scholarly journals Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal

2015 ◽  
Vol 50 (6) ◽  
pp. 1504-1514 ◽  
Author(s):  
Ludmilla C. Oliveira ◽  
Cristina M. Rosell ◽  
Caroline J. Steel
Keyword(s):  
Mechanical Properties ◽  
Wheat Flour ◽  
Process Parameters ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
Fibre Content ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Dietary Fibre Content

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

Optimization of Process Parameters on the Mechanical Properties of Semi-Solid Extruded AA2017 Alloy Rods

2019 ◽  
Vol 6 (2) ◽  
pp. 1-14
Author(s):  
Shashikanth Ch ◽  
G Venkateswarlu ◽  
Davidson M J
Keyword(s):  
Mechanical Properties ◽  
Strain Rate ◽  
Process Parameters ◽  
Extrusion Process ◽  
Percentage Reduction ◽  
Optimization Of Process Parameters ◽  
Different Temperatures ◽  
Semi Solid ◽  
Reduction In Area ◽  
Liquidus Temperatures

The extrusion of copper-based aluminium alloys is difficult in the cold state. Extruding these alloys between the solidus and liquidus temperatures offer preferred properties on these alloys. In the present work, AA2017, a copper-based aluminium alloy has been extruded in the semi-solid state. The mechanical and metallurgical properties of the alloy vary at different temperatures between the solidus and liquidus temperatures. The aim of the present work is to optimize the process parameters, namely, temperature of billet, strain rate, approach angle and percentage reduction in area on the semi-solid extrusion of AA2017 alloy. Experiments were designed according to Taguchi experimental design and L9 orthogonal array was used to conduct the experiments. Analysis of variance (ANOVA) method was used to find the significance of every process parameter on the thixo-extrusion process responses. The results indicate that percentage reduction area is the most important factor influencing the mechanical properties of thixo-extrusion specimen followed by temperature and strain rate.

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