Montero Montero, Juan Carlos Fernández Quintero, Alejandro Rivera Agredo, Yenny Jovana Ospina Patiño, Bernardo Gallego-Castillo, Sonia rice food enrichment bran salvado maize A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials. Se desarrolló un cereal procesado por extrusión, formulado con harinas y salvados de maíz de alta calidad proteica y de arroz biofortificado con Zinc. Se estableció el efecto de la variación del contenido de salvados en la formulación sobre la calidad física del producto. Los salvados de arroz y maíz se formularon a dos niveles, 25 y 30 % del total; el contenido de salvado de arroz se ensayó en niveles que variaron desde 0 al 10 % en la mezcla de salvados. Se determinaron el Índice de expansión (ER) y trabajo de crujencia (WC) de los extruidos. Los tratamientos con menor contenido de salvado de arroz presentaron mejor comportamiento en términos de las variables físicas. Los productos con mayor ER y menor WC, presentaron niveles deseables en las características físicas. Los contenidos de zinc, lisina y triptófano en los extruidos fueron mayores que en las materias primas. 2019 2019-11-14T14:19:36Z 2019-11-14T14:19:36Z Journal Article https://hdl.handle.net/10568/105738 en Open Access Universidad Nacional de Colombia Guevara-Guerrero, B., Montero-Montero, J.C., Fernández-Quintero, A., Jovana Rivera-Agredo, Y., Ospina-Patiño, B. & Gallego-Castillo, S. (2019). Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice. DYNA, 86(209): 298-303 |
| spellingShingle | rice food enrichment bran salvado maize Guevara Guerrero, Beatriz Montero Montero, Juan Carlos Fernández Quintero, Alejandro Rivera Agredo, Yenny Jovana Ospina Patiño, Bernardo Gallego-Castillo, Sonia Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| title | Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| title_full | Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| title_fullStr | Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| title_full_unstemmed | Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| title_short | Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| title_sort | assessing the effect of adding maize and rice brans in the development by twin screw extrusion of a ready to eat cereal formulated with flours of quality protein maize and zinc biofortified rice |
| topic | rice food enrichment bran salvado maize |
| url | https://hdl.handle.net/10568/105738 |
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