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Economics

California Polytechnic State University, San Luis Obispo

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High Moisture Extrusion Of Oatmeal, Brandon F. Coleman Jun 2015

High Moisture Extrusion Of Oatmeal, Brandon F. Coleman

Master's Theses and Project Reports

Oats are considered to be a highly nutritious breakfast food available to consumers. Heightened consumer interest in functional food products and advances in human nutrition have led to increased levels of interest in the development of new oat based products (Webster and Wood 2011). Developments in technology have led to manufacturing of instant oatmeal, making the product more convenient to consumers. Low moisture extrusion processing is one of the most widely used methods to produce ready to eat breakfast cereals; however, there has been little research carried out to determine if high moisture extrusion methods would be viable. This study ...