| 摘要 |
The food industry has shown great interest in developing products with a high nutritional value, amongst which are breakfast cereals mainly manufactured by extrusion processes. With the purpose of providing a consumption alternative of this regional product, extruded products from triticale (Triticosecale) and mezquite pods are manufactured in a ratio of 90:10, 70:30 and 50:50, respectively. The combination of triticale and mesquite flour is intended to improve the protein quality and increase the content of dietetic fiber and its fractions, and obtain a functional product of high nutritional value. The content of dietetic fiber is of 25.9%, compared to commercial cereals for breakfasts having a high fiber content ranging from 20%-35%. |
