Flavor Stability

Breakfast cereals can develop off-flavors during storage. Unsaturated fatty acids and other compounds containing unsaturated linkages, such as vitamins, may undergo autooxidation, resulting in oxidative rancidity. Other reactions that can cause off-flavors are fat hydrolysis and reversion (8,20). Susceptibility to oxidation depends on the type of cereal grain used. Breakfast cereals made from oats are more susceptible to oxidative rancidity because oats contain higher levels of oil, about 7%. Other breakfast cereals, such as those made from rice, wheat, and corn, contain much less oil and thus are more stable in storage.

Antioxidants are used to retard autooxidation in breakfast cereals. Butylated hydroxyanisole (BHA) and butyl-ated hydroxytoluene (BHT) are the most common phenolic antioxidants used. Federal regulations allow BHT and BHA to be added directly to breakfast cereals up to 50 ppm. The more common practice is to add antioxidants in the wax liner of the cereal box. These phenolic antioxidants, volatile at room temperature, diffuse from the liner to the product, thus providing protection from oxidation (21).

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

Get My Free Ebook

Post a comment