EP4731020A1 - Low sugar-based food compositions with roasted ingredient - Google Patents

Abstract

The present invention relates to a low sugar food composition, for example cereal based composition, with organoleptic properties for infants and young children comprising a plant-based roasted ingredient. The said food composition has low level of process contaminants and possess desired colour and aroma markers thus imparting desired organoleptic properties. The methods for preparing such compositions are disclosed too and comprise incorporation of a roasted plant based ingredient into a cereal based compound and water to form a slurry which is then further processed to obtain a finished product.

Description

LOW SUGAR-BASED FOOD COMPOSITIONS WITH ROASTED INGREDIENT

Field of the invention

The present invention relates to food compositions, in particular to cereal-based compositions comprising roasted plant-based ingredients selected to generate improved organoleptic properties (colour and flavour), which are preferred by consumers. The said food composition is suitable for infants and young children. The present invention also relates to a method for preparing such compositions which comprises incorporation of a roasted plantbased ingredient into a cereal-based compound and water to form a slurry which is then further processed to obtain a cereal-based composition.

Background

Proper nutrition during infancy and early childhood is fundamental to the development of a healthy adult. Cereal-based foods are an important source of energy, carbohydrates, protein, vitamins, and minerals for infants from 6 to nearly 36 months old.

Processed cereal-based food products with no added nor produced sugars are gaining a significant attention from both health authorities and the consumers. For example, in 2015, the WHO recommended that free sugars should contribute to less than 10% of total daily energy intake. Paler colour and a blander flavour make those low-sugar products often less attractive for the consumers than the original products with higher sugar content.

In general, the flavours of a food product come from intrinsic flavours of ingredients, flavours generated during the processing and eventually flavouring addition (top notes), if used in a product. In processed low-sugar cereal-based products, the drawback of each flavour source is described as follows:

• Intrinsic flavours of ingredients used for the manufacturing are usually not appealing enough. Lack of sugars in the product reduces sweetness, which is one of the key sensory drivers of consumer preference.

• Flavours generated during the 'standard' processing of cereal products (roller-drying, extrusion, baking, etc.) are limited due to lack of their precursors (sugars) provided by the low sugar product brief (product without hydrolysed cereals nor added sugars). • Moreover, in case of roller-drying of low sugar cereal product, mild drying conditions must be used to ensure good film formation and throughput. Those mild conditions further limit flavour generation during this process.

• Use of commercial flavourings in infant nutrition products is intricate since they are either not allowed by some local regulations or not well perceived by the consumers

Roasting is known to create flavours and roasted grain ingredients such as rye, barley, wheat, rice, and others are incorporated in various processed foods such as bakery and confectionery.

Key prerequisites for flavour and colour generation during manufacturing of cereal-based food product are presence of sugars and appropriate thermal conditions.

Presence of high sugar amounts in products intended for nutrition of infants and young children is however not desired from nutritional reasons.

Regarding manufacturing, a common approach to the improvement of organoleptic properties (colour and flavour) of cereal-based food products is to increase residence time during cooking and/or the temperature of heat treatment, yet an increase in residence time reduces the throughput that is a significant drawback for factory production. More extensive heating also has a negative impact on a nutritional value (e.g. lysine blockage) , on food safety (e.g. generation of process contaminants) and can result in modification of the texture. Moreover, roller-drying of low sugar cereal products has certain limitations and allows to use only mild thermal conditions that are often not sufficient for satisfactory colour and flavour generation.

EP1908356 relates to methods for producing roasted grain extracts in which extracts containing roasted components are produced from roasted grain and methods for producing processed roasted grain products obtained by processing roasted grain.

RU2471558 relates to the automation of technological processes and can be used for the automation of the process of the hydrothermal working of grain of oats with the production of oat-flour.

JP2011177109 relates to a roasted cereal extract and a method for producing the same. The present invention also relates to a beverage comprising a roasted cereal extract. EP0453390 refers to a process forthe preparation of foodstuffs in which the main component is cereals, as well as the food products obtained by this process, which as a result have better organoleptic (flavour/aroma) and hygienic properties, improved dispersibility, durable viscosity and a smaller amount of cariogenic edulcorants.

