Open AccessPHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN/SOY BREAKFAST CEREALS
Author(s) -
FALLER J.F.,
FALLER J.Y.,
KLEIN B.P.
Publication year - 2000
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2000.tb00198.x
Subject(s) - food science , sugar , flavor , moisture , factorial experiment , bran , added sugar , chemistry , mathematics , raw material , statistics , organic chemistry
The food industry is currently interested in developing palatable mainstream products containing soy to capitalize on the growing interest in the potential health benefits of soy in the diet. Breakfast cereal is a prime candidate. Extruded corn‐based breakfast cereals containing soy protein isolate with wheat bran were made. Products were twin‐screw extruded with varying feed moisture contents (21, 23, and 25%) and added sugar levels (0, 5, and 10%) in a 3x3 factorial experimental design. Extruder system responses (motor torque, die pressure and die temperature), extrudate physical properties (color, diameter and specific volume), and 19 descriptive sensory attributes were measured. Substantial differences occurred with 5% added sugar at 25% feed moisture and 10% added sugar at all feed moistures. Increased sugar and feed moisture contents decreased sensory product expansion, but increased texture properties. Ten percent added sugar and 25% feed moisture increased sensory corn flavor while decreasing soybean flavor.