Development of broken rice-based ready-to-eat breakfast cereal by extrusion process
1999
Pracha Boonyasirikool | Chulaluk Charunuch (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Seven formulas of broken rice-based breakfast cereal were carried out by extrusion process. This development was done to obtain products with good texture, high nutritional value and protein quality. Formula Q met the criteria and composed of 10 percent defatted soy flour and 6 percent full fat soy flour added into 75 percent broken rice, 5 percent sugar, 2.5 percent cocoa powder, 1 percent mixed vitamins and minerals, 0.5 percent CaCo3, and fortified with lysine amino acid 0.25 percent of the total ingredients. Breakfast cereal formula Q displayed greater nutritional values than other ten commercial brands. Composition of formula Q improved protein quality by obtaining greater content of lysine and methionine plus cystine. Amounts of all essential amino acids were at least 80 percent of the values recommended by FAO/WHO 1973. And formula Q provided protein content of 11.8 percent or 3.02 g protein per 100 kcal which greater than standard requirement for regular human food which should be at least 2.5-3.0 g. Comparing nutrient values from consuming breakfast cereal formula Q to get 2,000 kcal, consumers would receive nutrients accounted to 80-700 percent of Thai RDI recommended values, however with the exception of fat content, vitamin B6, Na and K that existed 40-60 percent of Thai RDI recommended values. Sensory evaluation was conducted to compare formula Q with 2 highly accepted commercial breakfast cereals and the other product produced by Institute of Food Research and Product Development. Formula Q demonstrated no significant difference in taste, texture and overall acception when tested without fresh milk. Together with fresh milk only score of texture that formula Q was significantly different from the 2 comercial breakfast cereals.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Kasetsart University