Unpublished International patent application PCT/EP2022/087303 describes food composition comprising roasted plant-based ingredients selected to generate improved organoleptic properties (colour and flavour, in particular roasted and toasted), which are preferred by consumers and a process to prepare such food compositions which comprises incorporation of the roasted plant-based ingredient into a cereal-based composition by dry mixing.

The present invention is based on low sugar food composition, for example cereal-based compositions wherein hydrolysis may not be required or is avoided.

Thus, there is a need to deliver and/or enhance preferred consumer notes (for example toasty/ roasty notes) in cereal-based products without the need to add to the recipe ingredients which are not natural or are artificial. There is also a need to have cereal-based food products enhanced in preferred consumer flavour notes and having an appropriate visual appearance in terms of colour without compromising on nutritional superiority and keeping low sugar amount, while ensuring product safety and keeping the levels of process contaminants low.

Summary of the invention

In one aspect, the present invention relates to roasting of plant-based ingredients such as cereal grains, leguminous seeds or beans to generate unique flavour profiles and use of roasted ingredients for production of a food composition, for example a cereal-based compositions as a baby food product. The improvement of organoleptic properties is achieved by '100% Natural' and 'clean label' approach. The invention is specifically related to low-sugar Infant Cereal products without hydrolysed cereals nor added sugars which are obtained via incorporation of a roasted plant-based ingredient into a cereal-based compound and water to form a slurry and then further processed. In one aspect, the present invention relates to a low sugar food composition with organoleptic properties for infants and young children comprising a plant-based roasted ingredient, wherein the total sugars in the food composition is less than 5g/100g; wherein said composition has a* colour space parameter comprising a a*value above 0; and wherein the roasted ingredient is obtainable by roasting to an extent that when said roasted ingredient is added to the food composition, the said food composition comprises sum of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2- ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine in amount lower than or equal to 20 parts per billion (ppb). The total amount of sugars refers to mono- (glucose, fructose and galactose) and di-saccharides (sucrose, lactose and maltose) except naturally occurring lactose from dairy ingredients.

In one aspect, the present invention relates to a method of preparing a food composition, for example a cereal-based composition with organoleptic properties comprising a plant-based roasted ingredient, wherein the total sugars in the composition is less than 5g/100g comprising:

(a) providing the plant-based ingredient

(b) roasting of the said plant-based ingredient at temperature from 120°C to 220°C for time between 1 min to 600 min;

(c) grinding of said roasted ingredient to obtain a flour;

(d) incorporating said flour into a cereal-based compound and water to form a slurry, and

(e) subjecting the slurry to any of following processes comprising roller-drying, extrusion and /or baking (for example wafer and/or biscuit baking) and/or spray-drying;

(f) optionally dry-mixing the product of step e. with additional ingredients to obtain cereal-based composition as finished product; wherein the incorporation of the roasted ingredient is at dosage ranging from 1 % to 50% (w/w, dry matter) of cereal-based composition. The cereal-based product obtainable from said method comprises low amounts of process contaminants in particular furan in amount below 50 ppb; acrylamide in amount below 60 ppb. The cereal-based composition obtainable from said method comprises total amount of Strecker aldehydes containing 3-methylbutanal, 2-methylbutanal, methional and phenylacetaldehyde greater than 130 ppb. The cereal-based composition obtainable from said method comprises amount of 4-hydroxy-2,5-dimethyl- 3(2/7)-furanone (HDMF) greater than 150 ppb.

In one embodiment of the present invention, in the method of preparing a food composition, for example a cereal based composition with organoleptic properties comprising a plantbased roasted ingredient, the roasting is performed at a temperature ranging from 130°C to 220°C for time between 1 min to 600 min, for example between 1 and 60 min, for example for 5 to 45 minutes, for example for 10 to 20 min.

In one aspect the present invention relates to use of the cereal-based composition prepared by above method for manufacture of food for infants and young children.

Brief description of the drawings

Figure 1 depicts the comparison of the reference product without roasted ingredient (Sample 1) with products containing individual roasted ingredients added in wet or in dry (Samples 14- 27).

