Abstract: The content effects of sugar, salt and honey on the texture of breakfast cereals during extrusion were studied. Crispness, bowl life, WAI, WSI, bulk density, solid density and expansion ratio were analyzed as the main indexes. WSI, bowl life and expansion ratio increased while WAI decreased, and starch granule could maintain its natural crystal texture as sugar content increasing; WSI increased while bowl life and expansion ratio decreased, and starch granule could maintain its natural crystal texture as salt content increasing; bowl life and WSI increased while crispness and WAI decreased, and starch granule could maintain its natural crystal texture as honey content increasing.

Key words: breakfast cereal, extrude, texture