Breakfast cereals enriched with whey protein: Sensory and nutritional impacts
DOI:
https://doi.org/10.5327/fst.587Palavras-chave:
Breakfast cereal, extrusion, whey proteinResumo
In recent decades, the prevalence of common diseases such as obesity, diabetes, and cardiovascular disease has increased, making the need for a healthy diet increasingly important to prevent the development of these diseases. The food industry has been working to offer healthier options to consumers by developing a range of foods with nutritious ingredients, such as protein. The extrusion process is a technique used in the food industry to produce breakfast cereals with a high cereal content, high in carbohydrates and low in protein. Whey protein concentrate, a high-biological-value protein, is a popular choice. Whey protein is a valuable source of protein and minerals and is one of the highest-quality components for potential extruded enrichment. The objective of this research was to evaluate the effect of adding whey protein to corn flour in breakfast cereals on the sensory characteristics and physicochemical aspects. Four breakfast cereal formulations were prepared with different levels of whey protein addition: 0% (F1), 11% (F2), 15% (F3), 18% (F4), and corn grits: 100% (F1), 89% (F2), 85% (F3), and 82% (F4). The samples were evaluated for sensory acceptability and physicochemical characteristics, color, moisture content, protein, lipids, ash, and carbohydrates, and for sensory attributes of appearance, aroma, flavor, texture, and color, as well as overall acceptance. The average nutritional composition of the extruded breakfast cereal F4 (18% whey protein) presented the lowest contents of moisture (8.44%), ash (0.83%), protein (22.03%), fat (2.95%), carbohydrate (65.74%), and gross energy (377.63 kcal 100 g−1). Sample F1 had a higher moisture content (p < .05) than the other formulations. The ash content of formulation F1 was lower than that of the other formulations, but the lipid content of the breakfast cereals showed no significant differences. The absolute difference between the formulations was slight, but carbohydrates were reduced by 10% in formulation F4 compared to F1. Regarding protein, there was an increase in the protein content of formulations F2 (6.11%), F3 (6.34%), and F4 (9.19%) compared to F1. Higher whey protein contents in cereals increased the parameters of lightness (L*), yellowness (b*), and redness (a*). In general, breakfast cereals with whey protein added are dark in color, with all L* values below 50%, a yellow tone (b*), and a red undertone. Regarding the sensory analysis, there was no significant difference (p > .05) between the formulations for the attributes of appearance, flavor, texture, color, overall acceptance, and purchase intention. However, the aroma attributes of F2 and F3 showed differences (p < .05) when compared to F1 and F4. Lower scores for all attributes were found in F1. The addition of whey protein at concentrations up to 18% to corn flour is an alternative for the production of extruded breakfast cereal, with moderate sensory acceptance and improved nutritional quality.
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