Maize bran/oat flour extruded breakfast cereal:: A novel source of complex polysaccharides and an antioxidant

A maize bran/oat flour extruded breakfast cereal was developed as a novel source of an antioxidant and complex polysaccharides. Six levels of maize bran/oat flour were formulated (0, 10, 20, 30, 40 and 50%, w/w). The breakfast cereal containing 30% maize bran was the most accepted by consumers. A 100 g serving of this cereal formulation provides 0.2 g of ferulic acid, and 8 g of complex polysaccharides, which includes 1.2 g of beta-glucans and 6.8 g of arabinoxylans. This cereal breakfast could be an alternative to maize bran, which is a by-product scarcely used for human consumption. (c) 2008 Elsevier Ltd. All rights reserved.