title: Physical properties and sixth graders' acceptance of an extruded ready-to-eat sweetpotato breakfast cereal.
abstract: Extruded ready-to-eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole-wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, beta-carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well-liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.
authors.affiliation: South Carolina State Univ., USA.
authors.forename: M Y
authors.initials: MY
authors.lastname: Dansby
authors.forename: A C
authors.initials: AC
authors.lastname: Bovell-Benjamin
mesh_terms: D002648:Child; D003116:Color; D003258:Consumer Behavior; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D005518:Food Preferences; D006801:Humans; D027723:Ipomoea batatas / Q000737:chemistry*; D009753:Nutritive Value; D013649:Taste; D014908:Triticum / Q000737:chemistry; D014867:Water / Q000032:analysis; D019207:beta Carotene / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D019207:beta Carotene; D014867:Water