New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
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,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3902 |
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| author | Cristiane Teles Lima Tatiane Monteiro dos Santos Nathália de Andrade Neves Alicia Lavado-Cruz Luz Maria Paucar-Menacho Maria Teresa Pedrosa Silva Clerici Sílvia Letícia Rivero Meza Marcio Schmiele |
| author_facet | Cristiane Teles Lima Tatiane Monteiro dos Santos Nathália de Andrade Neves Alicia Lavado-Cruz Luz Maria Paucar-Menacho Maria Teresa Pedrosa Silva Clerici Sílvia Letícia Rivero Meza Marcio Schmiele |
| author_sort | Cristiane Teles Lima |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-11T11:31:03Z |
| format | Article |
| id | doaj.art-cd12392f2a4d430191ef26e8d3cf8add |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:31:03Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cd12392f2a4d430191ef26e8d3cf8add2023-11-10T15:02:40ZengMDPI AGFoods2304-81582023-10-011221390210.3390/foods12213902New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional ParametersCristiane Teles Lima0Tatiane Monteiro dos Santos1Nathália de Andrade Neves2Alicia Lavado-Cruz3Luz Maria Paucar-Menacho4Maria Teresa Pedrosa Silva Clerici5Sílvia Letícia Rivero Meza6Marcio Schmiele7Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, BrazilInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, BrazilInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, BrazilDepartamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, PeruDepartamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, PeruDepartament of Food Science and Nutrition, University of Campinas (UNICAMP), Campinas 13083-862, BrazilDepartment of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, BrazilInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, BrazilRyegrass 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/12/21/3902bioprocesscerealextrusiongerminationhealthinessphytochemicals |
| spellingShingle | Cristiane Teles Lima Tatiane Monteiro dos Santos Nathália de Andrade Neves Alicia Lavado-Cruz Luz Maria Paucar-Menacho Maria Teresa Pedrosa Silva Clerici Sílvia Letícia Rivero Meza Marcio Schmiele New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters Foods bioprocess cereal extrusion germination healthiness phytochemicals |
| title | New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters |
| title_full | New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters |
| title_fullStr | New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters |
| title_full_unstemmed | New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters |
| title_short | New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters |
| title_sort | new breakfast cereal developed with sprouted whole ryegrass flour evaluation of technological and nutritional parameters |
| topic | bioprocess cereal extrusion germination healthiness phytochemicals |
| url | https://www.mdpi.com/2304-8158/12/21/3902 |
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