Physical and sensory characteristics of extruded corn/soy breakfast cereals

The food industry is currently interested in developing palatable mainstrea m products containing soy to capitalize on the growing interest in the pote ntial health benefits of soy in the diet Breakfast cereal is a prime candid ate. Extruded corn-based breakfast cereals containing soy protein isolate w ith wheat bran were mane. Products were twin-screw extruded with varying fe ed moisture contents (21, 23, and 25%) and added sugar levels (0, 5, and 10 %) in a 3x3 factorial experimental design. Extruder system responses (motor torque, die pressure and die temperature), extrudate physical properties ( color, diameter and specific volume), and 19 descriptive sensory attributes were measured. Substantial differences occurred with 5% added sugar at 25% feed moisture and 10% added sugar at all feed moistures. Increased sugar a nd feed moisture contents decreased sensory product expansion, but increase d texture properties. Ten percent added sugar and 25% feed moisture increas ed sensory corn flavor while decreasing soybean flavor.