No lead or moisture here
“Few people arise in the morning as hungry for God as they are for cornflakes or toast and eggs.” ~ Dallas Willard
The Indian Standard specification states it clearly enough: Cornflakes shall be prepared from cleaned, sound corn (Zea mays, also called Indian corn, or maize). The corn shall be scoured, degermed, dehulled, and polished, and then cooked after mixing with malt, sugar, and salt, by flaking, partial drying and finally to toasting.
Also: Cornflakes shall be tender and crisp, reasonably uniform in size, of good flavour and golden brown in colour. Cornflakes shall possess good characteristic taste and odour and shall be free from rancid, musty, sour, and other undesirable tastes or odours. The flakes shall be free from living insects and moulds and shall be free from dead insects, insect fragments, and rodent contamination visible to the eye.
Sounds like a lot of information, does it? If it does, read through it again. Along with the technical aspect, it is basically reinforcing quality and hygiene standards. The report that follows covers seven leading brands of cornflakes available in various retail markets of India and tests them on parameters such as moisture and lead, which are crucial in determining whether the cornflake is safe for consumption at all.
You can see list of our CV Surveillance Series- Cornflakes below, perform Side-by-Side comparison. If you need further help, do have a look at Conzumr Guides and Tips. Alternatively you can view all Cornflakes to choose your own favourites.
The milling process removes the corn kernels from the cobs and turns them into flake-sized ‘grits’. The grits are cooked in steam pressure cookers, at temperatures exceeding 100C. This cooking process lasts for an hour and softens the hard grits. During cooking, additional water is incorporated in the form of steam which condenses and the water content in the batch rises to 30 per cent to 35 per cent.
The hot grits are transported from the cookers to large driers via a network of pipes. The grits spend several hours in the hot-air driers in order to reduce their moisture content. These grits are milled using rollers, which squeeze them flat.,/p>
Next, the flakes are tumble-toasted in huge cylindrical ovens. The air in the ovens is heated and the flakes are tossed around in a rotating drum. The drum is angled so that the flakes whirl around and pass through it quite quickly, and stops them spending too long in the fierce heat. Here the flakes are sprayed with flavors and minerals. Finally, they are bagged up with the help of a bagging machine.
Side by Side comparison
For General Qualities
Cornflakes shall be packed in high-density polyethylene bags alone or they shall be first packed in high-density polyethylene bags, properly sealed, and then placed in cardboard cartons. As per Indian Standard, the bags used for packing cornflakes shall be made of 300 gauge high-density polyethylene of thickness 0.075 mm.
As per Indian Standard and FSS Regulations, moisture content in cornflakes shall not be more than 7.5 per cent by mass. It may be noted that cornflakes with less amount of moisture is better as it translates into a longer shelf life.
Dietary fibre was highest in Diet n Lite (5.34 percent) and lowest in Bagrry’s (2.16 per cent).
The highest amount of protein was found in Mum’s (10.8 per cent) and the lowest in Tops (5.80 per cent).
Salt content was lowest in Tops (419 mg/100 gm) and highest in Diet n Lite (689 mg/100 gm).
Total ash in all brands was within the maximum permissible limit. It was lowest in Tops (0.54 per cent) and highest in Kellogg’s (0.80 per cent).
Acid-insoluble ash was found within the specified limits. It was lowest in Kellogg’s and Reliance (0.020 per cent), and highest in Patanjali (0.035 per cent).
All the brands met the requirement for alcoholic acidity.
Moisture content in all the brands of cornflakes was within the specified limit.
The lowest moisture content was in Mohun’s (2.24 per cent), followed by Murginns (2.98 per cent). Patanjali was found with higher moisture content (4.94 per cent).
Among the tested brands, energy value was highest in Kellogg’s (388 kcal/100 gm), followed by Murginns (387 kcal/100 gm).
Crude fibre was found within the specified limit in all the brands of cornflakes.
All the brands passed in this test.
Carbohydrates percentage was highest in Tops (88.5) and lowest in Mum’s (83.61).
Iron was found highest in Murginns (22.27 mg/100 grams), followed by Kellogg’s (11.73 mg/100 grams). It was lowest in Mohun’s (0.75 mg/100 grams).
Fat in the tested brands was found between 0.12 per cent (Tops) and 1.22 per cent (Patanjali). Some of the brands made claims of being ‘low in fat’.
Microbiological contamination is a very serious issue for food products. For cornflakes, we conducted tests for total plate count (TPC) as well as yeast and mould. These microorganisms are responsible for many food-borne diseases. Due to improper or poor hygienic condition during the manufacturing process, microorganisms may occur in the finished product.
For Sensory Attributes
Savour was the most liked brand among panellists, and was followed by Diet n Lite and Murginns.
Trusted Value was the least favoured among all tested brands