Resumo

RAMIREZ RUIZ, Erick¹; SOSSA, MARQUEZ, Beatriz²; COLQUE, Roberto³  e  BATALLANOS, Roberto³. Elaboración de cereales de desayuno a traves del proceso de extrusion: The making of breakfast cereals through extrusion process. Rev. Vent. Cient. [online]. 2013, vol.1, n.6, pp. 33-44. ISSN 2305-6010.

This experimental research was developed in the Drying Laboratory In the Food Engineering Career at the "Juan Misael Saracho" University. Raw flour corn, previousy cooked, soybean cake flour and food ingredients have been used for this research, and these were purchased from the local market and Santa Cruz. The granule-metric properties of soybean cake flour are between a sleve strainer of 1mm and 0,5mm opening width. In the case of the combination of the raw flour and the previously cooked one the sleve strainer is 0.5mm and 0.25mm. The physicochemical characteristics, 10.82%, 7.58% total protein, 7.22mg/100g total calcium and 1.02 mg/100g total iron from Sample 1,this for 500ml of water. 75Oml water is used for Sample 2, It contains 12.45% ,7.47 % total protein and a negative rancidity (Posiltive / Negative). Based on the dosage, a basic formula of raw and precooked corn flour of 47.97 %, 1.88 % soybean flour, 1.04% sugar, 0.09% eduitier and 1.04 % water was considered: this for the non-flavored breakfast cereal. However, a basic formula of raw and precooked chocolate flavored corn flour of 47.24%, 1.85 % soybean flour, 2.05 % sugar, 0.04% eduitier, 1.54% water and 0.04 % chocolate coloring was used. Likewise. a sensory evaluation of naturally flavored cereal was conducted, in which the chocolate flavored one was chosen in a high range by the hedonic scale. The Duncan statistic test for p < 0.01 was applled for all attributes. When determining the factors of the extrusion process, It was evident that the variable amount of soybean flour (HS), the amount of water (CA), for a 22 factorial design with two levels for each factor, there is no statistical evidence for p < 0.01, and the planned hypothesis is accepted. The extrusión process temperature is kept constant in a range of 150-160 ° C as well as a constant pressure along the extruder. The vitamin A 50ug retinol, 10mg vitamin C and 20ug folato formula was used when measuring the instant cereal micronutrients enrichment. minerals: 15mg Calcium, 10mg Iron and 5mg zinc, its formula is 29%enriched powdered M1lk, 0.10 % powdered cinnamon, 15 % powdered sugar, 5 % olive oil, and 51 % extruded flour and 0,05 %, powdered vanilla. A physicochemical analysis of the intermediate product "media luna" colme flour cereal at 5% with a 4.89% molsture content, 8.18 % total protein , 384,93 % energy value and negative rancidity value after three months' storage at room temperature was performed. For breakfast cereal fortifled without colme flour containing 4.30% , 10.83 % total protein, 411.21 kcal/100g energy value. 48.02 mg/100g mg/100g minerals, 287.25 30.05 total calcium and 30.05 mg/100g total Iron. The breakfast cereal rancidity index after two, four and six months of storage shows a negative value (Pos / Neg), which means that it is healthy for eating as it does not have a strange rancidity flavor. Concerning the microbiological values of total coliforms, it has 0 MPN / g, 1 NMP / g rust and 1 NMP/g yeast. The finished product went under a sensor evaluation by untrained judges who rated the flavor attributes at 8.50, 8.30 Color, 8.20 texture and 8.70 flavor in a hedonic scale, showing important acceptance on the analyzed attributes.

Palavras-chave : Making,; breaksfast cereals; extrsusion process.