Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites

Author:

Shevade Ashwini V12,O'Callaghan Yvonne C2,Kennedy Deirdre1,O'Brien Nora M2,O'Connor Tom P2,Guinee Timothy P1ORCID

Affiliation:

1. Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy Co. Cork Ireland

2. School of Food and Nutritional Sciences University College Cork Ireland

Abstract

AbstractBACKGROUNDDairy 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.RESULTSDried 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 β‐glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior.CONCLUSIONDifferences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. © 2018 Society of Chemical Industry

Funder

Department of Agriculture, Food and the Marine under the Food Institutional Research Measure

Publisher

Wiley

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