The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Wednesday, January 06, 2021

Ready to eat breakfast cereal mixes

Breakfast cereals are processed grains, convenient for human consumption, typically ready-to-eat, and to be eaten as a main course in the morning. They are relatively shelf-stable, lightweight, and convenient to ship and store. They are made primarily from corn, wheat, oats, or rice usually with added flavor and fortifying ingredients.

Market-driven factors and breakfast food cultures have both contributed to promote three generic ready-to-eat breakfast cereals which are found on supermarket shelves nowadays.
*Flaked cereals
*Puffed cereals
*Cereal mixes

Ready-to-eat cereals are produced by a variation of several technological operations such as cooking, shape forming, finish drying, sweetening, flavoring, enrichment with vitamins and minerals.

Ready to eat cereal mixes are cereals combined with other grain, legumes, seeds or dried fruits. Granola cereal mixes are an example of ready to eat cereal mixes. Ready to eat cereal mixes may contain a mixture of wheat, rice or corn or all of these.

Granola is highly nutritious product categorized as snack food and can be prepared using diversified ingredients. Some of these ingredients may include: cereal grains, rolled or flaked oat and barley, cereal grain germ part, honey, nuts, raisins and some other ingredients.

Breakfast cereal mix is recommended to be served as 40 g of the mix with 150 ml of warm milk to provide high sensory appeal.
Ready to eat breakfast cereal mixes


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