Formulation of Breakfast Cereals | Foodresearchlab

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FORMULATION OF

• BREAKFAST CEREALS
• An Academic presentation by
• Dr. Nancy Agnes, Head, Technical Operations,
  FoodResearchLab Group www.foodresearchlab.com
• Email info_at_foodresearchlab.com

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Today's Discussion
OUTLINE Introduction Extrusion Common cereal
used in breakfast formulation Current Trends in
the breakfast cereal category
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Introduction
Consumers prefer new cereal trends in the health
food category compared to a usual household
staple. Food development companies want to grow
sales and must meet new consumer expectations
despite indications that the cereal market is
reducing. The breakfast cereal category is
expected to offer more on-the-go and
health-conscious options, which could be a
challenge for scientists and manufacturers. Contd
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Cereal can be consumed as whole grains which are
rich in vitamins, minerals, fats, oils,
carbohydrates and proteins. However, if they are
processed to remove bran and germ, the cereal
remains with endocarp which is majorly
carbohydrates and lacks the nutrients. Cereal
processing commonly utilizes extrusion to create
novel breakfast foods.
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EXTRUSION
We have covered quite extensively on types of
extruders, how to choose them and also the
innovations happening in the food
industry. Cereals need to be cooked to
gelatinize the starch under controlled time,
temperature and humidity to make it digestible
and commercially acceptable. Any type of cereal
could be processed using an extruder. Contd...
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However, the main issue is that the functional
cereals are limited to corn and rice. Cereals
with high lipid profile will not expand in the
extruder barrel. Therefore cereals with starch
content with 5 to 20 amylose content will improv
e the expansion of cereals.
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COMMON CEREAL USED IN BREAKFAST FORMULATION
CORN Corn or maize is one of the main
ingredients for breakfast cereals and extruded
snacks. Large amounts of corn are used in puffed
up meals.
Cornmeal, flour, grits (and granulation) depend
on the
their degree of type of snack
products, particle size distribution and type of
extruder. Contd...
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For instance, a crunchy texture requires a larger
cell structure and coarse granulation. However,
for oats porridge a softer bite is required for
which a fine texture and cell structure is
required. WHEAT Wheat flour is used for snack
products such as baked/fried snacks, crackers,
pretzels etc. Contd...
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Semolina product has a similar expansion ratio
and bulk density to that of cornmeal therefore,
snacks with semolina will have a crispy
texture. In any snacks, gluten in wheat provides
nutritional value and crispiness. Milling the
byproducts of wheat can be used with other
ingredients such as soy protein to produce
expanded snacks or cereals with high nutritional
value. However, having high nutritional
benefits, the use of wheat is limited due to its
high cost. Contd...
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2. RICE
Rice is one of the common and largest grown and
consumed crop in the world, especially in
countries like Japan and India. Due to the high
production of rice, their cost is relatively
cheaper than other cereals or snack
ingredients. Broken rice is also used as an
ingredient in expanded snacks, breakfast cereals
due to its functional properties.
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Rice is one of the common and largest grown and
consumed crop in the world, especially in
countries like Japan and India. Due to the high
production of rice, their cost is relatively
cheaper than other cereals or snack
ingredients. Broken rice is also used as an
ingredient in expanded snacks, breakfast cereals
due to its functional properties. Contd...
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Moreover, rice is also easily digestible due to
its small starch granules. The selection of the
rice for extruded food formulation should depend
on their amylose content. Crisps made with 100
rice flour will absorb 20 30 less oil during
frying. Contd...
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3. OATS
For breakfast cereals, oats are marketed as
rolled oats. Oats have shown to reduce
cholesterol in blood serum. However, their
major problem is their high oil content and
contains lipase enzymes. Therefore it is
essential to inactive the lipase before
utilizing it in the food formulation, otherwise,
lipase will catalyze the hydrolysis of oil
causing bitter-tasting fatty acids. Contd...
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Oat starch granules also are comparatively small
when compared to other starches. Oat requires a
relatively low temperature for gelatinisation
the however higher amount of energy is required
for cooking due to its higher oil and fibre
content. Oats have a poor expansion ratio
therefore they are used in porridge, granola or
muesli. 4. BARLEY Barley is nutritionally
similar to wheat in most aspects except contains
exceptionally high fibre content. Contd...
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Barleys starch granules are medium to large in
size when compared to other cereals. Therefore,
barley is often used in small quantities for
cereals and snacks. Barley starch needs low to
medium cooking temperature for gelatinizing and
produces a mild flavour, and light brown to gold
colour to the product. Manufacturers include
barley in food formulations to improve fibre
supplementation or as a multi- grain
snack. Contd...
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CURRENT TRENDS IN THE BREAKFAST CEREAL CATEGORY
REDUCED SUGAR CONTENT Almost 40 of breakfast
consumers prefer to opt for low sugar options,
which add a challenge to the food
industries. Some of the common consumers
approved ingredients are coconut sugar, dried
fruits and honey, which showcases the perfect
balance between sweet and healthy
option. Contd...
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Increased protein and fibre for longer
satiety Protein and fibre content go hand in
hand for better health and wellness conscious
consumers. Food scientist and nutritionist say
there is a simple equation for a satisfying
breakfast or meal. For a balanced breakfast,
consumers can add ingredients rich in fibre
(whole grains, fruits and nuts), proteins (eggs,
whites, tofu, cheese and yoghurt) and good fat
(nuts), upon which they will feel fuller for a
long time. Recently manufacturers are also using
proteins for new product development from nuts
and soy-based products. Contd...
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Sprouted and gluten-free grains Germinating
seeds can be eaten raw or cooked which aids in
nutritional benefits and digestibility. Brands
such as Food for Life launched the all-new
Sprouted for Life grain cereals in January, which
is rich in protein and fibre. Kelloggs has
introduced Sprouted Grains Multi-grain organic
cereal with whole flakes along with brown rice,
oats, barley and amaranth. Contd...
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New gluten-free cereal options are highly
recommended for people with celiac disease and
gluten-sensitive consumers. Sprouted cinnamon
cereal made with gluten-free buckwheat,
sunflower seeds, barley and pumpkin
seeds. BUILDING INCONVENIENCE Brands are
competing to gain more shelf space for their
portable breakfast cereals, granola bars and
yoghurts. Some of the exclusive options also
include ready to go cereals that do not even
require milk for added convenience.
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ANCIENT GRAINS
Cheerios highlighted another trend that seems
to be rocking social media. Cereal
manufacturers have noticed the health halo
consumers are associating with whole
grains. Some consumers are using quinoa to
incorporate ancient grains into their morning
routine, which is quick, nutritious and
delicious. For a one-stop solution gets in touch
with Food Research Lab. We are well equipped
and ready with all the information for food
formulation services you would need.
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