Production and properties of high protein instant cereal foods
1987
Plahar, W.A. | Hoyle, N.T.
The formulation, quality, development, and processing method for a high protein, instant cereal food from maize, cowpea and groundnut, for adults and children is outlined. Formulation was based on the enrichment of cereal proteins with legumes, while reconstitution of the products was achieved through a process of dextrinitrization of the starch component of the grains by toasting and puffing. The two instant products developed, had protein content of 12.4% and 13.2% with protein scores of 66% and 71.4% respectively. Water activities of the products were close to the monolayer values (0.2 to 0.3 Aw) with good microbial and nutrient stability. Consumer acceptability for all organoleptic properties rated 7-8 on a 9-point hedonic scale. Both products reconstitute excellently in cold and hot water with desirable textural characteristics
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