Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Farhana Mehraj Allai; Pir Mohammad Junaid; Z.R.A.A. Azad; Khalid Gul; B.N. Dar; Shahida Anusha Siddiqui; Jose Manuel Loenzo

Food Chemistry: X (Dec 2023)

Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Farhana Mehraj Allai,
Pir Mohammad Junaid,
Z.R.A.A. Azad,
Khalid Gul,
B.N. Dar,
Shahida Anusha Siddiqui,
Jose Manuel Loenzo

Affiliations

Farhana Mehraj Allai: Department Post Harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, UP, India; Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India
Pir Mohammad Junaid: Department Post Harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, UP, India
Z.R.A.A. Azad: Department Post Harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, UP, India; Corresponding authors.
Khalid Gul: Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, India; School of Food Science and Nutrition, University of Leeds, Leeds LS29JT, United Kingdom; Corresponding authors.
B.N. Dar: Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India; Corresponding authors.
Shahida Anusha Siddiqui: Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D Quakenbrück, Germany
Jose Manuel Loenzo: CentroTecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain

Journal volume & issue: Vol. 20
p. 100959

Abstract

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The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.24 g/mL), water absorption index (7.76 g/g), total phenolic content (9.03 mg GAE/g), and antioxidant activity (30.36 %) having desirable expansion rate (2.84 mm), water solubility index (48 %), and color attributes. The microstructure showed dense inner structures with closed air cells in extruded flours. Extrusion treatment rearranged the crystalline structure from A-type to V-type by disrupting the granular structure of starch, reducing its crystallinity, and promoting the formation of an amylose–lipid complex network. Increasing conditioning moisture enhanced the degree of gelatinization (%), peak gelatinization temperature (Tp), and starch crystallinity (%) and reduced the gelatinization enthalpy (ΔHG) and gelatinization temperature ranges. The results reported in this study will help industries to develop innovative and novel food products containing functional ingredients.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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