Detailed description of the invention

Definitions of terms

The term "low-sugar food composition" or "low sugar baby food composition" or "low sugar" in the context of the present invention relates to total sugars in the final powdered composition to be less than 5g/100g of the final composition, while naturally occurring lactose from dairy ingredients is not counted in this sum of total sugars. In one embodiment of the present invention, total sugars in the final powdered composition are less than 2.5g/100g of the final composition. In a further embodiment of the present invention, total sugars in the final powdered composition are less than 2g/100g of the final composition, for example less than 2g/100g of the final composition. The sum of total sugars in the context of the present invention refers to mono- (glucose, fructose and galactose) and di-saccharides (sucrose, lactose and maltose). Only added pure lactose is counted in this sum, while lactose naturally occurring in dairy ingredients is not counted in the sum of total sugars.

The term "total sugars" refers to the following:

• All mono- (glucose, fructose and galactose) and di-saccharides (sucrose, lactose and maltose), and other isolated sugar preparations such as food components used as such or added during food preparation and manufacturing.

• Sugars from maltodextrins.

• Mono- and disaccharides produced through hydrolysis process such as hydrolysis of cereals or other starch sources or from hydrolysis of lactose from dairy ingredients,

• Sugars present in caramel, honey, syrups, malt extract or any ingredients derived from fruit and vegetable such as "powder", "puree", "juice" or "concentrate".

The term "cereal-based compound" according to the present invention identifies a mixture or blend of ingredients comprising one or more cereals and optionally other ingredients (for example including vitamins, sugars, oils and fats, mineral salts and/or dairy based powders) which are dissolved in water to form a slurry at the presence of the roasted grain ingredient according to the present invention.

The term "cereal-based composition" and/or "cereal-based product" refers to food compositions for infants and young children (i.e. Infant Cereals), as well as whole family cereals (HCS) or Breakfast cereals. According to the Codex STAN 074-1981 and EU Directive 2006/125/EC: "Complete infant cereals" are defined as "cereals with an added high protein food which are or have to be prepared for consumption with water or other appropriate protein-free liquid". As opposed to "standard infant cereals" "which are or have to be prepared for consumption with milk or other appropriate nutritious liquids".

Table 1: Definition of two groups of cereal-based product for infants and young children along with their reconstitution into a pap.

*viscosity of such paps is higher, compared to products with added or produced sugars, therefore amount of powder taken for reconstitution must be reduced to achieve desirable viscosity

In an embodiment of the present invention the cereal-based product may be based on complete or standard product as described above. In an embodiment the cereal based- product is a powder or a pap (reconstituted as defined above).

The term "process contaminants" refers to substances such as furan and acrylamide that are formed in food or in food ingredients when they undergo chemical changes during the processing. Roasting as a high temperature process represents a risk for the formation of two process contaminants: acrylamide and furan. The roasting parameters must therefore be optimized to minimize generation of the contaminants, while ensuring formation of desirable colour and flavour. In an embodiment of the present invention, the amount of furan in the final composition is less than 50 parts-per-billion (ppb). In an embodiment of the present invention, the amount of acrylamide in the final powdered composition is less than 60 ppb. In one embodiment the low sugar food composition is a powder or pap. The pap is prepared, for instance as shown in Table 3. In one embodiment the amount of furan in the low sugar food composition is below 50 ppb. In another embodiment the amount of acrylamide in the low sugar food composition is below 60 ppb.

The term "aroma" or "smell" refers to a chemical sense stimulated by the chemical properties of odour molecules that humans and animals can perceive by their sense of smell. Smells are detected by breathing air that carries odour molecules. Therefore, to smell, molecules must be airborne (i.e. volatile).

The term "taste" refers to a chemical sense stimulated by the chemical properties of taste molecules that humans and animals can perceive by their sense of taste. Taste perception is produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue.

The term "flavour" refers to a food feature determined by aroma and taste of food.

