Development of multigrain breakfast cereal using extrusion technology

Gagan Jyot Kaur; Jagbir Rehal; Baljit Singh; A. K. Singh; Amarjeet Kaur

Asian Journal of Dairy and Food Research, volume 34 issue 3 (september 2015) : 219-224

Development of multigrain breakfast cereal using extrusion technology

Gagan Jyot Kaur, Jagbir Rehal, Baljit Singh, A. K. Singh, Amarjeet Kaur

Affiliations

¹Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, India.

Submitted|
First Online |
doi 10.5958/0976-0563.2015.00043.3

Cite article:- Kaur Jyot Gagan, Rehal Jagbir, Singh Baljit, Singh K. A., Kaur Amarjeet (2025). Development of multigrain breakfast cereal using extrusion technology. Asian Journal of Dairy and Food Research. 34(3): 219-224. doi: 10.5958/0976-0563.2015.00043.3.

ABSTRACT

Designed experiments were conducted to prepare extrudates from different cereals blends using twin screw extruder. Linear model was developed using Response Surface methodology (RSM) to study the effect of the variables (rice, wheat, maize) on SEI (sectional expansion index), WAI (water absorption index), WSI (water solubility index), texture and color. Maize had a significant positive linear effect on the SEI and a significant negative effect on the texture of the extrudate. Rice had a positive linear effect on the WAI and WSI Combination of maize and wheat had a significant effect on the color of the extrudates. Maximum desirability of 0.659 was recorded at the 45.4% rice, 27.3% maize and 27.3% wheat levels. The predicted responses in terms of SEI, WAI, WSI, texture and color were 5.14,5.27g/g,11.24 per cent, 44.81N, 28.65 respectively. The predicted values registered non-significant difference from the experimental values.

KEYWORDS

REFERENCES

Altan A, McCarthy L K and Maskan M. (2008). Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of Food Science and Technology, 88:1648–1659.
Alvarez-Martinez L, Kondury K P and Harper J M. (1988). A general model for expansion of extruded products. Journal of Food Science, 53: 609–615.
AACC. 1995. Approved Methods of American Association of Cereal Chemists, 9th edn St. Paul, MN. USA
Artz W E, Warren C C, and Villota R. (1990). Twin screw extrusion modification of corn fiber and corn starch extruded blend. Journal of Food Science, 55: 746–750, 754.
Deshpande HW, and Poshadri A. (2011). Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. International Food Research Journal, 18: 751-756.
Grenus K M, Hsieh F, and Huff H E. (1993). Extrusion and extrudate properties of rice flour. Journal of Food Engineering, 18: 229-45.
Gretchen M H. (1995). The impact of breakfast especially ready-to-eat cereals on nutrient intake and health of children. Nutrition Research, 15:595-613.
Ilo S and Berghofer E. (1999). Kinetics of color changes during extrusion cooking of maize gritz. Journal of Food Engineering, 39: 73–80.
Kaur M and Singh N. (2006). Relationships between selected properties of seeds, flours, and starches from different chickpea cultivars. International Journal of Food Properties, 9: 597- 608.
Li Si-quan, Zhang H Q, Jin Z T and Hsieh Fu-hung. (2005). Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of Food Science and Technology, 40: 731–741.
Mathew J M, Hoseney R C and Faubion J M. (1999). Effects of corn sample, mill type, and particle size on corn curl and pet food extrudates. Cereal Chemistry, 76: 621-624.
Matthey F P and Hanna M A. (1997). Physical and Functional Properties of Twin-screw Extruded Whey Protein Concentrate– Corn Starch Blends. LWT - Food Science and Technology, 30:359–366.
Merrill A L and Watt B K. (1973). Energy value of foods: basis and derivation (Agriculture Handbook no. 74, USDA) 2–4.
Montgomery D C. (2001). Design and Analysis of Experiments 5th edn, (Wiley, New York, USA), 455-492.
Myers R H and Montgomery D C. (2002). Response Surface Methodology. Wiley, New York.
Nath A and Chattopadhyay P K. (2007). Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. Journal of Food Engineering, 80:1282-1292.
Nwabueze T U. (2006). Water/Oil Absorption and Solubility indices of extruded African Breadfruit (Treculia Africana) blends. Journal of Food Technology, 4: 64-69.
Nyombaire G, Siddiq M and Dolan K D. (2011). Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge. LWT - Food Science and Technology, 44:1597-1602.
Sharma M, Yadav D N, Mridula D, Gupta R K. (2015). Protein Enriched Multigrain Expanded Snack: Optimization of Extrusion Variables. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. DOI: 10.1007/s40011-015-0546-5
Yadav D N, Anand T, Navnidhi and Singh A K. (2014). Co-extrusion of pearl millet-whey protein concentrate for expanded snacks. International Journal of Food Science & Technology, 49:Â 840–846.

