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Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references.

Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to eat breakfast cereals and snacks. The effect of extrusion on the phenolic compounds and on in vitro starch digestibility of sorghum based cereals and snacks were observed. Gluten free and gluten containing breakfast cereal and snacks were developed with different physical, chemical and sensory characteristic. By increasing the sorghum and bran level in the formulations, the bulk density of extrudates was increased while expansion ratio was decreased. Bowl life of extrudates was increased up to 18 min. when 60% whole ground white sorghum was used with additional 10% high tannin sorghum bran. Water soluble index was significantly higher for the extrudates without additional bran and decreased as bran was added. A positive correlation between water soluble index and expansion ratio (R^2=0.89) indicated that the more expansion ratio provided a large surface area for water to interact with starch and other soluble components. The retention of total phenols in these extrudates varied from 13-41% and it was found that extrudates with additional high tannin sorghum bran had more total phenols than extrudates without it. Sorghum extrudates showed a significant reduction in antioxidant activity varied from 21-83%. Similarly, the effect of extrusion on condensed tannins was detrimental, and their retention was ranged from 12-28%. The smaller particle size of ground sorghum increased the surface area of contact between composite flour components and extruder barrel which promoted interactions during extrusion, lowering condensed tannins and antioxidant activity. All sorghum based extrudates had significantly (P<0.05) lower starch digestibility than that of corn flour extrudates. All types of sorghum had non-significant difference in starch digestibility from 0.5-2hrs. After 16 hrs., high tannin sorghum extrudates had the lowest starch digestibility (79%), which was significantly different from other sorghum types. There was a negative correlation between the rapid digestible starch and tannin contents (R^2=0.62). Breakfast cereals made from different types of sorghum and bran levels were statistically equally rated in taste and overall acceptability.

The main goal of this diploma thesis is to make a complex analysis of breakfast cereals market in the Czech Republic in retail. The goal is accomplished by using combination of retail audit data and primary data from own research in retail. Theoretical part provides information about retail market and helps with understanding of its significant area and research methods. Research part starts with evaluation of the situation on the Czech retail market. Then the analysis is focused on breakfast cereals market where it starts on the macro level with analysing main specifics of the market such as its evolution in last years, its seasonality, evaluating the main segments, competitors and private labels. Then the analysis is aimed at the most important attributes of the market.

Os cereais matinais são produtos extrusados de alto teor de proteína, carboidratos e fibras, que são consumidos com leite. A modelagem matemática é essencial para predizer e simular o comportamento dos materiais submetidos à hidratação, com o intuito de descobrir as melhores condições de temperatura e de tempo de hidratação do processo. Esse trabalho teve como objetivo modelar e otimizar o processo de hidratação de cereal matinal com leite, visando encontrar as variáveis ideais de tempo e temperatura de hidratação, bem como a proporção de leite e cereal para obtenção de um produto pronto para o consumo, além de utilizar dois modelos matemáticos e rede neural artificial para simular a cinética de absorção de leite. A hidratação foi conduzida em 3 proporções de cereal/leite e 3 temperaturas de imersão durante duas horas, com cereal de milho (sem açúcar) e leite UHT integral. Os tratamentos utilizados na hidratação (proporção, temperatura e tempo) causaram efeito significativo (p < 0.05) em todas as propriedades físico-químicas do cereal matinal hidratado com leite. Dos modelos matemáticos, o modelo de Peleg foi o que melhor descreveu a cinética de absorção de leite no cereal nas temperaturas e proporções investigadas, e obteve bons ajustes aos dados experimentais. A aplicação da rede neural artificial representou de forma satisfatória a cinética de absorção do leite. / Breakfast cereals are extruded products with a high content of protein, carbohydrates and fibers, which are consumed with milk. The mathematical modeling is essential to predict and simulate the behavior of the materials submitted to hydration, in order to discover the best conditions of temperature and hydration time in the process. The objective of this work was to model and optimize the process of breakfast cereal hydration with milk, aiming to find the ideal variables of time and temperature of hydration, as well as the proportion of milk and cereal to obtain a product ready for consumption, besides using two mathematical models and Artificial Neural Network to simulate the kinetics of milk absorption. Hydration was conducted in 3 cereal/milk proportions and 3 immersion temperatures for two hours, with corn cereal (without sugar) and integral UHT milk. The treatments used in hydration (proportion, temperature and time) had a significant effect (p <0.05) on all physical-chemical properties of breakfast cereal hydrated with milk. About mathematical models, the Peleg’s model best described the kinetics of milk absorption in the cereal at the temperatures and proportions investigated, and obtained good adjustments to the experimental data. The application of Artificial Neural Network satisfactorily represented the kinetics of milk absorption.

