Physical properties and sixth graders' acceptance of an extruded ready-to-eat sweetpotato breakfast cereal

J Food Sci. 2003 Oct;68(8):2607-12. doi: 10.1111/j.1365-2621.2003.tb07069.x.

Abstract

Extruded 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.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Child
  • Color
  • Consumer Behavior*
  • Dietary Fiber / analysis
  • Edible Grain / chemistry*
  • Food Handling*
  • Food Preferences*
  • Humans
  • Ipomoea batatas / chemistry*
  • Nutritive Value
  • Taste
  • Triticum / chemistry
  • Water / analysis
  • beta Carotene / analysis

Substances

  • Dietary Fiber
  • beta Carotene
  • Water