Effect of the use of andean purple maize on technological properties of breakfast cereal
Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75...
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| Format: | Online |
| Language: | English |
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Universidade Estadual de Campinas
2018
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| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396 |
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| author | Pessoa, Evanilson Garcia Clerici, Maria Teresa Pedrosa Silva Reyes, Rebeca Salvador |
| author_facet | Pessoa, Evanilson Garcia Clerici, Maria Teresa Pedrosa Silva Reyes, Rebeca Salvador |
| author_sort | Pessoa, Evanilson Garcia |
| collection | Portal de Eventos Científicos da UNICAMP |
| container_reference | Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp |
| description | Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75% (PM75) and 100%(PM100). The results show that as the concentration of PM increases in breakfast cereal, it presents a greater intensity of the purple color and water absorption index, at the same time that decrease its instrumental hardness and expansion index. |
| first_indexed | 2025-10-08T13:50:40Z |
| format | Online |
| id | ojs-article-396 |
| institution | Universidade Estadual de Campinas |
| issn | 2596-1969 |
| language | eng |
| last_indexed | 2025-10-08T13:50:40Z |
| publishDate | 2018 |
| publisher | Universidade Estadual de Campinas |
| record_format | ojs |
| spelling | ojs-article-3962025-09-26T14:32:30Z Effect of the use of andean purple maize on technological properties of breakfast cereal Pessoa, Evanilson Garcia Clerici, Maria Teresa Pedrosa Silva Reyes, Rebeca Salvador Sustainability Anthocyanins Thermoplastic extrusion. Andean purple maize (PM) contains fibers and natural pigments, which could improve the quality of extruded products. In this project, we evaluated the technological properties of a breakfast cereal formulated with substitution of commercial yellow corn by PM whole-flour in 25% (PM25), 50% (PM50), 75% (PM75) and 100%(PM100). The results show that as the concentration of PM increases in breakfast cereal, it presents a greater intensity of the purple color and water absorption index, at the same time that decrease its instrumental hardness and expansion index. Universidade Estadual de Campinas 2018-12-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396 10.20396/revpibic262018396 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp 2596-1969 eng https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396/379 Copyright (c) 2018 Evanilson Garcia Pessoa, Maria Teresa Pedrosa Silva Clerici http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | Pessoa, Evanilson Garcia Clerici, Maria Teresa Pedrosa Silva Reyes, Rebeca Salvador Sustainability Anthocyanins Thermoplastic extrusion. Effect of the use of andean purple maize on technological properties of breakfast cereal |
| title | Effect of the use of andean purple maize on technological properties of breakfast cereal |
| title_full | Effect of the use of andean purple maize on technological properties of breakfast cereal |
| title_fullStr | Effect of the use of andean purple maize on technological properties of breakfast cereal |
| title_full_unstemmed | Effect of the use of andean purple maize on technological properties of breakfast cereal |
| title_short | Effect of the use of andean purple maize on technological properties of breakfast cereal |
| title_sort | effect of the use of andean purple maize on technological properties of breakfast cereal |
| topic | Sustainability Anthocyanins Thermoplastic extrusion. |
| url | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396 |
| work_keys_str_mv | AT pessoaevanilsongarcia effectoftheuseofandeanpurplemaizeontechnologicalpropertiesofbreakfastcereal AT clericimariateresapedrosasilva effectoftheuseofandeanpurplemaizeontechnologicalpropertiesofbreakfastcereal AT reyesrebecasalvador effectoftheuseofandeanpurplemaizeontechnologicalpropertiesofbreakfastcereal |
