cereal blends
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2019 ◽  
Vol 7 (11) ◽  
pp. 3681-3691
Author(s):  
Ashwini V. Shevade ◽  
Yvonne C. O'Callaghan ◽  
Nora M. O'Brien ◽  
Thomas P. O'Connor ◽  
Timothy P. Guinee

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 388
Author(s):  
Ashwini Shevade ◽  
Yvonne O’Callaghan ◽  
Nora O’Brien ◽  
Tom O’Connor ◽  
Timothy Guinee

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.


1975 ◽  
Vol 8 (4) ◽  
pp. 170-174 ◽  
Author(s):  
G. Sarwar ◽  
F.W. Sosulski ◽  
N.W. Holt

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