Cereal puffs may be tastier than flakes but a new research has revealed that
flakes are healthier than puffs.
The difference is in the cooking technique, the study suggests. In the
future, the findings may lead to healthier preparation methods for cold cereals
and other processed foods.
Francisco Morales, who led the research, told Discovery News that a chemical
process called the "Maillard reaction" affects both flavor and nutrition in
cereals: Usually induced by heat, sugars and amino acids interact to produce
odor and flavor molecules. It's what gives many foods their characteristic
toasty, golden brown qualities.
"In cereal products, the Maillard reaction is responsible for several
properties in the final product," including color, flavor and texture, explained
Morales, a scientist at the Institute del Frio in Madrid, Spain. "But it also
reduces bioavailability of nutrients and it can lead to the formation of
contaminants."
He and his colleagues studied 60 packaged cold cereals, measuring the amount
of a chemical produced during the Maillard reaction, called furosine. More
furosine means less nutritionally available protein.
The researchers found no significant differences among wheat, rice and
corn-based cereals. Flaked cereals, however, tended to have less furosine than
puffed varieties, reports Discovery News.
Lucy Yu, a professor of nutrition and food science at the University of
Maryland, and colleagues looked at the antioxidant properties of several spices
and flavorings. Cinnamon ranked first in antioxidant strength among the tested
flavorings.
Rong Tsao, one of Yu's research assistants, told Discovery News, "Our
findings could potentially be used for dietary supplement developers to help
determine what spices and herbs could be used in their products for improved
antioxidant properties." (ANI)