The term "sensory perception of food" refers to the perception triggered during food consumption by senses for aroma and taste along with trigeminal nerve stimulation registering texture, pain, and temperature. In an embodiment, the final composition of the present invention may be characterized with flavour attributes such as toasty, roasty, baked, caramel, biscuity, cookie, pop-corn, malty, smoky.

"Plain low-sugar cereal-based products" are products without flavouring or ingredient with strong flavouring properties (e.g. fruit or vegetable powder, cocoa powder, etc.). Those products typically have flavour characterized as bland, cereal, whole grain, and milky with lack of sweetness. Such flavour is less preferred by majority of the consumers worldwide.

The term "Strecker aldehydes" refers to group of odour-active compounds that are formed by Strecker degradation that converts an a-amino acid into an aldehyde.

The term "Strecker aldehydes" in the context of the present invention relates to sum of concentrations of aroma compounds from group of Strecker aldehydes in powdered product. Group of Strecker aldehydes contains following four aroma compounds: 3-methylbutanal, 2-methylbutanal, methional, phenylacetaldehyde. In an embodiment of the present invention, the sum of Strecker aldehydes in the food composition, for example the cerealbased composition, is greater than 130 ppb. The term "pyrazines" in the context of the present invention relates to alkylpyrazines that are chemical compounds based on pyrazine, heterocyclic aromatic organic compound, with different substitution patterns.

The term "pyrazines" refer to sum of concentrations of aroma compounds from group of alkylpyrazines in powdered product. Group of pyrazines contains following six aroma compounds: 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine. In an embodiment of the present invention, the sum of said pyrazines in the food composition, for example the cereal-based composition, is lower than or equal to 20 ppb.

The term "4-hydroxy-2,5-dimethyl-3(2H)-furanone" abbreviated as "HDMF" refers to an aroma compound present naturally in variety of plant-based materials (e.g. strawberry, pineapple, buckwheat, tomato) or generated from sugars during thermal processing of food. In an embodiment of the present invention, the concentration of 4-hydroxy-2,5-dimethyl- 3(2/7)-furanone (HDMF) in the food composition, for example the cereal-based composition, is greater than 150 ppb.

The term "colour" in the context of the present invention relates to visual perceptual property corresponding in humans to the categories called blue, green, red, etc.

The term "colour space" or "CIELAB colour space" or "L*a*b* colour space" in the context of the present invention relates to colour space parameters L*a*b* defined by International Commission on Illumination (abbreviated CIE) in 1976. L*a*b* parameters can be quantified in powders and corresponding paps on a chromameter, an instrument used to evaluate the colour of surfaces. The L*a*b* model encompasses the entire light spectrum, including colours outside human vision: the L* value indicates the level of light or dark, which ranges from 0 (black) to 100 (white), whereas parameters a* (from green to red) and b* (from blue to yellow) range from -300 to 300. In an embodiment of the present invention, the a* colour space parameter of powdered final composition is higher than 0 and a* colour space parameter of corresponding pap after the reconstitution of the powdered cereal-based composition is higher than 0,5.

In one embodiment the low sugar food composition, for example a cereal-based composition, is a pap and wherein the a*value is above 0,5. The term "plant-based ingredient" refers to ingredients derived from plants that include vegetables, fruits, whole grains, nuts, seeds and/or legumes. In one embodiment the plantbased ingredient is selected from a group consisting of wheat, barley, rye, oat, corn, rice, bulgur, buckwheat, chia, quinoa, flaxseeds, amaranth, sesame, millet, sorghum, soy, cow pea, chickpea, and/or red lentils. In one embodiment the plant-based ingredient may be a combination of multiple ingredients described above.

The term "roasting" refers to a heating method that uses dry heat wherein cereal grains or leguminous seeds or beans are exposed for several minutes to hot air or hot surface with temperatures ranging from 120°C to 220°C, for example 130°C to 220°C for time between 1 min to 600 min to transform native ingredients into roasted ingredients, which have improved organoleptic properties such as colour and flavour. Physical and chemical changes occur during the roasting transforming native ingredients into roasted ingredients.

Organoleptic properties developed during the roasting depend on roasting conditions, in particular on roasting temperature and time.

