Rheology and sensory analysis of hot cereals

The vane method was used to determine the rheological behavior of hot cereals. Five cereals were evaluated: Nabisco 2 ½ Minute Cream of Wheat (COW), Nabisco Instant Original Cream of Wheat (ICOW), Malt-o-Meal Co. Malt-o-Meal (MOM), Quaker Oats Co. Quick One Minute Quaker Oats (1 MIN), and Quaker Oats Co. Instant Regular Oatmeal (IOAT). The apparent yield stress of the prepared cereals was calculated using the vane method from raw data collected with a low speed rotational viscometer. The effects of time (3 to 20 minutes) and cooling on the apparent yield stress were observed. As time (hydration time) increased and temperature decreased, the apparent yield stress of each cereal increased. A descriptive analysis panel was used to generate scores relating to four sensory parameters: thickness (stirrability), stickiness to spoon, stickiness to self, and viscosity. The sensory scores were compared to the apparent yield stress values.{09}Through regression analysis, it was determined that there is no correlation between any of the sensory parameters and the instrumentally obtained apparent yield stress values for any of the cereals, at any of the hold times studied. The apparent yield stress method is, however, an effective technique for evaluating and comparing the rheology of hot cereals.