双螺杆挤压制备谷物营养早餐的研究

以玉米、大米、小米的混合粉为材料,采用DSE．25型双螺杆挤压膨化实验室工作站加工谷物营养早餐食品,研究物料配比、蔗糖和单干酯添加量对产品质量指标和设备系统参数的影响,获得谷物营养早餐食品较优配方：玉米、大米、小米混合比例6：2：2（m／m）,砂糖8％,甜蜜素0．1％,食盐0．5％。在此条件下,产品口感酥脆、颜色金黄、风味独特。     

Top Food Sources Contributing to Vitamin D Intake and the Association of Ready-to-Eat Cereal and Breakfast Consumption Habits to Vitamin D Intake in Canadians and United States Americans

Abstract: This study aimed to determine dietary vitamin D intake of U.S. Americans and Canadians and contributions of food sources to total vitamin D intake. Total of 7‐ or 14‐d food intake data were analyzed for vitamin D by a proprietary nutrient assessment methodology that utilized food intake data from the Natl. Eating Trends^® service, portion size data from NHANES 1999–2004, and nutrient values using the Univ. of Minnesota's Nutrition Data System for Research software. Study participants were 7837 U.S. Americans and 4025 Canadians, ≥2‐y‐old males and females. The main outcome measures were total dietary vitamin D intake, percent contribution of foods to total vitamin D intake, and vitamin D intake by cereal and breakfast consumption habits. ANOVA was used to determine differences in means or proportions by age and gender and according to breakfast consumption habits. Mean vitamin D intake ranged from 152 to 220 IU/d. Less than 2% of participants in all age groups from the United States and Canada met the 2011 Recommended Daily Allowance (RDA) for vitamin D from foods. Milk, meat, and fish were the top food sources for vitamin D for both Americans and Canadians. Ready‐to‐eat (RTE) cereal was a top 10 source of vitamin D for Americans but not Canadians. Vitamin D intake was higher with more frequent RTE cereal and breakfast consumption in both countries, largely attributable to greater milk intake. Practical Application: Most U.S. Americans and Canadians do not meet the 2011 Inst. of Medicine recommended daily allowance (RDA) for vitamin D for their age groups from foods. Increasing breakfast and cereal consumption may be a useful strategy to increase dietary vitamin D intake to help individuals meet the RDA for vitamin D, particularly by increasing milk intake. However, it is likely that additional food fortification or vitamin D supplementation is required to achieve the RDA.     

杂粮配粉对面粉及饼干品质的影响

采用不同配比的杂粮粉加入到面粉中,测定面粉指标和饼干指标,研究杂粮配粉对面粉及饼干品质的影响。结果表明：随着杂粮粉比例的增加,湿面筋含量、干面筋含量、沉降值、降落值都有降低的趋势;面粉的峰值黏度、最后黏度与回升值都逐渐降低,而糊化温度变化不显著;添加20% 左右的杂粮粉,可使饼干的色泽和香味得到改善,弹韧性和外观形状得分也有适度的提高,综合得分也有所增加。     

EFFECTS OF COLOR AND SWEETENERS ON THE SENSORY CHARACTERISTICS OF SOFT DRINKS

College age panelists, 129 in number, evaluated an artificially cherry flavored soft drink which varied in color level, sweetener level and sweetener type, for overall liking, sweetness, color, flavor, tartness, and aftertaste intensity. Three two-factor, second order central composite designs were developed which contained either sucrose, aspartame, or aspartame acesulfame-K in a 60:40 ratio as the sweetener. Each design yielded nine drinks which had five color levels and five orthogonal sweetener levels centered around a commercial sample. Mean panel reponses for each sensory characteristic were subjected to regression modeling, producing a regression equation and a three dimensional prediction surface. Response patterns were then compared both within, and between sweetener types. Sensory responses were sensitive to manipulations of the two independent variables, color and sweetener. Increasing levels of sweetener increased sensory ratings for overall liking, sweetness, flavor and aftertaste, and decreased ratings for tartness. These effects were similar across sweetener types. Non significant effects of color were seen only on flavor, tartness, and aftertaste intensity, and were not found for all sweeteners.     

Micronised-roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Unripe green coffee is one of the by-products from coffee processing that does not have many applications in higher value-added food products. This study aimed to evaluate the chemical, technological, and sensory properties of rice-based breakfast cereal made with micronised-roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals.     

Corn Sweeteners in Ham Formulas

Corn sweeteners were compared with sucrose in cure formulas for hams. Thirty-six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty-two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.     

