Study On The Application Of Palm Oil In Instant Cereals

This study mainly discusses the application of palm oil in instant Cereals,and develops the instant cereals with palm oil;studies the raw material composition,formula optimization,processing technology and parameter optimization of the instant cereals with palm oil,as well as the comparative analysis of the composition,physical and chemical properties and sensory quality between the instant cereals with palm oil and those sold on the market(Western wheat and Quaker).The main results are as follows:1.The optimum formula of palm oil instant cereal is: the melting point of palm oil is 42 ?,the mass fraction is 5.7%,the mass fraction of oatmeal is 57.1%,the mass fraction of rice flour is 14.2%,the mass fraction of wheat flour is 9.6%,and the mass fraction of maltose syrup(DE 50)is 13.4%.2.The optimal technology and parameters of palm oil instant cereals are as follows: the amount of water added during mixing is 106% of the total mass of raw materials,the drying temperature of drum is 140 ?,the drying pressure is 0.39 MPa,and the thickness of cereals is 0.4 mm.3.The properties of Western cereals and Quaker cereals were compared with that of palm oil cereals.The results showed that the carbohydrate content of 3 cereals was close,the moisture content of Western cereals was slightly higher than that of Quaker cereals and palm oil cereals,the fat content of palm oil cereals was higher than that of Western cereals and Quaker Cereals,and the protein content of Quaker cereals was lower than that of Western cereals and Quaker cereals.In addition,the a*value,b* value and water swelling ratio of palm oil cereals were lower than those of Western and Quaker cereals,and the L* value,high temperature water absorption ratio and soluble solids of soup were higher.