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Sweetener Effects on Flaked Millet Breakfast Cereals
Author(s) -
FERRIOLA D.,
STONE M.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15823.x
Subject(s) - food science , sweetness , foxtail , breakfast cereal , flavor , taste , flavour , chemistry , biology , agronomy
White proso and foxtail millets were used in the formulation of a flaked whole grain ready‐to‐eat (RTE) breakfast cereal where the effects of dried honey or molasses as secondary sweeteners were evaluated. Some sensory attributes were affected by type of millet and by secondary sweetener. Crispness was affected by sweetener type after 4 min hydration. Sweetness scores and color were inversely related, whether evaluated by sensory or instrumental means. The use of 100% millet in RTE breakfast cereals is feasible and the type of sweetener used affects the cereal color, flavor and crispness in milk.