Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk-cereal composites
| Autor: | Timothy P. Guinee, Thomas P. O'Connor, Ashwini V. Shevade, Nora M. O'Brien, Yvonne C. O'Callaghan, Deirdre Kennedy |
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| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Avena 030309 nutrition & dietetics Starch Cultured Milk Products Food Handling 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Amylose Animals Lactose Composite material Triticum 0303 health sciences Nutrition and Dietetics Chemistry food and beverages Hordeum 04 agricultural and veterinary sciences 040401 food science Lactic acid Milk Composition (visual arts) Fermentation Cattle Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the science of food and agriculture. 99(6) |
| ISSN: | 1097-0010 |
| Popis: | Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup. RESULTS Dried fermented milk-cereal composites (FMCC) with ?193 g kg?1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw), or barley (FMCCb), incubating the blend, drying, and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R-FMCC). The FMCCo had a higher starch and fat content and lower levels of lactose, lactic acid, and amylose than FMCCb. The R-FMCCo had higher viscosity during cooking at 95 °C and cooling to 35 °C, and higher values of yield stress (σ0), consistency index (K) and viscosity on shearing from 20 to 120 s?1 at 60 °C than R-FMCCb. The FMCCw had lower levels of fat and ?-glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior. CONCLUSION Differences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. ? 2018 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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