Cereals processing technology

104 Cereals processing technology
satisfactory product. Rice cereal may become rancid if packaged in a
hermetically-sealed container. The package material most suitable for such
product is one that allows transmission of both moisture vapor and gas. Most
precooked infant cereals are packaged in paperboard cartons. A bleached manila
liner on the interior of the carton is very commonly used. The carton is wrapped
with a glue-mounted, printed paper label. The tight wrap offers sifting and insect
protection to the package.
5.10.2 Extrusion-cooked baby food
Extrusion cooking is a new method for preparing baby foods. The type of
extruders used, the particle size of the rice flour, the moisture content of the ricewater
mixture, and the extrusion conditions are some of the important factors
influencing the properties of extruded rice baby foods.
5.10.3 Formulated baby foods
Rice cereal products are customarily used in the preparation of formulated baby
foods. Not only is rice a food ingredient, but its use in baby foods has a
significant role in the consistency of the product. The variety of rice used in
these products is important to the physical properties of the final product. Longgrain
rice, because of its higher amylose content, causes the product to thicken
during storage caused by starch retrogradation and eventually to produce a very
rigid gel and water separation. Glutinous-rice flour is a good stabilizer for
canned and frozen food products. The stability is achieved as a result of a
reduction of amylose/amylopectin rationing the product.
There is a grade of baby food designed for more advanced babies called
junior grade. ‘Junior’ baby foods have a coarser texture. To produce the junior
grade baby foods, granulated rice is incorporated into the formulation for many
junior vegetable and meat items. In the formulation of junior baby foods, care
must be taken to avoid thin consistency after cooking, or particles can settle out
to form a mat in the bottom of the jar. To ensure uniform distribution of the
junior-sized particles, modified waxy-maize starch is frequently incorporated
into the product.
5.11 Puffed rice cake
Puffed rice cakes are gaining popularity. They are a disk-shaped puffed product,
low in calories (35–40 kcal per cake). Other minor ingredients, such as sesame
seed, millet, and salt, may be used in making the product. The procedures for
making puffed rice cake are as follows: Water is added to the medium-grain
brown rice to adjust its moisture content to 14–18%. The added water and brown
rice are mixed and tempered in a liquid-solids blender and tumbled for a selected
time (1–3 h) at room temperature. The moistened rice is then introduced to a rice