Premium
Kinetic modelling of textural changes in ready‐to‐eat breakfast cereals during soaking in semi‐skimmed milk
Author(s) -
Sacchetti Giampiero,
Pittia Paola,
Biserni Manuela,
Pinnavaia Gian G.,
Rosa Marco D.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00654.x
Subject(s) - softening , food science , starch , sugar , immersion (mathematics) , skimmed milk , materials science , moisture , texture (cosmology) , composite material , chemistry , mathematics , image (mathematics) , artificial intelligence , computer science , pure mathematics
Summary Ready‐to‐eat breakfast cereals immersed in milk undergo undesirable changes in texture because of sudden moisture uptake. The textural changes are ascribable to a plasticizing effect of water, which modifies the mechanical strength of products by softening the starch/protein matrix. In this work, some textural parameters of different cereal flakes were derived from the force–displacement curves monitored during 300 s of immersion in milk. Hardness loss, deformability increment and changes in the force–displacement curve profile were calculated and plotted against soaking time. The application of a sugar coating process to a model cereal flake increased the initial product hardness and improved the preservation of the textural parameters during immersion. The Peleg model closely fitted the experimental data, with regression coefficients from 0.967 to 0.999.