Changes in sugar profile during infant cereal manufacture

A sugar profile study of wheat-based, rice-based and oats infant cereals was conducted to determine changes produced during processing. Two extraction procedures were assayed. The fructose, glucose, sucrose, maltose, maltotriose, isomaltotriose and raffinose contents of the cereals were analysed by gas liquid chromatography. In untreated flours, sucrose was the main sugar; glucose, fructose, maltose and raffinose were also detected. During hydrolysis, there were increases in the maltose (2.1–7.6 g/100 g, depending on the sample), glucose and fructose contents and maltotriose and isomaltotriose were also increased. Roller-drying reduced the maltose content. Four commercial samples with rice or wheat were analysed: the sugar composition was 20 g/100 g sucrose and 3 g/100 g maltose. Other ingredients in the formulations were also analysed.