Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact
Margaret A. Brennan, Carine Ménard, Gaëlle Roudaut, Charles S. Brennan
Starch - Stärke
Abstract
Abstract Three non‐traditional pseudo‐cereal flours (amaranth, buckwheat and millet) were used in the manufacture of extruded breakfast cereal products as a replacement for wheat and maize flour. The use of these flours altered the physical and nutritional quality of extruded breakfast cereals. Extruded products made using the flours exhibited an increased product and bulk density. However the extruded products were not significantly different compared to the control sample in terms of expansion ratio (excepting Amaranth at the 65% inclusion rate). All of the extruded products made with the inclusion of pseudo‐cereals showed a significant reduction in readily digestible carbohydrates and slowly digestible carbohydrates compared to the control product during predictive in vitro glycaemic profiling. The results illustrate the potential use of these non‐traditional cereal flours in lowering the glycaemic response to the ingestion of extruded breakfast cereals.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
pseudo-cereal flours reduces slowly digestible carbohydrates
“All of the extruded products made with the inclusion of pseudo‐cereals showed a significant reduction in readily digestible carbohydrates and slowly digestible carbohydrates compared to the control pr...”
buckwheat flour affects bulk density
“Extruded products made using the flours exhibited an increased product and bulk density.”
amaranth flour affects expansion ratio
“However the extruded products were not significantly different compared to the control sample in terms of expansion ratio (excepting Amaranth at the 65% inclusion rate).”