ready-to-eat breakfast cereal formulations
DESCRIPTION
Consumers prefer new cereal trends in the health food category compared to a usual household staple.The breakfast cereal category is expected to offer more on-the-go and health-conscious options, which could be a challenge for scientists and manufacturers. 1.Common cereal used in breakfast formulation 2.Current Trends in the breakfast cereal category To Read More : https://bit.ly/2Rck8Uj To Contact us: Website: https://www.foodresearchlab.com/ Contact No: +91 9566299022 Email: [email protected]TRANSCRIPT
An Academic presentation byDr. Nancy Agnes, Head, Technical Operations, FoodResearchLabGroup: www.foodresearchlab.comEmail: [email protected]
FORMULATION OFBREAKFAST CEREALS
Introduction
Extrusion
Common cereal used in breakfast formulation
Current Trends in the breakfast cereal category
Today's Discussion
OUTLINE
Consumers prefer new cereal trends in the healthfood category compared to a usual householdstaple.
Food development companies want to grow salesand must meet new consumer expectationsdespite indications that the cereal market isreducing.
The breakfast cereal category is expected to offermore on-the-go and health-conscious options,which could be a challenge for scientists andmanufacturers.
Introduction
Contd...
Cereal can be consumed as whole grains whichare rich in vitamins, minerals, fats, oils,carbohydrates and proteins.
However, if they are processed to remove branand germ, the cereal remains with endocarpwhich is majorly carbohydrates and lacks thenutrients.
Cereal processing commonly utilizes extrusionto create novel breakfast foods.
We have covered quite extensively ontypes of extruders, how to choose them andalso the innovations happening in the foodindustry.
Cereals need to be cooked to gelatinize thestarch under controlled time, temperatureand humidity to make it digestible andcommercially acceptable.
Any type of cereal could be processedusing an extruder.
Contd...
EXTRUSION
However, the main issue is that the functionalcereals are limited to corn and rice.
Cereals with high lipid profile will not expand inthe extruder barrel.
Therefore cereals with starch content with 5 to20 % amylose content will improve theexpansion of cereals.
Corn or maize is one of the main ingredients forbreakfast cereals and extruded snacks.
Large amounts of corn are used in puffed upmeals.
Cornmeal, flour, grits (and their degree ofgranulation) depend on the type of snackproducts, particle size distribution and type ofextruder.
CORN
Contd...
COMMON CEREAL USED INBREAKFAST FORMULATION
For instance, a crunchy texture requires a largercell structure and coarse granulation.
However, for oats porridge a softer bite isrequired for which a fine texture and cellstructure is required.
Wheat flour is used for snack products such asbaked/fried snacks, crackers, pretzels etc.
WHEAT
Contd...
Semolina product has a similar expansion ratioand bulk density to that of cornmeal; therefore,snacks with semolina will have a crispy texture.
In any snacks, gluten in wheat providesnutritional value and crispiness.
Milling the byproducts of wheat can be used withother ingredients such as soy protein to produceexpanded snacks or cereals with high nutritionalvalue.
However, having high nutritional benefits, the useof wheat is limited due to its high cost.
Contd...
Rice is one of the common and largest grown andconsumed crop in the world, especially in countrieslike Japan and India.
Due to the high production of rice, their cost isrelatively cheaper than other cereals or snackingredients.
Broken rice is also used as an ingredient inexpanded snacks, breakfast cereals due to itsfunctional properties.
2. RICE
Rice is one of the common and largest grown andconsumed crop in the world, especially in countrieslike Japan and India.
Due to the high production of rice, their cost isrelatively cheaper than other cereals or snackingredients.
Broken rice is also used as an ingredient in expandedsnacks, breakfast cereals due to its functionalproperties.
Contd...
Moreover, rice is also easily digestible due to its smallstarch granules.
The selection of the rice for extruded food formulationshould depend on their amylose content.
Crisps made with 100 % rice flour will absorb 20 – 30 %less oil during frying.
Contd...
For breakfast cereals, oats are marketed as rolledoats.
Oats have shown to reduce cholesterol in bloodserum.
However, their major problem is their high oilcontent and contains lipase enzymes.
Therefore it is essential to inactive the lipasebefore utilizing it in the food formulation,otherwise, lipase will catalyze the hydrolysis of oilcausing bitter-tasting fatty acids.
3. OATS
Contd...
Oat starch granules also are comparatively small whencompared to other starches.
Oat requires a relatively low temperature forgelatinisation; the however higher amount of energy isrequired for cooking due to its higher oil and fibrecontent.
Oats have a poor expansion ratio; therefore they areused in porridge, granola or muesli.
Barley is nutritionally similar to wheat in most aspectsexcept contains exceptionally high fibre content.
4. BARLEY
Contd...
Barley’s starch granules are medium to large insize when compared to other cereals.
Therefore, barley is often used in small quantitiesfor cereals and snacks.
Barley starch needs low to medium cookingtemperature for gelatinizing and produces a mildflavour, and light brown to gold colour to theproduct.
Manufacturers include barley in food formulationsto improve fibre supplementation or as a multi-grain snack.
Contd...
Almost 40% of breakfast consumers prefer to opt for lowsugar options, which add a challenge to the foodindustries.
Some of the common consumers approved ingredientsare coconut sugar, dried fruits and honey, whichshowcases the perfect balance between sweet andhealthy option.
REDUCED SUGAR CONTENT
Contd...
CURRENT TRENDS IN THEBREAKFAST CEREAL CATEGORY
Protein and fibre content go hand in hand for better healthand wellness conscious consumers.
Food scientist and nutritionist say there is a simpleequation for a satisfying breakfast or meal.
For a balanced breakfast, consumers can add ingredientsrich in fibre (whole grains, fruits and nuts), proteins (eggs,whites, tofu, cheese and yoghurt) and good fat (nuts),upon which they will feel fuller for a long time.
Recently manufacturers are also using proteins for newproduct development from nuts and soy-based products.
Increased protein and fibre for longer satiety
Contd...
Germinating seeds can be eaten raw or cooked whichaids in nutritional benefits and digestibility.
Brands such as Food for Life launched the all-newSprouted for Life grain cereals in January, which is rich inprotein and fibre.
Kellogg’s has introduced Sprouted Grains Multi-grainorganic cereal with whole flakes along with brown rice,oats, barley and amaranth.
Sprouted and gluten-free grains
Contd...
New gluten-free cereal options are highlyrecommended for people with celiac disease andgluten-sensitive consumers.
Sprouted cinnamon cereal made with gluten-freebuckwheat, sunflower seeds, barley and pumpkinseeds.
Brands are competing to gain more shelf space fortheir portable breakfast cereals, granola bars andyoghurts.
Some of the exclusive options also include ready togo cereals that do not even require milk for addedconvenience.
BUILDING INCONVENIENCE
Cheerios + highlighted another trend that seems to berocking social media.
Cereal manufacturers have noticed the health haloconsumers are associating with whole grains.
Some consumers are using quinoa to incorporateancient grains into their morning routine, which is quick,nutritious and delicious.
For a one-stop solution gets in touch with FoodResearch Lab.
We are well equipped and ready with all the informationfor food formulation services you would need.
ANCIENT GRAINS
