Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel

The objective of this study was to evaluate the effect of jabuticaba (Myrciaria cauliflora) peel powder (JPP) incorporation in extruded breakfast cereals, also containing corn flour (CF) and/or whole grain wheat flour (WGWF), on technological quality and sensorial acceptance of the products, evaluated “without” and “with” milk. The breakfast cereals were elaborated in a twin-screw extruder at 16% feed moisture. The sample containing CF + JPP (CJ) had simultaneously the highest sectional expansion (SE) and the lowest bulk density (BD). Whereas, in the samples containing WGWF + JPP (CWJ), the whole grain flour impaired the expansion rather than JPP. Jabuticaba peel improved extrudate color, enhancing overall impression. WGWF enriched samples had the same hardness and crispness despite JPP presence. Hardness and crispness decreased for all formulations when evaluated after soaking in milk; nevertheless, some crispness was maintained. PCA analysis showed that the most important characteristics to differentiate the samples were color parameters, density and hardness. Finally, it was evidenced that the JPP improved WGWF containing breakfast cereal acceptability.