The roasting can be performed in different types of roasters There are many types of roasters that can operate in batch or continuous mode and use different heating methods. Non- exhaustive examples of roasters are drum roaster, fluidized bed roaster, spiral vibrating fluid bed roaster, roaster with superheated steam, infrared roaster, and microwave roaster. Batch size in batch mode and flow in continuous mode can also have an impact on the roasting process. Temperature and time applied during the roasting are also adapted within the claimed range to the type of roaster used as well as to batch size and flow of the roasting process.

In one embodiment, the roaster is a spiral vibrating fluid bed roaster or a drum roaster.

The temperature applied during the roasting ranges from 120°C to 220°C, for example 130°C to 220°C, while time of roastings ranges from 1 min to 600 min, for example from 1 to 60 min. In one embodiment the roasting of the plant-based ingredient is performed at temperatures of 130 to 220°C for 5 to 20 minutes. In one embodiment the roasting of the plant-based ingredient is performed at temperatures of 200°C for 5 to 10 minutes. In one embodiment of the present invention, the roasting is performed in a drum roaster adapted to flow to have residence time between 20and 40 minutes at a temperature comprised between 130°C and 170°C.

In another embodiment of the present invention, the roasting is performed in a continuous spiral vibrating roaster (RevTech) adapted to have residence time between 5 and 20 minutes at a temperature comprised between 190°C and 210°C.

In one embodiment, the cereal grains or leguminous seeds or beans are not germinated and/or sprouted and/or malted.

In one embodiment the amount of incorporation of roasted ingredient ranges from 2.5 to 10 % (w/w, dry matter) of cereal-based composition.

In one embodiment of the present invention, it is provided a method of preparing a food composition, for example a cereal-based composition with organoleptic properties comprising a plant-based roasted ingredient, wherein the total sugars in the composition is less than 5g/100g comprising:

(a) providing the plant-based ingredient

(b) roasting of the said plant-based ingredient at temperature from 120°C to 220°C for time between 1 min to 600 min;

(c) grinding of said roasted ingredient to obtain a flour;

(d) incorporating said flour into a cereal-based compound and water to form a slurry, and

(e) subjecting the slurry to any of following processes comprising roller-drying, extrusion and /or baking (for example wafer and/or biscuit baking) and/or spray-drying;

(f) optionally dry-mixing the product of step e. with additional ingredients to obtain cereal-based composition as finished product; wherein the incorporation of the roasted ingredient is at dosage ranging from 2.5 % to 10% (w/w, dry matter) of cereal-based composition. As it is well understood, the skilled person would be able to derive, based on the recipe of the cereal-based product and his knowledge, the amount of roasted ingredient flour to be incorporated into the slurry in order to provide a cereal-based composition comprising a roasted ingredient at a dosage from 1 to 50% w/w, for example from 2.5 to 10% w/w.

Few cases showing how to calculate the amount of roasted ingredient flour to be incorporated into the slurry are provided by way of exemplification.

In the case where no step (f) is performed according to the process of the invention, the dry matter composition of the slurry will simply correspond to the % in Cereal-Based composition as below shown for two exemplary recipes A and B:

In the case where a step (f) is performed according to the process of the invention, the slurry composition will represent only a percentage of the cereal-based composition and the amount of roasted ingredient to be incorporated in the slurry of step (d) has to be calculated accordingly.

For example, with reference to the two above mentioned recipes A and B and assuming that 20% w/w milk powder is added by dry-mixing during step (f) in the process of invention according to the recipes shown below: The composition of the slurry should be as follows:

In one embodiment of the present invention a slurry under step d) may be prepared as follows: flour of one or more cereal types is homogenized with water. Other ingredients such as sugars, oils and fats, mineral salts or milk powders, etc. can be optionally added. Water addition may range from 95 to 5% w/w of the total slurry composition, for example 40 to 80% w/w of the total slurry composition.

In one embodiment, when the slurry is further processed by roller drying in step (e), the water addition ranges from 40 to 80% w/w of the total slurry composition, for example from 40 to 70% w/w of the total slurry composition.

