Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 141

table 5.15 extruded Multigrain Chips with and without honey

amount of treatments (%)

Ingredient honey No Sugar Brown Sugar

Whole wheat lour 27 35 31

Rice lour 25 25 25

Corn lour 25 25 25

Wheat bran 7 7 7

oat lour 5 5 5

Salt 2 2 2

Honey 8 — —

Brown sugar — — 4

Source: LaGrange, V. and Sanders, S.W., Cereal Foods World , 33(10), 833-838, 1988.

inputs.Researchindings(LaGrangeandSanders1988)indicatethatacombinationofhighlevels
ofhoney(15%)andlowextrusionspeeds(280rpm)producedthemostdesirableresultsforlavor,
sweetness,crispytexture,andcolor(goldenappearance).Itwasalsofoundthathoneylevels(>10%)
improved the structural integrity of the extruded honey cereals. These data indicate that higher
honeylevelsincerealsincreasedthebulkdensityandradialexpansionofcerealsbutloweredthe
thicknessofpiecesandthenumberofbrokenpieces.Inaddition,thedecreaseinmechanicalenergy
input(lowerscrewspeeds)duringextrusionwasattributedtotheeffectofbrokenpiecesimparted
bythehoneyinhighhoneycereals.Thusextrusionconditionswereevidentlyeffectiveintheinal
productqualityasfollows:

• Thehigherhoney(10%)extrudedcerealswerepreferredbyconsumersandrankedasthebestin

overallacceptability.

• Nooff-lavorwasdetectedinthehigherhoneylevel(10%-15%).

Basedontheresultsaboveandotherstudies,thefollowingconclusionscanbemadeforextruded
honeycereals:

• Highhoneylevelsimpactperceivablehoneylavorsinextrudedhoneycereals.

• Higherextrusionscrewspeeds(>200rpm)tendtolowerhoneylavorintensity.

• The extrusion process allows a uniform dispersion of the hygroscopic honey components in the

cereal.

table 5.16 Base Formula of extruded honey Cereal products (on a Dry Basis)

Ingredient Quantity (%)

Whole-grain hard wheat lour 50.0

Straight grade hard wheat lour 29.5

Wheat starch 12.5

Honey/water (2:1) dilution 6.0

Salt 1.0

Sodium bicarbonate 0.8

Cinnamon 0.2

Total 100.0

Source: National Honey Board, Carbohydrates and the sweetness of honey, http://www
.honey.com/images/downloads/carb.pdf , 2011. USDA Agricultural Marketing
Service, United States Standards for Grades of Extracted Honey, May 23, USDA,
Washington, DC, 1985.