A ready-to-eat breakfast cereal was obtained through the extrusion cooking of a chestnut flour based blend. Several studies were conduced adopting a two stage process, consisting in an extrusion stage followed by a puffing (toasting) stage, in order to obtain products with different structural characteristics a drying step was introduced just before the puffing stage. The influence of process variables such as chestnut flour content, extrusion temperature and drying time before puffing, on the functional and physical properties of products was investigated. W.A.I. (Water Adsorption Index), W.S.I. (Water Solubility Index) and W.H.C. (Water Holding Capacity), density, colour and breaking strength were determined. In order to describe the behaviour of the products during the immersion in milk, the water uptake and the breaking strength of products were measured at different immersion times; data obtained were compared with those of an analogue product already existing on market. Finally, the effect of icing on the product textural characteristics before and during immersion in milk was investigated too.
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization
SACCHETTI, Giampiero;
1999-01-01
Abstract
A ready-to-eat breakfast cereal was obtained through the extrusion cooking of a chestnut flour based blend. Several studies were conduced adopting a two stage process, consisting in an extrusion stage followed by a puffing (toasting) stage, in order to obtain products with different structural characteristics a drying step was introduced just before the puffing stage. The influence of process variables such as chestnut flour content, extrusion temperature and drying time before puffing, on the functional and physical properties of products was investigated. W.A.I. (Water Adsorption Index), W.S.I. (Water Solubility Index) and W.H.C. (Water Holding Capacity), density, colour and breaking strength were determined. In order to describe the behaviour of the products during the immersion in milk, the water uptake and the breaking strength of products were measured at different immersion times; data obtained were compared with those of an analogue product already existing on market. Finally, the effect of icing on the product textural characteristics before and during immersion in milk was investigated too.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
