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Atchison, KS, United States

Miller R.A.,Kansas State University | Jeong J.,Kansas State University | Maningat C.C.,MGP Ingredients Inc.
Cereal Chemistry | Year: 2011

A phosphorylated cross-linked type 4 resistant wheat starch (RS4) containing 85.5% total dietary fiber (TDF) replaced 5-20% of the whole corn flour in an extruded ring-shaped ready-to-eat breakfast cereal formulation. TDF content of the dry ingredient blend increased by roughly 3.6% for every 5% of added RS4. TDF loss during extrusion processing increased as RS4 level increased; however, a high percentage (78-89%) of the TDF content was retained in the final product. Product density increased as level of RS4 increased, but no effect on the specific mechanical energy was observed. X-ray microtomography showed that RS4 addition did not affect internal air-cell wall thickness, air-cell size, or porosity. Moreover, addition of 5 or 10% RS4 did not affect expansion, physical appearance, initial crispness, or bowl life of the cereal rings. High levels of RS4 (15 and 20%) decreased cereal ring diameter but increased initial (dry) product crispness and extended bowl life. In general, RS4 addition level did not affect moisture content or moisture uptake of cereal rings during soaking in milk. Furthermore, moisture content and moisture uptake did not appear to influence the crispness of milk-soaked cereal rings. © 2011 AACC International, Inc.


McCord S.,MCG Bio Composites LLC | Parker M.,MGP Ingredients Inc.
Annual Technical Conference - ANTEC, Conference Proceedings | Year: 2012

With any new product or material development, there are certain methods and procedures that need be followed, i.e., the development of a formulation or a design of a product that include all the necessary data computations, the layout and details of the part or the formulations. There is also the need to conduct various tests in the laboratory and in the field to, i.e., ASTM testing methods to provide the necessary information for physical and mechanical properties needed by the processor and to prove that your work is accurate and safe to use. This paper is written to provide a roadmap to the commercializing of materials; in this case it is with biocomposites and biopolymers.


Trademark
Mgpi Processing Inc. and MGP Ingredients Inc. | Date: 2008-06-17

Protein for use as a food additive, protein for use as a food filler, textured vegetable protein for use as a meat extender and/or replacer.


Trademark
Mgpi Processing Inc. and MGP Ingredients Inc. | Date: 2006-05-09

Grain-based proteins, resins and polymers for use in the manufacture of edible pet chews and pet treats.


Trademark
Mgpi Processing Inc. and MGP Ingredients Inc. | Date: 2006-05-09

Textured plant proteins for use in the manufacture of pet food and edible pet chews and treats.

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