186 Comparisons of commercial and soy- and corn-fiber-enriched, extruded corn flakes. I. Textural and pasting properties.

S. K. BUCHER (1), E. I. Yaseen (1), J. L. Brent, Jr. (1), C. F. Klopfenstein (1), and C. S. Setser (2). (1) Dept. of Grain Science and Industry and (2) Dept. of Foods and Nutrition, Kansas State University, Manhattan, KS 66506.

Final product attributes are the outcome of ingredient composition and processing conditions. In this study, the addition of soy- or corn-fiber and different processing treatments were tested in extruded corn flakes formulations. Corn flakes were analyzed for pasting characteristics and texture. Both as-is and bowl- life (3 min milk-immersion) texture were evaluated using a TA.XT2 texture analyser equipped with a Kramer shear cell. For comparison, five commercially available corn flakes were tested also. Different fiber sources, as well as different pre-treatments produced distinct viscosity profiles. Corn-fiber products presented lower viscosity profiles than soy-fiber ones. Corn-fiber-enriched flakes (as-is) presented higher maximum force texture values than three commercial brands of corn flakes. All soy-fiber-enriched flakes (as-is) had similar maximum force texture values as four of the commercial brands. When evaluated in the as-is state, all but one fiber-enriched sample produced fewer fracture peaks than commercial samples. After three minutes in milk, maximum force texture values were reduced when compared to the as-is state for all but two commercial samples.