La thèse propose de retracer l’histoire de l’utilisation et de l’encadrement des informations relatives à la qualité nutritionnelle des produits alimentaires circulant sur les marchés. Elle s’inscrit ainsi dans le cadre de la sociologie économique en s’intéressant plus particulièrement et dans une perspective historique à l’émergence de dispositifs visant à « équiper » le choix nutritionnel des consommateurs. Parmi ces dispositifs, l’étiquetage nutritionnel et les allégations nutritionnelles et de santé, correspondant, pour le premier, à la manifestation scripturale et réglementaire de la qualité nutritionnelle des produits agroalimentaires et, pour les secondes, à son utilisation marketing, sont au cœur de l’étude. Après avoir retracé les débuts de l’utilisation marketing de la dimension santé des aliments, à travers l’exemple des campagnes publicitaires de la fin du dix-neuvième siècle de la marque américaine d’avoine pour le petit déjeuner Quaker Oats, la thèse se concentre sur l’évolution des règlements encadrant à la fois étiquetage et marketing nutritionnels. Elle prend ainsi comme point de départ l’Amérique des années quarante pour arriver finalement à la situation européenne actuelle et opère donc un déplacement à la fois chronologique et géographique entre l’Amérique et l’Europe, en passant par l’Angleterre. Ce déplacement permet de mesurer les difficultés propres à la mesure nutritionnelle des aliments, à son expression et à sa mobilisation dans le cadre de stratégies aussi bien privées que publiques qui visent à orienter, persuader et équiper les individus dans leurs choix de vie et de consommation. L’étude montre en outre qu’au niveau européen, les notions de santé et de bonne alimentation, au-delà des avancées et controverses scientifiques en la matière, ont aussi des déclinaisons différentes selon les pays et les secteurs d’activités. Ainsi, en matière de réglementation des informations nutritionnelles marchandes, les pays du Nord tels que le Royaume-Uni ou les pays Nordiques ont depuis une vingtaine d’années au moins, intégré cette réglementation dans le cadre de politiques de santé publique plus globales, contrairement aux pays du Sud comme la France ou l’Italie. Ces différences se retrouvent ainsi au niveau européen, comme en témoigne le règlement européen n°1169/2011, voté en 2011. Ce règlement, bien qu’ayant rendu l’étiquetage nutritionnel obligatoire, est marqué par des incohérences et des faiblesses qui reflètent bien les difficultés propres à la « capture » des caractéristiques nutritionnelles des produits et à leur « mise en boîte ». / The question of the display of nutritional information on food products has been largely dealt with from an Anglo-Saxon perspective, especially in the United States; this study aims to examine the problem from a European perspective. Drawing upon the theoretical framework of economic sociology, this dissertation focuses on the social and historical factors surrounding the emergence of apparatus that aim to « equip » consumers’ nutritional choices. Among these devices, nutritional labeling and health and nutrition claims are central to the study. The former is the scriptural and regulatory description of nutritional quality and the latter, the expression of this quality in a marketing context. After an in depth consideration of early examples of the use of nutrition based rhetoric in marketing through the example of the Quaker Oats brand's advertising campaigns of the late nineteenth century, the dissertation studies the evolution of the rules and regulations on labeling and nutritional marketing. Mapping this historical trajectory means drawing a line from the United States in the 40s to the current situation in the European Union. This analysis thus operates a chronological and geographical movement from America to Europe via the United Kingdom. This movement sheds light on the specific difficulties attached to the nutritional measuring of food products, to its expression and to its use in private and public strategies aimed at guiding, persuading and equipping individuals faced with lifestyle and consumption choices. The study also shows how inside the European Union, the definition of notions such as good health and proper alimentation, as well as being informed by scientific knowledge and controversies, is also subjected to both geographical and socio-professional variations. For example, Northern European countries such as the United Kingdom or Scandinavia have been integrating the question of the regulation of nutritional information on food products into public health policies unlike southern countries such as France or Italy. These differences have an effect on European food labeling policy, as in the case of the European regulation n°1169/2011, voted in 2011. Although it does make nutrition labels compulsory on a majority of products, this ruling bares incoherencies and flaws that deeply reflect the problems linked to the “capturing” and “boxing” of food products' nutritional characteristics.