Publicação
High-fiber breakfast cereals using only carrot and cereal by-products
| dc.contributor.author | Santos, Diva | |
| dc.contributor.author | Pintado, Manuela | |
| dc.contributor.author | Silva, José A. Lopes da | |
| dc.date.accessioned | 2025-07-21T10:09:02Z | |
| dc.date.available | 2025-07-21T10:09:02Z | |
| dc.date.issued | 2025-09-18 | |
| dc.description.abstract | Dietary fibre intake remains below the recommended levels set by both the FAO and EFSA, limiting its well-established health benefits. Breakfast cereals are widely consumed globally but typically require nutritional improvements, particularly in reducing sugar and sodium content while increasing fibre. This study aimed to develop high-fibre breakfast cereals without added sugar, using only two ingredients: carrot flour and wheat or rice bran. Cold dough extrusion followed by drying and roasting was the production process chosen as a strategically simple and mild process. The final cereal formulations contained at least 40% fibre, with a soluble to insoluble dietary fibre (SDF/IDF) ratio of 1 : 3 for rice bran-based formulations and 1 : 5 for wheat bran-based formulations. The dietary fibre profile of the ingredients comprised pectins, β-glucans, galactans, arabinogalactans, soluble and insoluble arabinoxylans, cellulose, and lignin. The produced breakfast cereals had no added sugars and exhibited significant antioxidant and antidiabetic properties, attributed to the presence of phenolics, carotenoids, and vitamins A and E. This study demonstrates the feasibility of creating nutritious, high-fibre breakfast cereals from two simple ingredients using mild processing techniques that preserve or enhance bioactive compounds and associated health benefits. | eng |
| dc.identifier.doi | 10.1039/d5fb00157a | |
| dc.identifier.eid | 105010281178 | |
| dc.identifier.issn | 2753-8095 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/53979 | |
| dc.identifier.wos | 001523276800001 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.title | High-fiber breakfast cereals using only carrot and cereal by-products | eng |
| dc.type | research article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 1404 | |
| oaire.citation.issue | 5 | |
| oaire.citation.startPage | 1391 | |
| oaire.citation.title | Sustainable Food Technology | |
| oaire.citation.volume | 3 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |