Corn Flakes Research Articles

Vibro-Acoustic Signatures of Various Insects in Stored Products.

Stored products, such as grains and processed foods, are susceptible to infestation by various insects. The early detection of insects in the supply chain is crucial, as introducing invasive pests to new environments may cause disproportionate harm. The STAR Center at Stevens Institute of Technology developed the Acoustic Stored Product Insect Detection System (A-SPIDS) to detect pests in stored products. The system, which comprises a sound-insulated container for product samples with a built-in internal array of piezoelectric sensors and additional electret microphones to record outside noise, was used to conduct numerous measurements of the vibroacoustic signatures of various insects, including the Callosobruchus maculatus, Tribolium confusum, and Tenebrio molitor, in different materials. A normalization method was implemented using the ambient noise of the sensors as a reference, to accommodate for the proprietary, non-calibrated sensors and allowing to set relative detection thresholds for unknown sensitivities. The normalized envelope of the filtered signals was used to characterize and compare the insect signals by estimating the Normalized Signal Pulse Amplitude (NSPA) and the Normalized Spectral Energy Level (NSEL). These parameters characterize the insect detection Signal Noise Ratio (SNR) for pulse-based detection (NSPA) and averaged energy-based detection (NSEL). These metrics provided an initial step towards the design of a reliable detection algorithm. In the conducted tests NSPA was significantly larger than NSEL. The NSPA reached 70 dB for T. molitor in corn flakes. The insect signals were lower in flour where the averaged NSPA and NSEL values were around 40 dB and 11 dB to 16 dB, respectively.

Assessment of acrylamide content in corn-based snack products marketed in Serbia

Corn-based snacks are important contributors to acrylamide daily exposure in European countries. Therefore, snacks (industrially produced) representing different product groups (corn chips, corn flakes, corn flips, popcorn, corn nut, corn cracker and corn cracker-bread) marketed in Serbia have been analyzed for acrylamide and color. Considering the addition of honey in some foodstuffs, the content of 5-hydroxymethylfurfural (HMF) in corn snacks has been determined and correlated with acrylamide content. Considerable variation in content of acrylamide between single foodstuffs (different brands) within food categories was found, which also applies to levels in different corn-based snack categories. The acrylamide content ranged from 1.9 to 799 ng/g in corn cracker-bread sample and corn nut bulk sample, respectively. With a mean value of 397 ng/g, popcorn samples exhibited the highest acrylamide content. These investigations showed that the content of acrylamide in about 37 % of the examined products was above the benchmark levels for whole-grain cereal-based food products defined in Regulation of the European Commission 2017/2158/EC. The results also showed that the color was not an indicator of acrylamide present in corn-based snacks, as well as that the content of HMF in the products was not correlated with the content of acrylamide (r = 0.019). The HMF content was highest in corn-based products with added sugars, honey, malt and molasses, such as corn flakes.

Determination of pesticide residues in five different corn-based products using a single and simple solid–liquid extraction without clean-up steps followed by comprehensive two-dimensional liquid chromatography coupled to tandem mass spectrometry

Pesticide residues in food products are a critical issue concerning food safety. Recent studies have increasingly focused on developing selective, rapid, innovative, and environmentally friendly analytical methods for detecting pesticides in foodstuffs. This study presents a novel analytical method utilizing comprehensive two-dimensional liquid chromatography-tandem mass spectrometry for the simultaneous determination of one hundred and thirteen multiclass pesticides in corn products. The method simplifies the process with a single-step solid–liquid extraction and benefits from two-dimensional separation to enhance resolution and minimize matrix effects. The methodology was validated according to European Commission DG-SANTE (SANTE/11312/2021) and European Committee for Standardization (EN 15662, 2018) guidelines, obtaining acceptable analytical parameters. Limits of detection ranged from 0.2 µg/L to 30.2 µg/L and limits of quantification from 0.3 to 91.6 μg/L, all bellow regulatory limits. Accuracy, ranged from 60 to 120 % and precision, estimated by relative standard deviation, was consistently below 15.1 % in all cases. The applicability of the method was demonstrated by analyzing pesticides in five representative corn products (tortilla, corn flakes, corn cake, starch, and polenta). Sixteen pesticides were detected, all within the regulatory residue limits. Three metric tools were applied to assess the analytical process. Environmental sustainability was evaluated using the AGREE metric, while analytical performance and method applicability were assessed with the Red-Green-Blue and Blue Applicability Grade Index models, respectively, yielding promising scores (0.5, ≥ 0.55, and 0.65). These findings and the comparison to previous methods indicated that this approach represents a promising, alternative and user-friendly strategy for pesticide determination, offering effective productivity and reliable analytical performance.

A breakfast revolution for mothers?: introducing Kellogg’s Corn Flakes to the Swedish market, 1929-1939

ABSTRACT This paper explores the first decade of Kellogg’s Corn Flakes on the Swedish market (1929–1939), critically examining its national marketing campaign through van Leeuwen’s model of legitimation. It argues that scientific motherhood was a core aspect of Kellogg’s campaign, with advertisements emphasising three key themes: The Dutiful Mother and Wife; The Importance of Good Health; and The Embracing of Modernity. Through their advertisements, Kellogg’s urged mothers to break old breakfast habits and switch to Corn Flakes to ‘protect’ their children, emphasising the product’s health benefits. They also drew attention to the convenience and versatility of Corn Flakes, making it ideal for modern life. The campaign was highly effective, both shaping mothers’ understanding of cereal and turning it into a core part of Swedish breakfast habits. Central to this success was Kellogg’s careful balance between conveying expert knowledge and transmitting common sense grounded in established social practices. Treading this difficult tightrope served to give mothers a false sense of control over their lives as if they were the knowledge holders with agency to make their own decisions about their families, yet in reality they were being guided by the views of physicians, scientists, grocers and, ultimately, the food industry.

Evaluation of the nutritional potential of peach palm flour and its application in crunchy snacks

The pupunheira (Bactris gasipaes Kunth) is a palm tree native to the Amazon rainforest, and its fruits have high nutritional quality and are highly appreciated by the population where the fruits occur. One of the ways of processing this raw material is the production of flour, which expands the possibilities of industrial application. Therefore, the objective of this study was to produce peach palm fruit flour, evaluate its physical-chemical, properties technological, antioxidant activity, and carotenoid content, elaborate snack-type biscuit formulations with different concentrations of peach palm flour in substitution for corn flakes, and evaluate the physical-chemical characteristics and carotenoid content of the biscuits. Peach palm flour had low moisture content (6.15%), protein (4.82%), and fiber (5.07%); however, it had a considerable carbohydrate content (77.62%), energy value (386,84 kcal), and carotenoids. The technological properties showed a high rate of water and oil absorption and emulsifying activity; however, it did not show foaming capacity or gel formation. The replacement of corn flakes by peach palm flour showed an increase in fiber, ash, lipids, and carotenoids and intensified the orange color of the cookies.

The differential effect of two cereal foods on gut environment: a randomized, controlled, double-blind, parallel-group study.

Cereal-based foods such as fruit granola (FG) and corn flakes (CF) form part of a fiber-rich diet. Dietary fiber has a good effect on human health. However, changes in gut microbiota and intestinal immunity have not been investigated. We conducted a randomized, double-blind, placebo-controlled trial to investigate the effects of FG and CF intake on gut microbiota, metabolome, and the immune system. Subjects continuously consume CF or FG for 4 weeks. Stool samples, and questionnaires on defecation were collected before, 2 weeks after, and 4 weeks after intake. Gut microbiota was analyzed using 16S rRNA gene amplicon sequencing. Fecal metabolomes were analyzed using GC/MS and CE-TOF/MS. Fecal IgA was analyzed using ELISA. The defecation frequency after cereal based food intake was improved. The different cereal-based foods had different effects on gut microbiome. The increase in intestinal IgA levels was positively correlated with the relative abundance of Dialister and the Lachnospiraceae ND3007 group in CF and FG group, respectively. SCFAs showed a positive correlation with Prevotella 9 in the FG group. This study showed that the supplement in dietary fiber contained in CF and FG improves bowel movements. CF and FG each had different effects on gut microbes, metabolites and different relationships between fecal IgA or SCFAs and gut microbiota.

Disponibilidade domiciliar e fontes de carotenoides importantes na saúde nos centro urbanos brasileiros segundo a renda em 2017/2018

ABSTRACT Objective Low carotenoid intake is associated with the incidence of chronic noncommunicable diseases. Given the large diversity and specificity of chemical structures and functions, along with the wide Brazilian geodiversity, it should be important for health to examine the cross-sectional distribution of carotenoid availability. Considering family incomes, the authors have calculated and analyzed the individual household availability of α-carotene, β-carotene, β-cryptoxanthin, lycopene, and lutein/zeaxanthin according to income in the eleven largest Brazilian urban centers in 2017-2018. Methods Data from the Brazilian Institute of Geography and Statistics’ latest Family Budget Survey on monetary food acquisitions and food composition tables were used to calculate the individual carotenoid contents of both vegetable and animal food sources. Results The family acquisitions of carotenogenic foods showed to be insufficient for most families living in these urban centers, except Salvador, Belem, Belo Horizonte, and Porto Alegre, where certain key-carotenoid sources did reach the higher income groups. The main foods identified that contributed to the supply of carotenoids were carrot and common squash (α-carotene), common squash, carrot, scallion/parsley, mango, and tomato (β-carotene), papaya, orange, and tangerine (β-cryptoxanthin), tomato sauce, tomato paste, guava, watermelon and papaya (lycopene) and scallion/parsley, kale, egg, corn meal and corn flakes (lutein/zeaxanthin). Conclusion Based on the home availability of specific carotenoids estimated in the present study, it is concluded that the population was not reasonably well protected against chronic diseases given the low acquisition of key carotenoid sources in these urban centers, especially among the lower-income class.

Prevalence of insect pests on maize crop in District Mansehra, Khyber Pakhtunkhwa, Pakistan.

The maize crop is used as food for humans, livestock and poultries forms, it is also used in bread making, corn flakes, corn syrup, corn starch and corn oils. The field study consisted of one experimental trial, about the incidence of that insect pest complex on maize cultivar Azam during the Kharif season 2020 at the Agricultural, Research Station, Baffa, Mansehra. The trial was laid out in the Randomized Complete Block Design (RCBD), and then it was divided into three replications. The result obtained from the trial showed that a number of the pest species were recorded during the experimental period; however, the population was noticed at a low level. The obtained insect species were corn leaf aphid (6.90 ± 5.5) per square inch, corn leafhopper (1.32 ± 0.63), maize stem borer (0.63 ± 0.29), corn flea beetle (0.43 ± 0.28), Thrips (0.38 ± 0.22), Hairy caterpillar (0.21 ± 0.22), Grasshopper (0.17 ± 0.11) and shoot fly (0.11 ± 0.08) throughout the season.

Clinical Evaluation of Masticatory Performance of Pre and Post-mandibular Guidance Therapy in Hemi-mandibulectomy Patients: A Quasi-experimental Study

Introduction: Surgical removal of the lower jaw is the most common cause of mandibular deviation due to benign or malignant neoplasms. The Palatal Guide Flange Prosthesis (PGFP) is a recommended corrective appliance to reduce this clinical manifestation. The primary goals of rehabilitation with PGFP are to train the mandibular muscles and restore a healthy occlusal relationship so that the patient can effectively control their mouth opening and closing movements. In the present article, the Masticatory Performance (MP) of patients who had undergone hemi-mandibulectomy surgery was evaluated both before and after receiving an interim PGFP. Aim: To clinically evaluate MP pre- and post-mandibular guidance therapy in hemi-mandibulectomy patients. Materials and Methods: A quasi-experimental study was conducted on patients selected from the Outpatient Department of the Department of Prosthodontics at Bharati Vidyapeeth Dental College and Hospital, Sangli, Maharashtra, India, from January 2021 to July 2022, and were included as the sample size for the study. A total of 10 samples were selected. The study design was quasi-experimental. All cancer patients had lost their mandibular continuity and showed mandibular deviation toward the affected side. PGFPs were fabricated using Heat Cure Acrylic Resin (DPI) for each participant (n=10). Corn flakes (Kellogg’s) were given to the participants to chew, and the samples were sieved using a US standard 8-mesh sieve and collected at three different time intervals: T0 (preprosthesis), T1 (8th week), and T2 (16th week post-prosthesis). Data were entered into Microsoft Excel Version 13 and analysed using IBM Statistical Package for the Social Sciences (SPSS) version 21.0. Descriptive and inferential statistics were used, including mean and standard deviation for continuous variables and frequency analysis for categorical variables. For categorical variables, a Chi-square proportion test was utilised, and MP was evaluated between T0-T1 and T0-T2. We utilised a 95% confidence interval and a p-value of less than 0.05. Results: When comparing the MP between T0, T1 and T2 time intervals, it was found that the difference in mean MP was statistically significant (p<0.05), with MP increasing from 26.2% to 43% to 61.2%, respectively. Conclusion: The occlusion restored with the guide flange prosthesis, along with continuous use over a longer period, helped correct the deviated mandible and, in turn, improved the MP.

KAJIAN PENGEMBANGAN AGROINDUSTRI PERTANIAN DALAM RANGKA PENINGKATAN PENDAPATAN ASLI DAERAH DI KABUPATEN KONAWE SELATAN

One of the government's strategic efforts in realizing increased economic development is development policy which should be based on strategic efforts to encourage an increase in Regional Original Income (PAD) through efforts to develop the role of industrialization in the agricultural sector in order to achieve successful regional economic development. The aim of this research is to determine and analyze the contribution of the development of agricultural agro-industry to society, and the development of Regional Original Income (PAD) as well as the development of the agricultural industry in increasing PAD in South Konawe Regency. This research uses quantitative and qualitative approaches. The data analysis method used is descriptive analysis. The research results show that the development of agricultural agro-industry in South Konawe Regency has made a significant contribution to society. This contribution can be in the form of producing various products such as tofu, tempeh, soy milk, banana chips, corn flakes, rice, and other products to meet community needs. Apart from that, the development of agricultural agro-industry has contributed as a source of income for the community, especially for those who work in agricultural agro-industry businesses. The development of agricultural agro-industry has made a significant contribution to development. It is good to see that the development of the number of business units is quite fast and opens up many new opportunities and jobs for the community, thereby reducing the level of open unemployment. The development of Regional Original Income (PAD) in South Konawe Regency fluctuates from year to year, which is greatly influenced by the regional revenue component from regional taxes, regional levies, separated regional wealth management results, etc. Apart from that, increasing PAD can be obtained through increasing people's income and purchasing power as well as increasing economic growth which can encourage the development of community economic activity so that it can encourage an increase in PAD.

The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.).

Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey's HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical-technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties.

A new approach to snack production: sourdough corn flakes with low glycemic index.

In this study, sourdough powder was used as a natural additive to enhance functional properties and reduce glycemic index of corn flakes. Lactobacillus fermentum, Lactococcus lactis, previously isolated from sourdough samples, and Saccharomyces cerevisiae were used as starter cultures to produce sourdough powder from wheat flour. To produce corn flakes sourdough powder was replaced by maize flour in amounts of 15 and 30%, while the control sample contained no sourdough powder. The total phenolic content, 2,2-di-phenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) of the samples were 421.58mg GAE/kg, 333.90µM TE/g, 62.53mg/kg for control sample, 482.41mg GAE/kg, 350.60µM TE/g, 82.22mg/kg for corn flakes with 15% sourdough, and 531.10mg GAE/kg, 368.14µM TE/g, 117.42mg/kg for corn flakes with 30% sourdough, respectively. Total dietary fibre content, the starch hydrolysis rate, and rapidly digestible starch (RDS) values of corn flakes samples decreased with the addition of 30% sourdough powder (P < 0.05). The estimated glycemic index (eGI), which was 95.76 for the control sample, decreased to 83.41 for the sample with 30% sourdough. The addition of sourdough had no negative effect on the sensorial properties (P > 0.05).

Detection of Deoxynivaenol (DON) Toxin in some Samples of Corn Chips and Corn Flex Collected from Local Markets

Eighteen samples of yellow corn chips, popcorn and corn flex of various origins were collected from local markets in Tikrit. In order to detect the fungal contamination of these samples, it cultured on the potato dextros agar (PDA), with three replicates for each sample. Also, the test for the presence of Deoxynivalenol toxin (DON) were done, using an ELISA kit. The results were showan that there are five types of fungi that contaminate the samples under study with varying proportions. It was found that all samples were contaminated with Penicillium spp., while Nine samples were contaminated with Aspergillus niger, and. Six samples were contaminated with Fusarium spp.. However, Cladosporium herbarum was appeared in three samples only, and Aspergillus tiresias was present in only two samples. The results for the detection of DON toxin were shown that all samples were contaminated with DON toxin but with dissimilar concentrations. The highest concentration (3.69 mg/kg )was found in the Buwak Gypsum sample, but the lowest concentration (71.5 mg/kg) was found in the Egyptian corn flakes sample. All concentrations of DON toxin found in the samples were higher than the allowable average value (0.3-2.0) mg/kg) in wheat and maize grains, and (0.75 mg/kg) in wheat flour, these values were approved by the European Union countries.

Mechanical approach for the evaluation of the crispiness of food granular products.

Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They are particularly difficult to implement when granular products are considered. The present study aims to provide a physical characterization of the crispiness of food granular products (gari and grinded corn flakes) based on the compression cycle modeling and the determination of the Py (yield pressure) parameter of the Heckel model. High Py values attributed to the brittle behavior, are indicative of product crispiness. Furthermore, Py parameter showed sensitivity to the plasticizing effect of water. This developed physical method was validated through sensory analysis and acoustic measurements which are both considered as reference methods for crispiness evaluation. The brittle/plastic behavior attributed to crispy/non crispy products respectively was confirmed through image analysis using X-ray microcomputed tomography. The latter made it possible to distinguish the brittle from the plastic behavior through the particle size distribution evolution. This work suggests that the Py value is a relevant indicator for the crispiness evaluation of granular products. This physical characterization is expected to contribute in food engineering as an alternative method for granular products crispiness in a simpler and a more objective way.

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour

The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes

Corn snacks are growing worldwide in food market. Puffing is an alternative processing technology to improve the characteristics of food products with the benefit of low oil. However, the puffing process of corn flakes is rarely studied in recent research. Thus, the objective of this study is to optimize the conditions of puffing with the raw material of corn grit and compare with extrusion, frying and baking process in the aspect of microstructure and sensory evaluation of corn flakes. The results showed that the optimized conditions of puffing flakes were 6 min of pretreated time, 226 °C of puffing temperature, 9 s of puffing time. And the experimental responses of crispy, hardness and browning index at the optimized conditions are 0.73±0.05 nm, 1317.52±23.14 g, 56.91±0.87, respectively. To compared with other traditional process that manufacture the corn flakes, the microstructure and sensory evaluation are applied. The microstructure of puffing method presented porous and spongy structure with numerous cavities in small sizes. For the sensory evaluation, the score of taste, texture, color and overall acceptability applied for puffing is the highest. In conclusion, the puffing would be a novel technology to manufacture tasty corn flakes in the snack food industry. Keywords: Corn flakes; Optimization; Puffing; Response surface methodology; Sensory attributes

Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight

Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It is very frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For the SSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey's test for post hoc contrasts to check for significant effects of reported SSS or DE for the three infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded that the SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.

