Breakfast cereal

The marketplace at the end of the century was considerably more populated, with ranges from Doves Farm, Whole Earth, Nature s Path, Jordans (see Fig. 9.2) and Alara. Cereals for babies came from Familia, Hipp and Baby Organix. Doves Farm, with its Noughts and Crosses , is currently the only manufacturer with a flaked cereal range specifically aimed at children. Oats (especially from market leaders Momflake), muesli and crunchy cereal, fruit and nut mixtures are widely available, with private label options now appearing. 

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The following data were obtained in a preliminary determination of the amount of inorganic ash in a breakfast cereal. 

In Example 7.6 we found that an analysis for the inorganic ash content of a breakfast cereal required a sample of 1.5 g to establish a relative standard deviation for sampling of 2.0%. How many samples are needed to obtain a relative sampling error of no more than 0.80% at the 95% conhdence level ... 

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

Dietary fibers are used in several food categories, including breakfast cereals, pasta, snack foods, and baked goods, as well as some pharmaceutical categories such as enteral nutritionals, bulk laxatives, and diet beverage mixes (31). The common dietary fiber additives and their sources are given (32). 

Cereal Products. Breakfast cereals are susceptible to moisture absorption and require good water-vapor- and fat-barrier packagiag that retains dehcate flavors. Breakfast cereals are packaged in polyolefin coextmsion films in the form of pouches or bags within paperboard carton outer sheUs. 

Insert injection mol ding is used to manufacture snap closures for yogurt and ice cream cups and tubs and for breakfast cereal cans. In insert injection mol ding, a die-cut printed paperboard or other flat material is placed in the mold. The plastic is extmded around the insert to form a precision skeletal stmcture. 

Used in baked goods (breads, cakes, cookies, crackers, doughnuts), pasta products, emulsified and coarsely ground meat products, meat analogues, breakfast cereals, dietary foods, infant foods, confections, milk replacers, and pet foods. 

The bulk of the industrial supply of the calcium salt of (R)-pantothenic acid is used in food and feed enrichment. Food enrichment includes breakfast cereals, beverages, dietetic, and baby foods. Animal feed is fortified with calcium-(R)-pantothenate which functions as a growth factor. 

The primary uses of pyridoxine hydrochloride are in multivitamin supplement tablets and for fortification of human food and animal feed, especially for poultry and pigs. Most breakfast cereals and infant formulas in the United States are supplemented. Lesser amounts are used therapeutically to correct deficiencies or to treat specific disorders. Pyridoxine hydrochloride has been used experimentally to treat a variety of conditions with varying degrees of effectiveness (4,23). Pyridoxine hydrochloride is readily incorporated into premixes and foods. 

Self-Test A.1B Express the mass in ounces of a 250.-g package of breakfast cereal. 

The ABC cereal company is developing a new type of breakfast cereal to compete with a rival product that they call Brand X. You are asked to compare the energy content of the two cereals to see if the new ABC product is lower in calories so you burn 1.00-g samples of the cereals in oxygen in a calorimeter with a heat capacity of 600. J-(°C). When the Brand X cereal sample burned, the temperature rose from 300.2 K to 309.0 K. When the ABC cereal sample burned, the temperature rose from 299.0 K to 307.5 K. (a) What is the heat output of each sample (b) One serving of each cereal is 30.0 g. How would you label the packages of the two cereals to indicate the fuel value per 30.0-g serving in joules in nutritional Calories (kilocalories) ... 

GMP) quantum satis) confectionery, extruded breakfast cereals most widely used caramel color... 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

Pendlington aw, Meuree-Vanlaethem N, Brookes A (i<)g6) The Method Specific Certification of the Mass Fraction of Dietary Fibre in Lyophilised Haricot Beans, Carrot, Apple, Full Fat Soya Flour and Bran Breakfast Cereal Reference Materials CRMs 514, 515, 516, 317 and 518. European Commission Report EUR 17451 EN, Luxembourg. 

The quantity, quality and purity of the template DNA are important factors in successful PGR amplification. The PGR is an extremely sensitive method capable of detecting trace amounts of DNA in a crop or food sample, so PGR amplification is possible even if a very small quantity of DNA is isolated from the sample. DNA quality can be compromised in highly processed foods such as pastries, breakfast cereals, ready-to-eat meals or food additives owing to the DNA-degrading action of some manufacturing processes. DNA purity is a concern when substances that inhibit the PGR are present in the sample. For example, cocoa-containing foodstuffs contain high levels of plant secondary metabolites, which can lead to irreversible inhibition of the PGR. It is important that these substances are removed prior to PGR amplification. Extraction and purification protocols must be optimized for each type of sample. 