气流膨化技术对核桃早餐谷物食品质构的影响

以核桃粕和大米为主要原料,首先采用挤压膨化技术研究物料水分含量和核桃粕添加量对核桃早餐谷物质构的影响,从而确定挤压成型制坯时的原料配方,即物料水分含量24%、核桃粕最大添加量20%;再通过正交试验研究气流膨化工艺参数对核桃早餐谷物质构的影响,从而确定气流膨化最佳工艺参数为膨化温度280℃、膨化时间45s、坯料水分含量12%、进料速率1000g/min。     

In vitro chromium availability in breakfast cereals

Chromium (Cr) availability (expressed as percentage dialysed Cr) in breakfast cereals (n = 93) was evaluated by an in vitro method of simulated human gastrointestinal digestion followed by GFAAS measurement of dialysed Cr. The dialysed Cr ranged from 0.48 ± 0.07 to 3.26 ± 0.04%. The Cr dialysability was independent of the total amount of this mineral in the breakfast cereals. Correlations between chromium and other breakfast cereal components (lipids, carbohydrates, minerals, vitamins) were also studied. The dialysed Cr values were significantly correlated with the total and unsaturated lipids (p < 0.005). Such other food components as starch, sucrose, fibre, proteins, and various micronutrients were not significantly correlated with the dialysable Cr.     

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 β-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.     

谷物色素研究进展

谷物中的色素大部分属于类胡萝卜素、花色素,例如小米、玉米黄色素中叶黄素、玉米黄素属类胡萝卜素,黑米中黑米色素、花色小麦中的色素和高粱中的高梁红色素属花青素类。介绍了玉米、小麦、黑米、高粱和小米等谷物中色素的性质、提取和应用进展。     

Amaranth,millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

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.     

Consumer acceptance of an extruded soy-based high-protein breakfast cereal

ABSTRACT:  Studies have shown the beneficial effects of soy and high-protein diets on weight loss. The objective of this study was to determine consumer acceptance of a soy-based high-protein breakfast cereal developed to be utilized for weight loss and control. Four formulations with soy flour content of 41%, 47%, 54%, and 60% (w/w) were processed by extrusion. The formulations met the Food and Drug Administration (FDA) guidelines to claim the role of soy protein in reducing the risk of cardiovascular diseases and guidelines for high-protein and high-fiber foods. The effects of soy flour level, addition of cinnamon flavor, and evaluation with or without milk on acceptance were investigated. Overall acceptance of 3 of 8 cereal products was also compared to the acceptance of 5 commercial products in the "healthy" cereal category. Addition of up to 54% (w/w) soy flour resulted in comparable acceptance ratings to products with lower soy flour content. Addition of milk improved aroma and texture acceptance scores and addition of cinnamon flavor improved overall, aroma, and taste acceptance scores. Acceptance of the developed cereal products was not as high as the commercial products; however, it significantly increased when nutritional and cost information was presented. The results of this study demonstrated that with modification of the formulations, an acceptable high-protein soy-based cereal can be developed to increase protein consumption during breakfast meals, which can consequently aid in weight loss and control.     

Influence of Package Visual Cues of Sweeteners on the Sensory‐Emotional Profiles of Their Products

Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralose, stevia, saccharin, aspartame, and sucrose) under 2 eliciting conditions: control (brand name only) and informed (brand name/packet image), to assess impact of the packet color. For a given condition, 5 identical tea samples each labeled with a sweetener type were rated for sweetness and overall liking (9‐point) and emotions (5‐point). Nonsignificant interactions between eliciting condition and sweetener type were found for liking attributes and emotions (except peaceful), indicating their independent effects. However, overall differences existed among sweetener types and eliciting conditions based on both hedonic and emotional responses (MANOVA, P < 0.05), suggesting modulating effects of packet color on sweetener type in the sensory‐emotion space. The sensory‐emotion profile for sucrose was separate from that of nonnutritive sweeteners, with statistically significant Mahalanobis distances among sample centroids. Increases in positive emotion intensities contrasted with a decrease in negative emotion intensities were observed for some sweeteners moving from the control to informed condition. Sweetness liking was strongly correlated with the emotion satisfied (sucralose, saccharin) only in the control condition, whereas it was strongly correlated with the emotions pleased and satisfied (stevia), disgusted (aspartame), and satisfied (sucrose) only in the informed condition. Overall, results suggested that sensory liking and emotions during the consumption experience are related not entirely to the type of sweetener, but also the color of the packet.     

