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Dough extrusion of apple and cereal by-products flours: a path to healthier breakfast cereals

2025-09-01Research article Embargoed access
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dc.contributor.authorSantos, Diva
dc.contributor.authorSilva, José A. Lopes da
dc.contributor.authorPintado, Manuela
dc.date.accessioned2025-09-02T14:15:18Z
dc.date.available2025-09-02T14:15:18Z
dc.date.issued2025-09-01
dc.description.abstractDietary fibre plays a crucial role in maintaining overall health, yet global consumption remains below the recommended intake of 25 g per day, as advised by both the FAO and EFSA. While breakfast cereal products (BCPs) are a popular global food choice, they often require reductions in sugar and sodium, alongside an increase in fibre content. Fruit and vegetable by-products, however, offer a sustainable source of fibre-rich flours, providing a potential solution to this challenge. This study aimed to develop innovative, fibre-enriched BCPs using just two ingredients: apple by-product flour and wheat or rice bran. These ingredients were mixed, hydrated, and stabilized overnight before being processed in an extruder-style pasta maker. Finaly, the extrudates were dried at a mild temperature (50 °C). The effect of roasting (180 °C for 4 min) on the final product was also evaluated. The resulting BCPs were not only sensory appealing, as confirmed by a Focus Group tasting session, but also extremely high in fibre, with final formulations containing at least 26 % fibre. Furthermore, these products meet European regulations to be labelled as 'very low sodium' and 'contains naturally occurring sugars.' Beyond their nutritional profile, these BCPs exhibited antioxidant and antidiabetic activities. This research demonstrates that it is feasible to create both health-conscious and delicious breakfast cereals using minimal ingredients and common processing methods like cold extrusion and roasting, which can enhance the bioactive properties of the ingredients.eng
dc.identifier.citationSantos, D., Silva, J. A. L. D., & Pintado, M. (2025). Dough extrusion of apple and cereal by-products flours: a path to healthier breakfast cereals. Food and Bioproducts Processing, 153, 252-265. https://doi.org/10.1016/j.fbp.2025.06.014
dc.identifier.doi10.1016/j.fbp.2025.06.014
dc.identifier.eid105010676084
dc.identifier.issn0960-3085
dc.identifier.other27cc2d5a-5203-44ea-ad13-d11041b7d71c
dc.identifier.urihttp://hdl.handle.net/10400.14/54615
dc.identifier.wos001532740700001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectApple by-products
dc.subjectBreakfast cereals
dc.subjectDietary fibre
dc.subjectReady-to-eat cereals
dc.subjectRice bran
dc.subjectWheat bran
dc.titleDough extrusion of apple and cereal by-products flours: a path to healthier breakfast cerealseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.endPage265
oaire.citation.startPage252
oaire.citation.titleFood and Bioproducts Processing
oaire.citation.volume153
oaire.versionhttp://purl.org/coar/version/c_ab4af688f83e57aa

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