Often the need or desire can be satisfied by a substance that is presently on the market, but it is projected that a new product will either do a betteijob, cost less, or require less time and effort. The toothpastes produced before 1960 did a respectable job of cleaning teeth, but the addition of fluoride made them better cavity preventa-tives, and those toothpastes that added fluorides became the best sellers. Orange juice could be shipped in its natural form to northern markets, but frozen concentrated orange juice occupies one-fourth the volume and costs less to the consumer. TV dinners and ready-to-eat breakfast cereals cost more than the same foods in their natural state, but they reduce the time spent in the kitchen. All of these items resulted from research followed by design. 

Bread, pastries, biscuits, cereal snacks and breakfast cereals 500 50... 

Maize snacks and maize-based breakfast cereals - -... 

Products where this is the sole expansion system are extruded products. This sort of cooking is used for the production of breakfast cereals, savoury snacks and some crisp breads. Of these, only the crisp breads are really within the scope of this book. 

FIG. 17 Water activity (or relative vapor pressure) and moisture content (%, wb) values plotted for a variety of food materials ( as is ), resulting in a composite (or universal) food isotherm. Potato chip and nonfat dry milk (NFDM) data are from van den Berg (1986). All other data are from the author s laboratory (at 20 or 25 1 °C). Water activity and moisture content values for the breakfast cereal and fruit and vegetable categories had the largest ranges (expressed here as standard deviation) 0.311 0.073 aw and 2.94 1.55% me (wb) and 0.995 0.004 aw and 89.8 3.90% me (wb), respectively. The curve is to guide the eye—it is not a fitted line. 

Taco Bell and other food companies recalled 300 products (150 brands of corn chips, taco shells, corn dogs, corn bread, breakfast cereals and polenta), but decided to continue selling taco shells obtained from the same supplier. 

The only full-fat oilseed flour with significant domestic sales is soy. It has been used in bakery products, breakfast cereals, canned baby foods, canned infant formulas for lactose-intolerant babies, and adult dietary beverages (24). 

Soy flours and concentrates are used in compounded breakfast cereals, primarily for improving total protein content and PER. In the absence of dry nonfat milk solids, glucose is often included in bakery products formulations to impart a toasted brown color. Most... 

E 420, E 421, E 953, E 965, E 966 and E 967 are polyhydric alcohols and they are allowed to quantum satis in certain foods that are energy-reduced or with no added sugar, including certain dessert products, breakfast cereals, edible ices, jams and marmalades, certain confectionery products, line bakery wares and sandwich spreads in chewing gum with no added sugar and in sauces, mustard, products for particular nutritional uses and solid supplements/dietary integrators. 

Vitamins occur naturally in many foods and raw materials. However the natural contents are often supplemented in many food products to ensure an adequate intake, for example in infant formulae, breakfast cereals and clinical nutrition products. Vitamins are usually added as nutrients and thus not covered in this chapter but may also be added as food colours (riboflavin, carotenes). The reader should refer to the following references for recent developments in... 

The common practice of adding iron to breakfast cereals or to vitamin supplements exemplifies the first. Here the first requirements are cosmetic, that the iron-containing compound added should not cause discoloration or adversely affect flavor. It is also an advantage for the added iron-containing compound to be sparingly water-soluble, but for the iron to be reasonably bioavailable and not be incompatible with other constituents (335). There is a great deal of inorganic and physical chemistry involved in these matters, most of which is buried in the technical and patent literature. 

Plastic materials are the main components of food packages used for dairy products, baked goods, breads, beverages, breakfast cereals, confectionery, pasta, and other miscellaneous food products (Table 14.1). 

Carbohydrates may also bring to mind one of the most widely consumed compounds in the world sucrose, simple table sugar. Personally, I add it to my morning breakfast cereal, usually either raisin bran or shredded wheat, along with fresh fruit. Of course, you can buy the sugar built-in, usually in quite high amounts, in any number of sweetened breakfast cereals. These seem to be particularly directed... 

Murthy, K.V., Srinivasa Rao, RN. and Ramesh, T., Continuous vibro fluid bed roaster for breakfast cereals, Indian Food Industry, 14 (1995) 35-38. 

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