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Physical properties and sixth graders' acceptance of an extruded ready-to-eat sweetpotato breakfast cerealExtruded ready-to-eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole-wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, beta-carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well-liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.
Document ID
20040092691
Acquisition Source
Legacy CDMS
Document Type
Reprint (Version printed in journal)
Authors
Dansby, M. Y.
(South Carolina State Univ. United States)
Bovell-Benjamin, A. C.
Date Acquired
August 21, 2013
Publication Date
October 1, 2003
Publication Information
Publication: Journal of food science
Volume: 68
Issue: 8
ISSN: 0022-1147
Subject Category
Life Sciences (General)
Distribution Limits
Public
Copyright
Other
Keywords
NASA Program Advanced Human Support Technology
NASA Discipline Life Support Systems
Non-NASA Center

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