Topic: Utilization of fruit peel for the development of functional fruit peel bar

Due to increased consumer interest in healthy products, this study aims to formulate fruit peel bar as health-promoting functional products and minimize environmental impacts through agricultural waste utilization. The bar was formulated by optimizing the ingredient through Response Surface Methodology (RSM) and Textural profile analysis (TPA). The three critical ingredients A = FPB (i.e., sweet-lime peel and apple peel blend in the ratio of 2:5), B = Jaggery and C = germinated pearl millet mixed with other ingredients like almonds (5 g), corn flakes (10 g), flax seeds (2.5 g), dates (2.5 g), peanuts (2.5 g) and guar gum (2.5 g) to make a balanced and wholesome bar. The ANOVA results (desirability test) revealed that the optimized ratio of critical independent parameters (A = 16.95 g, B = 88.45 g and C = 13.31 g) against the critical responses (energy= 395.34 kcal, protein = 11.81 g and overall acceptability = 8.30) was obtained in the formulated fruit peel bar with an excellent textural profile [hardness = 5483.83 (g force), cohesiveness=0.02 (dimension less), springiness = 2.07 (mm), chewiness = 284.45 (N/mm), gumminess =5483.83(N)]. Fruit peel products potentially increase the functionality and nutrition of such snack products, ultimately fulfilling the energy requirement and the prevalence of cravings among kids.

Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives

The main objective of this work was to study the effect of some operating parameters on quality of corn flakes ‎supported by some additives. Extruded snacks were prepared using different blends (A, B and C) of grits corn, flakes defatted soy bean and flakes oats [A (50:30:20), B (40:35:25) and C (30:40:30)] respectively, with different moisture contents depend on wet basis (12, 17, 22, 27 and 32 %) and two extruder die diameters (0.6 and 1.0 cm). The chemical compositions of the three blends were determined. It was found that blend C had the higher protein, fibers, fat, moisture content and ash. The results showed that the changing of die diameter and moisture content affected the physical properties of extrudates (expansion ratio, bulk density, hardness, water absorption capacity, water activity, color) for all different blends (A, B and C). Sensory evaluation was subjected (odor, texture, taste, color and overall acceptability), the overall acceptability was 9 for blend (C) with moisture content 22%.

Development of technology of snacks with different types of breading for fast food enterprises

The object of this study is snack technologies for various types of gluten-free breading for "Fast food" ERI format. It has been determined that snacks are gaining more and more demand in restaurants of the "Fast food" format. From the point of view of a balanced diet, snack products for fast food are rich in cholesterol with increased amounts of sugar, salt, and gluten protein. In the course of technological testing, components for dry breading were selected: rice flour, extruded oatmeal and corn flakes, sesame seeds. For the manufacture of snacks, the main raw material was chosen – shrimp meat, poultry, soft cheese "Brie". To give the snacks more refined and rich tastes, spices were used: turmeric and ground paprika. For the most part, the technologies are designed for freezing and subsequent heat treatment (deep-frying). According to this, the specificity of the development of two-layer breading was investigated, namely the development of the "Klyar" semi-finished product and dry breading. The composition of the "Klyar" semi-finished product includes cold-swollen starch "Cold Swell", which is able to quickly swell and form a colloidal suspension. Due to the functional properties of starch "Cold Swell", the cycle "freezing – heat treatment" took place without significant heat loss. With a starch content of 3.5 % in the breading composition, during their cutting, homogeneity of the main product and breading was observed. Carrying out technological testing, it was determined that the starch content is 3.5 %, the losses during heat treatment are up to 8.0 %, thereby confirming that the properties of starch do not only bind but also hold moisture. During the study of microbiological indicators, it was determined that frozen snacks are capable of withstanding long-term storage for up to 90 days at a temperature of 18...– 24 °C.