Papers by Keyword: Breakfast Cereal

Abstract: We investigated the effects of fluidized-bed coating parameters on texture and antioxidant properties of puffed pounded-unripe rice (PPUR) coated by marigold extract with variations of inlet air temperature of 50, 60 and 70°C and coating solution feed rate of 5, 7.5 and 10 ml/min. The results showed that increasing inlet air temperature tended to reduce the hardness of coated PPUR, while the adverse effect was found with increasing feed rate. Both parameters did not significantly affect the crispiness. We also found that fluidizing air temperature and feed rate significantly affect total phenolic content (TPC), total flavonoid content (TFC) and their antioxidant activities. Higher feed rate slightly increased TPC and antioxidant activities as determined by DPPH and FRAP assays, but not for TFC. As mostly found in medicinal plants, all antioxidant properties decreased when temperature increased. Based on the amount of TPC and TFC and their antioxidant activities, we recommend low inlet air temperature and high feed rate to improve health benefits of puffed pounded-unripe rice as a breakfast cereal. However, agglomeration must be concerned when using high feed rate.

Abstract: This work present a model for prediction of moisture gain over storage time for individually packaged, which considered both the moisture transfer through the polymeric film to the headspace and from the headspace to the product. The transport of moisture between the headspace and each product was assumed to be controlled by external resistance. No interaction between the packaged components was considered. Moisture content within the product was assumed to be uniform for a given time and to relate to the headspace humidity by the GAB sorption isotherm. The isotherm parameters were determined by equilibrating samples at different relative humidity. The transient period of these experiments was used to estimate the mass transfer coefficients. The model was validated by monitoring the moisture take up by breakfast cereal and chocolate powder packed individually in different materials, oriented polypropylene (OPP) and low density polythelene (LDPE), during storage at 25°C and 75% RH (relative humidity). The model provided very good fits for the products packaged individually (with r2 above 0.99).