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3222607 
Journal Article 
Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact 
Brennan, MA; Menard, C; Roudaut, G; Brennan, CS 
2012 
1 
Starch
ISSN: 0038-9056 
64 
5 
392-398 
WOS:000303440100007 
Three non-traditional pseudo-cereal flours (amaranth,
buckwheat and millet) were used in the manufacture of extruded breakfast cereal products as a
replacement for wheat and maize flour. The use of these flours altered the physical and
nutritional quality of extruded breakfast cereals. Extruded products made using the flours
exhibited an increased product and bulk density. However the extruded products were not
significantly different compared to the control sample in terms of expansion ratio (excepting
Amaranth at the 65% inclusion rate). All of the extruded products made with the inclusion of
pseudo-cereals showed a significant reduction in readily digestible carbohydrates and slowly
digestible carbohydrates compared to the control product during predictive in vitro glycaemic
profiling. The results illustrate the potential use of these non-traditional cereal flours in
lowering the glycaemic response to the ingestion of extruded breakfast cereals. 
Breakfast cereals; Extrusion; GI; Pseudo-cereals