荞麦加工及谷物早餐的研制

本文介绍了荞麦加工,重点阐述了荞麦米的加工工艺,同时对荞麦谷物早餐的研制情况也作了概述。     

Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal

Summary When immersed in milk, breakfast cereal easily take up moisture, lose their brittle texture and become soggy. Earlier comparative analysis of the moisture sorption by breakfast cereal immersed in water and milk indicated that milk solids might play an important role on the sorption kinetics. In this work, the moisture uptake by ready-to-eat corn breakfast cereal immersed in milk solutions, reconstituted from whole and skimmed milk powder, was measured under isothermal conditions at 5, 30 and 55 °C. Dilutions between 0.25 and 1.5 were tested, with the factor of dilution 1 corresponding to the standard recommended by the milk powder manufacturer. The Weibull probabilistic model adequately fitted the experimental data by appropriate choice of its variable parameters. The dependence of the model parameters on temperature and total solids concentration was assessed for both skimmed and whole milk. Fat was found to play a major role on the process mechanism, which was attributed to the deposition of a fat layer at the solid matrix surface, hindering water and solids uptake. Yet, for short times, moisture uptake proceeded at a similar rate both in skimmed and whole milk.     

Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Consumer appeal for ready‐to‐eat (RTE) products is forecast to grow rapidly over the next 5 years as consumers demand convenient snacks with exciting sensory and textural properties. Extrusion technology has been used extensively in the production of cereal RTE snacks due to its ease of operation and ability to produce a variety of textures and shapes which appeal to consumers. Many of the existing RTE products are relatively high in sugar and salt, thus being regarded as energy dense but nutritionally poor foods. However, there exists a potential to manipulate the nutritional status of extruded RTEs by altering the digestion potentials of starch and protein, and by the incorporation of bioactive components such as dietary fibre. The review article explores some of the recent research in this field and illustrates opportunities by which the global food industry could react to consumers' requirements for healthful RTE snack products in the coming years.     

Effect of irradiation on the quality of turkey ham during storage

Effect of electron-beam irradiation on the quality of ready-to-eat (RTE) turkey ham was studied. Turkey hams were purchased from local stores and sliced into 0.5 cm-thick pieces and vacuum packaged. The ham samples were randomly separated into three groups and irradiated at 0, 1, or 2 kGy, and stored at 4?°C for up to 14 days. Volatiles, color, TBARS values and sensory characteristics were determined to compare the effect of irradiation and storage on the quality of RTE turkey ham. Irradiation had little effects on color and TBARS values of RTE turkey hams. Sensory analysis indicated that sulfury odor increased as irradiation dose increased, and the contents of sulfur compounds in irradiated RTE turkey hams were higher (P <0.05) than those in nonirradiated samples. Irradiation increased (P <0.05) the production of acetaldehyde, which could be related to a metal-like flavor in irradiated hams. However, overall quality changes in RTE turkey hams by irradiation up to 2 kGy were minor.     

Application of enzyme-treated corn starches in breakfast cereal coating

Presently ready-to-eat cereals are coated with high levels of sugar coating to extend the bowl life. Because of health concerns of added sugar, there is a need to identify alternative coating materials. This study was designed to test the efficacy of debranched corn starches with varying amylose contents as a cereal coating. Hylon VII (70% amylose), common, and waxy corn starches were gelatinized and debranched, and then sprayed onto ready-to-eat breakfast cereal flakes. The surface morphology, milk absorption, texture, and digestibility of coated cereals were determined. A starch film with a thickness of 50 to 130 μm was observed with scanning electron microscopy on the surface of the cereals coated with Hylon VII. All starch-coated cereals had a lower milk absorption value than the uncoated and glucose-coated controls. Among starch coatings, common corn starch and Hylon VII resulted in lower milk absorption than did waxy corn starch. After soaking in milk for 3 min, the peak force and work to peak of the cereals coated with corn starches were higher than those of the glucose control and uncoated reference. The cereals coated with Hylon VII were found to have an increase in dietary fiber content. The results suggest that debranched amylose-containing corn starches could extend the bowl-life of ready-to-eat cereals. Practical Application: Currently, many cereals are coated with sugar to keep them from becoming soggy in milk. However, added sugar has been linked to obesity, hyperactivity, and dental caries. This has led to the investigation of alternative coating materials. This study employed the film-forming properties of enzyme-treated corn starch to function as a coating material in breakfast cereal flakes. In addition, the enzyme-treated high amylose corn starch also increased the dietary fiber content of the cereal flakes.