Pilot scale extrusion and bakery research and development support with nutritional, in vitro digestibility and glycemic profile analysis of ready to eat foods

OVERVIEW The Cereal Quality Lab (CQL) at the department of Food Science and Technology, Texas A&M University, has the capacity for pilot scale milling, bakery and extrusion set up as well as analytical capacities for grains, ingredients, and ready-to-eat (RTE) foods for functional, nutritional and shelf stability characteristics. We focus on cereals- and grains-based intermediate and finished products for improved nutrition and health outcomes. Our research projects are looking at the effects of resistant starch and non-starch dietary fibers on the glycemic load of carbohydrate and sugar rich RTE food products.

COLLABORATION OPPORTUNITIES We are open to collaborations for academic as well as industry research and development as per the Texas A&M University's Terms and Conditions for such activities. We are open to contracts, sponsored research projects, and other settings through negotiations.

RESEARCH AND DEVELOPMENR CAPACITIES Research We have expertise and experience in analyzing starch digestibility profiles and classifications (rapidly digestible starch (RDS); slowly digestible starch (SDS), and resistant starch (RS)). We also have a novel rapid in vitro glycemic load determination protocol for foods with increased resistant starch or other non-starch dietary fibers. We have UV-vis spectroscopic and chromatographic capacity to analyze specific components in foods, including natural antioxidants and pigments. We also have texture profile analyzer for characterizing different RTE foods. We have colorimeters for the color profiles and changes in ready to eat solid food samples. We also have both oven and near infrared (NIR) scanning type moisture determination set up based on AACC methods. We can help with setting up experiments, process qualitative data and summarize implications and potential applications or adjustments.

Development We have rapid visco analyzer (RVA) for starchy ingredient characterization following the typical cooking and cooling cycle. We have pilot scale baking facilities for bread, pizza, tortilla, cooks, and pastries. We have a pilot scale extrusion plant for snack production, plant protein processing (texturized vegetable proteins, TVP and high moisture meat analogue, HMMA type products. We can help with formulation, mixing and product quality testing for any category with professional data processing and summarizing support.

WHEAT AND FLOUR QUALITY We have wheat grain quality (moisture, protein) analysis and test milling setups for experimental extraction rate test and pilot scale processing. We have a solvent retention capacity test for hard wheat flour samples to determine its bread baking quality that correlates with bread loaf volume. We also use rheological techniques to assess the strength and stability of flour gluten. We also have test-baking capabilities for bread, tortilla, and other categories of baked goods.