Skip to the main content

Croatian journal of food science and technology, Vol. 2. No. 2., 2010.

Original scientific paper

Textural characteristics of ready-to-eat breakfast cereals produced from different types of cereal and with varying water addition during extrusion process

M. Jukić ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Žaneta Ugarčić-Hardi ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Daliborka Koceva-Komlenić ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Zrinka Gorički ; Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia
Anđa Kuleš ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia

Full text: croatian pdf 219 Kb

page 1-10

downloads: 936

cite

Full text: english pdf 219 Kb

page 1-10

downloads: 474

cite

Abstract

Textural characteristics of ready-to-eat breakfast cereals were evaluated in order to determine the influence of wheat, corn and rice flour, as well as a varying water addition during the extrusion process. Extruded breakfast cereal balls were made of wheat semolina in combination with wheat, corn or rice flour. Three different levels of water addition (21 %, 23 % and 27 %) were used during the extrusion process. Samples were prepared with and without surface sugar coating. Sensory and instrumental assessments (TA.XT Plus) were used to evaluate textural attributes of dry samples and samples during immersion in milk. Weibull equation was used for nonlinear estimation of experimental data obtained for milk absorption and crispiness as a function of time. Crispiness of dry extruded balls without coating was much higher than for samples with coating. The highest values for crispness were observed for wheat extruded balls and the lowest for samples with corn flour addition. Increasing water addition during the extrusion process significantly increased crispness of ready-to-eat breakfast cereals. The rate of milk absorption and loss of crispiness were significantly higher for samples without coating than for samples with coating.

Keywords

ready-to-eat breakfast cereals; textural properties; crispness; milk absorption

Hrčak ID:

65471

URI

https://hrcak.srce.hr/65471

Publication date:

28.12.2010.

Article data in other languages: croatian

Visits: 3.119 *