Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice

Abstract

A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical quality of the extruded product was studied. The maize-rice meal mixtures contained rice and maize bran formulated at two levels, 25 and 30 % of the total; within the bran mixture the rice bran content was formulated at levels ranging from 0 to 10 %. Physical characteristics of the extrudates such as expansion ratio (ER) and crispness work indicator (WC), were determined. The treatments with lower content of rice bran showed a better behavior, in terms of the physical variables. The products with higher ER and lower WC had desirable sensorial characteristics. Analysis of the extrudates confirmed an increased content of Zn, lysine, tryptophan in relation to raw materials.

Keywords

• Extrusion
• bran
• biofortified rice
• QPM maize