Characterization Functional a Cereal Breakfast Based Flour Oxalis tuberosa Add Fiber
Abstract
Breakfast cereals have health benefits in combination with a balanced diet; They play an important role in the diet since they ensure the proper functioning of the organism, the nervous system and the gastrointestinal tract. One of the most used technologies currently in the preparation of breakfast cereals, is extrusion. Therefore, the objective of this study was to obtain an extruded cereal high in fiber, based on tuberous Oxalis flour and oat fiber, with acceptable physicochemical properties (expansion index, bulk density, absorption and solubility in water). Five treatments were obtained by means of extrusion. The highest value of expansion index was obtained by treatment 5 (13% humidity-100% Oxalis tuberosa flour). The apparent density results were in a range of 0.13-0.51 g / ml, treatment 4 and treatment 2, respectively. The results for water absorption index were in a range between 2.8-4.2 g H20 / g sample, obtaining the lowest value for treatment 4. The water solubility index results showed that the highest value was obtained for the water solubility index. treatment 5 and the lowest for T1 and T2
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References
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