USE of PHYTOGLYCOGEN EXTRACTED FROM CORN to INCREASE the BOWL-LIFE of BREAKFAST CEREAL

Phytoglycogen was extracted from frozen corn using water and ethanol. the phytoglycogen powder was dissolved in distilled water, sprayed onto ready‐to‐eat breakfast cereal, and dried. the coated cereal was soaked in milk for three minutes and compared to control samples. the coated cereal showed a significant improvement in texture over control samples after soaking in milk. Peak force for control samples dropped by almost 40% after soaking, while the peak force for samples coated with phytoglycogen dropped by less than 20%. Coated samples were also found to absorb less milk than did uncoated samples. Therefore, use of a corn phytoglycogen coating could potentially be used to increase the bowl‐life of some breakfast cereals.     

ASSESSMENT OF A PIN DEFORMATION TEST FOR MEASUREMENT OF MECHANICAL PROPERTIES OF BREAKFAST CEREAL FLAKES

A pin deformation test is assessed for the measurement of the mechanical properties of breakfast cereal flakes where well-defined procedures like the three point bend test are not easily carried out. These properties are compared with the literature on formed specimens of cereal components, starch polymers and proteins. A classical analysis of a centrally loaded disc on a circular support was used to obtain the Young's modulus, the maximum stress and the maximum strain from the force-displacement curve. The technique was validated for synthetic polymer discs of known modulus. The Young's modulus for formed discs of starch and gluten as a function of water content agreed reasonably well with independent results using a three point bend test. Formed discs of ground flake showed a similar response to that of gluten. The technique was then applied to individual flakes which were flattened by a hydration-dehydration procedure and conditioned to different water contents. The stiffness and stress at failure decreased with increasing water content as reported for gluten but their magnitudes were lower, which was attributed to the greater porosity relative to pressed specimens. Some unflattened and low water content flakes were also tested and (although not conforming to the planar geometry of the analysis) showed similarity in stiffness (although not in strength) with their flattened counterparts.     

粮食与食品工业

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NUTRITIVE VALUE OF BREAKFAST CEREAL-MILK COMBINATIONS

The protein quality of 11 breakfast cereal-milk mixtures combined as normally eaten (1 oz cereal and 4 oz fluid milk) was determined by using a modified slope-ratio assay. Slope ratios (milk = 100) of three of the mixtures (oatmeal-milk, cream of rice-milk and shredded wheat-milk) were higher than that of milk alone. Using protein content and slope ratios it was calculated that 1 oz of the various cereals could increase potential protein value over that of milk alone by 26 to 117%, and that some of the mixtures could supply as much as 22% of the recommended daily allowance for an 8–10-yr-old child. It is suggested that information of this sort combining the protein quality of food mixtures as eaten with the protein content of a serving would be welcomed by consumers.     

粮食与食品工业

<正>双月刊,邮发代号:28-197 ISSN1672-5026/CN 32-1710/TSCNKI中国期刊全文数据库收录期刊万方数据中国数字化期刊群收录期刊中国核心期刊(遴选)数据库收录斯刊中文科技期刊数据库收录期刊《粮食与食品工业》杂志是集粮油基础理论、实际应用于一体的综合科技期刊,已成为米、面、油、食品、淀粉及深加工、仓储、检化验等行业发布新技术、新产品、新成果信息的良好载体,工程技术人员交流技术、切磋技艺的合适平台,是中国粮油     

STRUCTURE OF ANCIENT CEREAL GRAINS

Scanning Electron Microscopic examination of ancient (3000 year old) barley, malt and wheat grains indicated that the slow-drying conditions in the desert location preserved cell structure and made it possible to discern features of the aleurone layer, cell wall plasmodesmata pores and the starchy endosperms of barley and malt which are not readily seen in present-day cereal grains.     

CONTAMINATION OF SEVERAL BREAKFAST CEREALS BY METHYL CHLOROFORM

The analysis of several breakfast cereals has shown that methyl chloroform (MCF, 1,1,1-Trichloroethane), a solvent found to be present in the adhesive of the outer box, can migrate from the adhesive through the box and the waxed liner into the cereal. The levels of MCF in the adhesive, the outer box, the waxed liner and the cereal were found to range from 0 to 2.3%, 0 to 19.4 ppm, 0 to 4.8 ppm, and 0 to 0.40 ppm, respectively, in 11 breakfast cereals. The MCF residues were determined using a closed system-vacuum distillation gas chromatographic technique with both electron capture and electrolytic conductivity detection. The results were confirmed by high resolution mass spectrometry.     

PHYSICAL AND SENSORY PROPERTIES OF REDUCED FAT BREAKFAST SAUSAGES

Composition, textural, viscoelastic, hydration, color, and sensory attributes of reduced fat (29–5%) pork breakfast sausages and commercial Canadian products (from five different national brands) were investigated. A wide variation in composition of commercial products was observed. In the reduced fat sausages, water holding capacity decreased with the increase in fat content. Cooking loss was not affected much by fat content. Shear force, springiness, cohesiveness, gumminess, and chewiness were lower in the high fat products. The viscous and elastic properties of the sausages, as measured by stress-relaxation, were not appreciably affected by the fat level. The lower fat (5–9%) products provided average level of hardness. The low fat products (5 and 9%) received lower sensory scores; however, the 13% fat product was as acceptable as the high fat sausages containing 23% fat, which represents the average fat level on the market.     

EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS

Three breakfast cereals (two commercial products and one experimental product made by extrusion cooking) were placed over 10 saturated salt solutions in desiccators for 3 weeks and then studied by sensory and mechanical analysis. A slight decrease of sensory crispness intensity occurs between 0 and 0.50 (a_w) or 7% (water content), after which there is a very rapid decrease. The value of critical water activity given by the intersection between the two straight lines which can be adjusted seems not to depend on the product. Moreover this value is confirmed by the mechanical analysis and, partially, by a Differential Scanning Calorimetry analysis. There is a good correlation between sensory crispness and deformation to the first fracture.