ArticleFoods (Basel, Switzerland)2023
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Berry Powder-Enriched Gluten-Free Extruded Snacks: Nutritional Quality and Antioxidant Potential.Molecules (Basel, Switzerland) · 2026Article
- Nutritional Characteristics, Health-Related Properties, and Food Application of Teff (International journal of molecular sciences · 2025Review
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours.Molecules (Basel, Switzerland) · 2025Article
- Biocontrol efficacy ofPeerJ · 2025Article
- Assessing the efficacy of pearl millet and finger millet enriched breakfast cereals to combat obesity.Scientific reports · 2024Article
- New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.Foods (Basel, Switzerland) · 2023Article
- Review
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5 authors.
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Abstract
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters-feed moisture and temperature-were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box-Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with estimated linear effects of -6.91 and -8.49, respectively. The enrichment of breakfast cereals with teff flour also increased the total phenolic content and antioxidant capacity in both free and bound fractions, as well as the amount of insoluble dietary fibre. By varying all independent variables, the microstructural and physical properties of samples changed considerably. At the lowest feed moisture, wall thickness was small while showing the highest expansion. Samples with the highest teff flour addition exhibited an increased number of small pores which decreased crispness. These findings suggest that, by optimized extrusion cooking, the use of teff flour seems to be promising for the preparation of gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.
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