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Texture comparison of traditional and extruded cornflakes


Texture comparison of traditional and extruded cornflakes



Cereal Foods World 43(8): 650-652



ISSN/ISBN: 0146-6283

The ready-to-eat (RTE) breakfast cereal industry is one of the largest and fastest growing sectors of the U.S. food industry. A survey in 1991 revealed that the share of flaked RTE cereals amounted to 35% of the entire RTE breakfast cereal market (1). Cornflakes can be produced by different processes. In the traditional process, coarse flaking-grade corn grits are mixed with other ingredients and cooked in batch cookers (moisture content about 34%), dried to about 21% moisture, tempered, flaked, and toasted (final moisture range 1-3%). This entire process takes about 8 h to complete. In an extrusion process, the ingredients are generally the same as those for the traditional process except that fine grits or corn meal are used instead of flaking grits. All the ingredients are batch-mixed and fed into the extruder where they are cooked, cooled, and extruded through the die as pellets. The cooked pellets are then subjected to flaking and toasting as in the traditional method. Texture is a critical quality factor for products that are bland or that are crisp or crunchy, such as flaked breakfast cereals. Crispness as a textural parameter for flaked breakfast cereals needs to be evaluated under two different conditions, dry and wet. The wet shear and compression test is important because it determines the product's ability to retain its crispness when submerged in milk. The dry shear and compression test indicates the product's bulk crispness, brittleness, or hardness. Therefore, the objective of this research is to compare the textural properties, both dry and bowl-life, of different commercial corn flake products.

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Accession: 009527280

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