Development of breakfast cereal flake from pigeonpea
1993
Niramon Lorsuriyont
Cocao breakfast cereal flake containing 10 % RDA of protein, iron, thaiamine, vitamin A and niacin was developed. The optimum formula consisted of 54.07 % pigeonpea flour, 21.64 % corn flour, 9.01 % sugar, 8.34 % skim milk, 4.24 % cocao, 0.9 % salt, 1.8 % glucrose syrup, 1x10** (-4) % thaiamine and 4x10** (-4) % niacin. Dried ingredients were mixed with 80 % water, formed and cut into pellets, streamed for 45 minutes, flaked dried to moisture content of 15 % and finally toasted at 175 deg C for 3 minutes. The cereal flake showed brown in color with L=35.00, a=11.48, b=17.25 and aw=0.32. Flake composed of 3.85 % moisture content, 16.35 % protein, 2.12 % fat, 76.84 % carbohydrate, 3.12 % ash, 1.57 % fiber, 3.65 mg % iron, 1.75 mg % thaimine, 0.38 mg % riboflavin, 4.4 mg % niacine and 216.67 RE % vitamin A. The total microbial count and yeasts and molds were 70 CFU/g and less than 10 CFU/g, respectively and no E. coli was detected in the flake. Shelf-life study of flake showed that the product packed in PP-metalized bags could be stored at ambient temperature (37 deg C) and aircondition temperature (20 deg C) for 10 weeks with acceptable quality. Acceptability test using 200 consumers in Bangkok showed that they liked the flake moderately whereas 81 % found the product was acceptable and 46 % would be willing to buy this product.
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Эту запись предоставил Kasetsart University