No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Effect of extruding conditions on texture of breakfast cereals
Abstract
Effects of screw speed and temperatures at three zones, I, II and III on the texture of breakfast cereals during extrusion were studied. Crispness, bowl life, water absorbable index (WAI), water soluble index (WSI), bulk density, solid density and expansion ratio were analyzed as the main indexes. The effects of screw speed and temperature at zone III on the texture of breakfast cereals were most significant. When screw speed increases, bowl life and expansion ratio of breakfast cereals increase while WAI decreases, and starch granule maintains its natural crystal texture. When temperature at zone III increases, WSI and expansion ratio increase while bowl life decreases, and the crystal texture of starch granules is destroyed.
ResearchGate has not been able to resolve any citations for this publication.
Extruded breakfast cereal flakes were made by replacing corn cones with nonroasted partially defatted peanut flour (PDPF) and roasted partially defatted peanut flour (R-PDPF) at various levels (10, 20, and 30%). The mixtures were extruded using a corotating twin-screw extruder to produce collets. The collets were flaked and then toasted. The extruded toasted flakes were analyzed for physical, physicochemical, and sensory characteristics. Moisture content, bulk density, hardness (force to break), color, bowl life, water absorption, and water solubility indices were significantly affected by the amount of PDPF and R-PDPF added in the formulation. A sensory panel found extruded toasted flakes made from corn cones and up to 20% R-PDPF were acceptable as control. Peanut flavor intensity was also evaluated. Surprisingly, peanut flavor intensity was the highest for flakes containing 30% PDPF, rather than those containing 30%R-PDPF.
Cereal Chem. 75(6):904–908 Understanding the quality of products containing a substantial amount of soy protein is essential to meet the demand for soy foods that are acceptable to American consumers. In this study, the effects of sugar and feed moisture contents on the sensory characteristics of extruded corn-soy breakfast cereals were investigated, and the relationships among the product sensory and physical properties and extruder system responses were characterized by generalized procrustes analysis (GPA). Corn meal-soy protein isolate mixes were extruded at feed moistures of 21, 23, and 25% and sugar levels of 0, 5, and 10%. Descriptive sensory attributes, physical properties, and extruder responses were measured. GPA results showed that the breakfast cereal sensory attributes were primarily affected by the sugar-addition level. Products with sugar added at the 5% level were associated with soy and off-flavors, but increasing sugar to 10% yielded an association with crunchiness and hardness. Feed moisture content had a dramatic effect within the 5% added sugar products in determining sensory characteristics. Reverse relationships between mechanical system responses and sensory texture attributes were revealed by GPA results. Increased heat and mechanical forces in the extruder barrel were responsible for higher sensory residual soy flavor and off-flavor intensities.
White proso and foxtail millets were used in the formulation of a flaked whole grain ready-to-eat (RTE) breakfast cereal where the effects of dried honey or molasses as secondary sweeteners were evaluated. Some sensory attributes were affected by type of millet and by secondary sweetener. Crispness was affected by sweetener type after 4 min hydration. Sweetness scores and color were inversely related, whether evaluated by sensory or instrumental means. The use of 100% millet in RTE breakfast cereals is feasible and the type of sweetener used affects the cereal color, flavor and crispness in milk.