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Effect of extrusion conditions on physical properties of buckwheat-maize blend extrudate

100%
Ekielski A., Majewski Z., Zelazinski T.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
|
nr 2[A]
57-61
The effect of extrusion conditions on the physicochemical properties, such as: volumetric expansion (VEI), water absorption index (WAI), water solubility index (WSI), density, mechanical strength of buckwheat-maize extrudate was investigated. The following levels of variables were used: moisture content 12.15%, buckwheat content 15, 30, 45, 60 and 100%, barrel temperature (last section) 120oC. An increase in feed moisture content resulted in extrudate’s higher density, lower expansion, higher WAI, and lower WSI. The higher buckwheat content increased extrudate’s expansion, WSI and WAI, while decreased its mechanical strength.
2
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A study on selected assortments of multi-cereal breakfast cereals

100%
Rzedzicki Z., Sykut E., Poczek M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
The study concerned nine assortments of multi-cereal breakfast flakes. Tests were performed to determine the content of dry mass, crude ash, crude proteins, crude fat, and crude fibre. The fractional composition of dietary fibre was determined with the detergent method (NDF, ADF, HCEL, CEL, ADL) and with the enzymatic method (TDF, IDF, SDF). Also, determinations were made of the content of soluble components of dry mass (WSI) and of the water absorption index (WAI). The multi-cereal assortments of breakfast flakes under study were characterised by a low protein content (5.33–9.78% d.m.), low content of dietary fibre TDF (5.03–10.21% d.m.), increased moisture and high content of soluble components of dry mass reaching up to 60%. Due to their poor chemical composition and high content of soluble components of dry mass, the tested assortments of breakfast cereals do not meet the requirements for cereal products of the base of the nutrition pyramid. Such products should definitely be classified among those of the top section of the pyramid.
3
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Quality of wheat breakfast cereals available on the Polish market

80%
Rzedzicki Z., Sykut-Domanska E., Popielewicz J.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 3
The objective of the study was to estimate the content of basic nutrients in the most popular assortments of wheat breakfast cereals. Determinations made for samples of the tested products covered the content of dry mass, total ash, total protein, and crude fat. Due to the role of dietary fibre as the main quality determinant of cereal products, the content of that component was tested with three different methods. The Weende method was employed to determine the content of crude fibre, the detergent method – to determine the content of detergent fibre (NDF – neutral detergent fibre, ADF – acid detergent fibre, HCEL – hemicelluloses, CEL – cellulose, ADL – acid detergent lignin), and the enzymatic method – that of dietary fibre (TDF – total dietary fibre, IDF – insoluble dietary fibre, SDF – soluble dietary fibre). Assays were also carried out for the content of soluble components of dry mass (water solubility index – WSI) and the water absorption index (WAI). Assortments of ready-to-eat wheat cereals (1A – 3A) and crispy wheat bread (4B) were characterised by a low protein content (from 6.2% d.m.), low content of total dietary fibre TDF (from 6.49% d.m.) and soluble dietary fiber SDF (average 3.76% d.m.), and high values of the water solubility index that reached even up to 60% d.m. Such assortments of breakfast cereals do not meet the requirements for cereal products of the base of the food pyramid due to the poor chemical composition and high content of soluble components of dry matter.
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