No. 26 (2018), Resumos
No. 26 (2018)

Effect of the use of andean purple maize on technological properties of breakfast cereal

Resumos
Published 2018-12-17
Evanilson Garcia Pessoa
Universidade Estadual de Campinas
Maria Teresa Pedrosa Silva Clerici
Universidade Estadual de Campinas
Rebeca Salvador Reyes
Universidade Estadual de Campinas
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Keywords

Sustainability
Anthocyanins
Thermoplastic extrusion.

How to Cite

PESSOA, Evanilson Garcia; CLERICI, Maria Teresa Pedrosa Silva; REYES, Rebeca Salvador. Effect of the use of andean purple maize on technological properties of breakfast cereal. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2018. DOI: 10.20396/revpibic262018396. Disponível em: https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/396. Acesso em: 29 sep. 2026.
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Abstract

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.

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Copyright (c) 2018 Evanilson Garcia Pessoa, Maria Teresa Pedrosa Silva Clerici