Formulation development of breakfast cereal flake from pigeonpea
1994
Lorsuriyont, N. | Penkwan Chompreeda | Vichai Haruthaithanasan (Rajamangala Inst. of Technology, Lampang Campus (Thailand))
Formulation development of cocao breakfast cereal flake from pigeonpea had nutrition of 10 percent RDA. The optimum formula consisted of 54.07 percent pigeonpea flour, 21.63 percent corn flour, 9.01 percent sugar, 8.34 percent skim milk, 4.24 percent cocao, 0.9 percent salt, 1.8 percent glucose syrup, 1 mg thiamine and 4 mg niacin. Dry ingredients were mixed with water, formed and cut into pellets, steamed for 45 minutes, flaked, dried to a moisture content 15 percent, finally toasted it at 150 deg C for 3 min. The flake obtained had the color L, a, b and aw of 35.00, 11.4, 8, 17.25 and 0.32, respectively. The product composed of 3.85 percent moisture content, 16.35 percent protein, 2.12 percent fat, 76.84 percent carbohydrate, 3.12 percent ash and 1.57 fiber. Nutritive value contained iron, vitamin B1, B2, niacin of 3.65, 0.75, 0.38, 4.4 mg and vitamin A 216.67 ratinal. The total microbial count and yeasts and molds were 70 colonies/g and less than 10 colonies/g, respectively. E. coli was not detected in one gram flake.
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