Breakfast cereal ready-to-eat

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. 

The fat-soluble vitamins comprise vitamins A, D, E, and K, whose biological activities are attributed to a number of structurally related compounds known as vitamers. Also included are those carotenoids that are precursors of vitamin A. Recommended dietary allowances (RDAs) based on human epidemiological and experimental animal studies have been published in the United States for vitamins A, D, E, and K (1). Other countries and international bodies have compiled similar recommendations. In the United States and Canada, fluid milk is supplemented by law with vitamin D to a level of 400 international units per quart (10 /zg/0.95 L) to meet the RDA of 10 p%. Other commodities, such as margarine, milk products, ready-to-eat breakfast cereals, and dietetic foods, are commonly supplemented with vitamins A, D, and E. Except for infant formulas, vitamin K is not added to foods. The addition of vitamins to a particular processed food is intended to provide a specific proportion of the RDA. 

Fig. 10 HPLC chromatograms of supercritical fluid extracts of (A) an unfortified wheat sample and (B) a vitamin A-fortified bran-based ready-to-eat breakfast cereal. Column, 5-/rm Altex C8 (octyl) (150 X 4.6-mm ID) mobile phase, acetonitrile/2-propanol/aqueous 25 mM sodium perchlorate (45 45 10), 2.0 ml/min amperometric detection (oxidative mode), glassy carbon electrode, +1.2 V, vs saturated calomel electrode. Peak (1) retinyl palmitate. (Reprinted from Ref. 90, Copyright 1997, with the kind permission of Elsevier Science-NL, Sara Burgerhartstraat 25, 1055 KV Amsterdam, The Netherlands.)...

Ready-to-eat breakfast cereals Pine or spruce-like odor Heydanek (1977)... 

Brighenti, F., Casiraghi, M.C., Canzi, E., and Ferrari, A., Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers, Em J. Clin. Nutr., 726-733, 1999. 

Extruders are in common use for the processing of polymers, as in the spinning of synthetic fibers. They are also used for the extrusion cooking of foods, such as ready-to-eat breakfast cereals. They are not part of the standard equipment of the usual chemical laboratory, yet they offer considerable promise for running reactions without solvent on a continuous basis. 

Camire, M.E. Zhao, J. Dougherty, M.P. Bushway, R.J. In vitro binding of benzo[a]pyrene by ready-to-eat breakfast cereals. Cereal Foods World 1995c, 40, 447-450. 

The types of cereal food products included in this chapter are processed, packaged cereal products and certain bulk products available to consumers from retail sources, for example, granolas, ready-to-eat breakfast cereals, crackers, flours, pastas, bran, chips, snack bars, cookies, and some minimally processed, packaged whole grains (e.g., popcorn and rice). The processed products considered to be cereal foods are generally made up of wheat, maize (corn), oats, rice, rye, and millet however, cereal products also include buckwheat, amaranth, and quinoa, which are handled as cereals by the food industry. 

Infant Cereals. These items have a bland taste because they are not toasted or flavored like the ready-to-eat breakfast cereals. However, they are easy to prepare by mixing with infant formula or milk and they generally cost less per serving than the other pre-cooked cereals. 

In a study reported in 1979, the U.S. Department of Agriculture revealed that only 3 out of 62 ready-to- eat breakfast cereals contained less than 1 % sugar, and that two of the cereals tested contained more than 50% sugar. The USDA analyses, which examined sugars from five different sources, showed that manufacturers used far more table sugar than any other kind. 

Breakfast cereals—Most of the impetus for the development of ready-to-eat breakfast cereal came from certain members of the Seventh-Day Adventist Church who founded the Western Health Reform Institute at Battle Creek, Michigan in 1855. They sought a meatless substitute for the traditional American breakfast of meat (usually bacon or ham) and eggs. It is noteworthy that the Kellogg brothers, who later founded the cereal company that bears their name, invented a granola-type of ready-to-eat breakfast while they were on... 

Snacks—Many processes have been invented for turning grains into Such tempting snacks as biscuits, cakes, cookies, corn chips, crackers, popcorn, pretzels, and similar items. These tidbits usually supply some of the daily nutrient requirements, except that they are often overloaded with fat, salt, and/or sugar. Therefore, some of the unsugared, ready-to-eat breakfast cereals might make mote nutritious snacks, particularly when they are taken with milk. 

Convenience foods— These are partially or fully prepared items that have been combined, processed, and/or cooked by the manufacturer and/or the distributor so that only minimal amounts of preparation time are required in the home. Some of the old standbys in this category are baby foods in jars, baking mixes, canned fruits and vegetables, and ready-to-eat breakfast cereals. 

Flax seed—These nutlike seeds are tasty additions to grain products. Like bran, flax seed is an effective laxative. In addition to being available as seeds, flax seeds are an ingredient of certain ready-to-eat breakfast cereals. 

Today, whole flax seed is sold in many health food stores and certain high-fiber, ready-to-eat breakfast cereals contain whole flax seed. The whole seed contains 24% crude protein, 38% oil, and 6% fiber. The availability of carbohydrates and/ or energy is uncertain, as no studies have been made on this subject. More nutritional information is given in Food Composition Table F-21. 

Cam Ingredient of ready-to-eat breakfast cereals, snack foods, baking mixes Ibiscuiis, rtiuffins, and pancakesi and a meat extender. Replacement for wheat Am m hypoallergenic and hM-ghiten products. 

Le Corre, A.S. 2006. Ready to eat breakfast cereal manufacturing Use of twin screw extrusion technology to produce multiple products. Cereal Foods WoWrf 51(6) 302-305. 

Pringle, F.E., Monhahan, E.J., and Caldwell, E.F. 2000. Packaging of ready to eat breakfast cereals. Cereal Foods WoWrf 45(6) 255-260. 

Valentes, K.J., Levine, L., and Clark, J.P. 1991. Ready to eat breakfast cereals. Chapter 6 in Food Processing Operations and Scale Up. Marcel Dekker, New York. 

Other soluble fiber-containing products have been shown to lower blood cholesterol. Recent extensive studies on psyllium (Plantago ovata) presented both as a pharmaceutical preparation and as a food product (a ready to eat breakfast cereal) have shown blood cholesterol-lowering properties where the dose-effect relationship is such that a useful additional therapeutically meaningful lipid-lowering effect can be achieved by prescribing a daily portion of psyllium-fortified breakfast cereal. Products of this type are now marketed in the US and Australia, and the US FDA has now allowed a food specific health claim for psyllium. 

The few sources of vitamin D consumed in the diets of North Americans are fortified milks, fortified ready-to-eat breakfast cereals, and fish. For infants and young children who develop rickets, it has been established that they consume little milk and fish, but some cereals. No supplements containing calcium and vitamin D are ingested. For adults and the elderly, similar low consumption patterns of vitamin D-rich foods exist. Therefore, evidence strongly supports low intake of vitamin D as a major determinant of rickets and osteomalacia. 

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