MOLECULAR-PROPERTIES OF CEREAL-BASED BREAKFAST FOODS

Molecular status of starch in ready-to-eat breakfast cereal foods and its relationship with cereal produkt functional properties such as water solubility index and water absorption index were studied. Gel chromatographic separation of cereal product polymers dispersed in DMSO gave three major fractions. Factions I and II reflected starch content, whereas Fraction III reflected the sugar content in the product formulation. Contents of Fraction I, II and III varied from 0.31 to 3.53mg, 0.06 to 2.82mg, and O to 4.63mg, respectively. Water absorption index increased while water solubility index decreased with increasing Fraction I or Fraction II contents. Conversely, water absorption index decreased whereas wafer solubility index increased with increasing Fraction III content. Iodine blue values showed that Fraction I and Fraction II mainly composed of amylopectin and amylose, respectively. lambda(max) values of Fraction I and II varied from 511 to 584nm, 490 to 661nm, respectively. Iodine binding capacity which was indicative of the amount of amylose present, varied from 0.37% (Kellogg's Corn Flakes) to 2.84% (Kellogg's Honey Smacks).