Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk-cereal composites.

BACKGROUND: Dairy and cereal are frequently combined to create composites with enhanced nutritional benefits. Commercially-available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup.

RESULTS: Dried fermented milk-cereal composites (FMCC) with ~ 193 g kg-1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw) or barley (FMCCb), incubating the blend, drying and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R-FMCC). FMCCo had higher contents of starch and fat and lower levels of lactose, lactic acid, and amylose than FMCCb. R-FMCCo had higher viscosity during cooking at 95°C and cooling to 35°C, and higher values of yield stress (σ0 ), consistency index (K) and viscosity on shearing from 20 to 120 s-1 at 60°C than R-FMCCb. FMCCw had lower levels of fat and β-glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behaviour.

CONCLUSION: Differences in composition and consistency associated with cereal type are likely to impact on the nutritional value of the FMCC. This article is protected by copyright. All rights reserved.