New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
Author:
Lima Cristiane Teles1, Santos Tatiane Monteiro dos1, Neves Nathália de Andrade1, Lavado-Cruz Alicia2, Paucar-Menacho Luz Maria2ORCID, Clerici Maria Teresa Pedrosa Silva3ORCID, Meza Sílvia Letícia Rivero4, Schmiele Marcio1ORCID
Affiliation:
1. Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil 2. Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru 3. Departament of Food Science and Nutrition, University of Campinas (UNICAMP), Campinas 13083-862, Brazil 4. Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, Brazil
Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory.
Funder
Research Support Foundation of the State of Minas Gerais—FAPEMIG Coordination for the Improvement of Higher Education Personnel—CAPES
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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