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USE of PHYTOGLYCOGEN EXTRACTED FROM CORN to INCREASE the BOWL‐LIFE of BREAKFAST CEREAL
Author(s) -
ANDERSON BRENT A.,
SINGH R. PAUL,
ROVEDO CLARA
Publication year - 2003
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2003.tb00604.x
Subject(s) - distilled water , food science , chemistry , breakfast cereal , chromatography
Phytoglycogen was extracted from frozen corn using water and ethanol. the phytoglycogen powder was dissolved in distilled water, sprayed onto ready‐to‐eat breakfast cereal, and dried. the coated cereal was soaked in milk for three minutes and compared to control samples. the coated cereal showed a significant improvement in texture over control samples after soaking in milk. Peak force for control samples dropped by almost 40% after soaking, while the peak force for samples coated with phytoglycogen dropped by less than 20%. Coated samples were also found to absorb less milk than did uncoated samples. Therefore, use of a corn phytoglycogen coating could potentially be used to increase the bowl‐life of some breakfast cereals.