Cereal products: The application of texture analysis on the latest developments

What are the new ingredient and product ideas in cereal product research, development and production and how can a Texture Analyser be applied?

The food and cereal industry had been evolving rapidly with increasing consumer demand for healthier, sustainable, and more diverse products. Here are some of the newer ingredient and product ideas in cereal product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:

Alternative grains and seeds: This includes ancient grains such as quinoa, chia, teff, amaranth, and millet. They're prized for their nutrition and diverse textures.
Example: Nutritional, sensory, and storage evaluation of Indian flatbread supplemented with quinoa and pearl millet flour
Protein-enriched cereals: Incorporating plant-based proteins, like from legumes, soy, or peas, and even insect-based protein.
Example: Development and Optimisation of Process Variables of Protein enriched rice based RTE food products
Functional ingredients: Superfoods, probiotics, prebiotics, adaptogens, vitamins, and minerals. Ingredients such as turmeric, ginger, and various berries are also being added for health benefits.
Example: Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii
Sugar alternatives: With the increasing demand for reduced sugar products, alternatives such as stevia, monk fruit, and erythritol are being explored.
Example: Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar
Sustainability: Development of new cereal food products with reduced environmental impact, such using grains that would have been discarded but are instead reused, and utilising sustainable ingredients like seaweeds or algae.
Example: The impact of asparaginase on textural properties of wholegrain cereal biscuits enriched with sea buckthorn pomace
Allergen-free and free-from cereals: Gluten-free, nut-free, dairy-free options, etc. to cater to those with dietary restrictions or allergies.
Example: Utilization of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar
Customisable and personalised cereals: Brands offering customizable blends based on personal preferences or dietary needs.
Example: Faba bean fractions for 3D printing of protein-, starch-and fibre-rich foods
Texture innovation: Combining different grains, freeze-dried fruits, and other ingredients to create varied texture experiences in cereals.
Example: Can Citrus Fibre Improve the Quality of Gluten-Free Breads?

Using a Texture Analyser in cereal product development

A Texture Analyser is an instrument used to measure the physical properties of foods, which can include hardness, crunchiness, chewiness, stickiness, and more.

The application of the Texture Analyser in cereal product research and development encompasses several essential aspects. Firstly, during the introduction of new ingredients, comprehending their impact on the overall cereal texture is paramount. The Texture Analyser proves invaluable in quantifying these texture changes, aiding in informed decision-making.

In terms of shelf life studies, continuous texture analysis throughout the product's lifespan assists in identifying the onset of staleness or texture alterations, thus enabling formulation adjustments to prolong product viability.

Furthermore, manufacturers can utilise the Texture Analyser to optimise processing conditions associated with various methods like extrusion, baking, and puffing, ensuring the cereal product attains the intended texture. Quality control is upheld as the Texture Analyser becomes an indispensable tool in maintaining consistent texture across cereal batches, particularly in QC labs.

The interplay between consumer preference testing and objective texture analysis allows manufacturers to align their products more closely with consumer preferences, just as taste tests do. Additionally, competitor benchmarking is facilitated through texture analysis, offering insights into a product's market positioning and highlighting potential areas for texture enhancement. Overall, the combination of innovative ingredients and the technical capabilities of instruments like Texture Analysers ensures that the cereal industry continues to evolve and cater to the diverse needs of consumers.