The impact of extrusion processing on fortified breakfast cereals containing <i>β</i> ‐glucan‐enriched flour: physical, structural, and nutritional aspects
Extrusion increased starch digestibility and reduced β-glucan content, and the enthalpy of starch gelatinization tended to decrease with BEFF incorporation into the control sample. All breakfast cereal products in this study met Food and Drug Administration (FDA) requirements, containing at least 0.75 g of β-glucan per serving portion. © 2025 Society of Chemical Industry.
Authors
- İncinur Hasbay (ORCID: https://orcid.org/0000-0002-1469-5232)
- Ayşegül Çalışkan
- Sibel Yağcı (ORCID: https://orcid.org/0000-0001-5985-9539)
Institutions
- Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TR)
- TÜBİTAK Marmara Research Center (TR)
- Ministry of Food Agriculture and Livestock (TR)
- Karamanoğlu Mehmetbey University (TR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-16
- DOI
- https://doi.org/10.1002/jsfa.70194
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00