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[
altan_2008] Altan A, McCarthy L K and Maskan M. (2008). Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. Journal of Food Science and Technology, 88:1648–1659.

[2] Alvarez-Martinez L, Kondury K P and Harper J M. (1988). A general model for expansion of extruded products. Journal of Food Science, 53: 609–615.

[3] AACC. 1995. Approved Methods of American Association of Cereal Chemists, 9th edn St. Paul, MN. USA

[4] Artz W E, Warren C C, and Villota R. (1990). Twin screw extrusion modification of corn fiber and corn starch extruded blend. Journal of Food Science, 55: 746–750, 754.

[5] Deshpande HW, and Poshadri A. (2011). Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. International Food Research Journal, 18: 751-756.

[6] Grenus K M, Hsieh F, and Huff H E. (1993). Extrusion and extrudate properties of rice flour. Journal of Food Engineering, 18: 229-45.

[7] Gretchen M H. (1995). The impact of breakfast especially ready-to-eat cereals on nutrient intake and health of children. Nutrition Research, 15:595-613.

[8] Ilo S and Berghofer E. (1999). Kinetics of color changes during extrusion cooking of maize gritz. Journal of Food Engineering, 39: 73–80.

[9] Kaur M and Singh N. (2006). Relationships between selected properties of seeds, flours, and starches from different chickpea cultivars. International Journal of Food Properties, 9: 597- 608.

[10] Li Si-quan, Zhang H Q, Jin Z T and Hsieh Fu-hung. (2005). Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of Food Science and Technology, 40: 731–741.

[11] Mathew J M, Hoseney R C and Faubion J M. (1999). Effects of corn sample, mill type, and particle size on corn curl and pet food extrudates. Cereal Chemistry, 76: 621-624.

[12] Matthey F P and Hanna M A. (1997). Physical and Functional Properties of Twin-screw Extruded Whey Protein Concentrate– Corn Starch Blends. LWT - Food Science and Technology, 30:359–366.

[13] Merrill A L and Watt B K. (1973). Energy value of foods: basis and derivation (Agriculture Handbook no. 74, USDA) 2–4.

[14] Montgomery D C. (2001). Design and Analysis of Experiments 5th edn, (Wiley, New York, USA), 455-492.

[15] Myers R H and Montgomery D C. (2002). Response Surface Methodology. Wiley, New York.

[16] Nath A and Chattopadhyay P K. (2007). Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. Journal of Food Engineering, 80:1282-1292.

[17] Nwabueze T U. (2006). Water/Oil Absorption and Solubility indices of extruded African Breadfruit (Treculia Africana) blends. Journal of Food Technology, 4: 64-69.

[18] Nyombaire G, Siddiq M and Dolan K D. (2011). Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge. LWT - Food Science and Technology, 44:1597-1602.

[19] Sharma M, Yadav D N, Mridula D, Gupta R K. (2015). Protein Enriched Multigrain Expanded Snack: Optimization of Extrusion Variables. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. DOI: 10.1007/s40011-015-0546-5

[20] Yadav D N, Anand T, Navnidhi and Singh A K. (2014). Co-extrusion of pearl millet-whey protein concentrate for expanded snacks. International Journal of Food Science & Technology, 49:Â 840–846.

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Development of multigrain breakfast cereal using extrusion technology

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