In one embodiment of the present invention a Dry-mixing according to f) may be performed as follows: the cereal-base compound is dry-mixed with thermolabile ingredients (vitamin and mineral premix, probiotics, flavouring ingredients, etc.) to obtain the cereal based product.

In one embodiment the roasting of the plant-based ingredient is done to such an extent that at least one of the L*a* b*colour space parameters is changed by at least 5% after the roasting. In one embodiment the roasting of the plant-based is done to such an extent that L*a* b*colour space parameters are changed by at least 10% after roasting.

In one embodiment the roasting of the plant-based ingredient is done to such an extent that the total amount of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5- methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6- dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine lower than or equal to 20 ppb after roasting. In one embodiment the roasting of the plant-based ingredient is done to such an extent that the total amount of Strecker aldehydes containing 3-methylbutanal, 2-methylbutanal, methional and phenylacetaldehyde is greater than 130, for example than 150 ppb after roasting.

In one embodiment the roasting of the plant-based ingredient is done to such an extent that the amount of 4-hydroxy-2,5-dimethyl-3(2/7)-furanone (HDMF) is greater than 150, for example than200 ppb after roasting.

The term "plant-based ingredient is adapted until" refers to the degree of roasting the plantbased ingredient and incorporation/dosage of the plant-based ingredient into preparation of a finished product which is a cereal-based composition with organoleptic properties. It should be apparent that due to the dosage in an amount ranging from 1 to 50% w/w, the amount of the aroma compounds in ppb is lower than the amounts measured in the roasted ingredient as such. Thus, the finished product obtainable by incorporation of the roasted plant-based ingredient results in a finished product comprising the total amount of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3- methylpyrazine, 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine in amount greater than 20 parts per billion (ppb). Similarly, the finished product comprises Strecker aldehydes containing 3-methylbutanal, 2-methylbutanal, methional and phenylacetaldehyde greater than 130, for example than 150 ppb. Similarly, the finished product comprises amount of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) greater than 200 ppb.

Methodology

Roasting and grinding of plant-based ingredients

Red quinoa and white quinoa were roasted in drum roasted (30 kg batch). Wheat, barley, soy (dehulled), buckwheat, amaranth were roasted in spiral vibrating roaster, which depending on the product can hold 1 to 5kg per run to have a continuous layer of product. Roasting time and temperature were adapted to each ingredient and are presented in Table 1. Roasted ingredients were milled into flours using a disc mill and packed before using in production of cereal product. Table 1: Roasting conditions for respective plant-based ingredients

Preparation of cereal-based product

A conventional process for preparation of roller-dried cereal product is described. Two types of cereal products were prepared having the compositions reported in Table 2. Sample 1 was prepared without any roasted ingredient. Samples 14-20 (according to the present invention) contained one of seven roasted ingredients listed in Table 1.

All ingredients were homogenized with water to prepare a slurry with total solid content of about 30%. The slurry underwent steam injection for hygienic reasons and then was subjected to roller-drying to provide the finished food product. Roller-drying was performed on singlecylinder roller-dryer operating at temperature of about 185°C and roller speed of 10 rpm. Film obtained by roller-drying was milled to provide a powder with moisture below 4%.

Table 2: Recipes of cereal products

Commercial cereal-based product Several commercial processed cereal-based products (Samples 2-13), sold as Baby Cereals, were obtained in a retail shop. The description of the products is provided in Table 3.

Table 3: Commercial Baby Cereals obtained in a retail shop

*Naturally occurring lactose from milk powder present in complete products is not included.

Preparation of mixes of cereal-based product with roasted ingredients by dry-mixing (not according to the present invention)

Defined amounts of processed cereal-based product (Sample 1) and one of seven roasted ingredients listed in Table 1 were combined in ratio 95: 5 % (w/w) and thoroughly mixed in a plastic zip bag for at least 2 min. The composition of individual mixes (Samples 21-27) is depicted in Table 7.

Preparation of pap Depending on product type, the powder was reconstituted either in milk (1.5% fat) or in water at temperature between 45° and 55°C. Warm milk or water was transferred into a bowl and the powder was gradually added under continuous stirring to create a pap. Amounts of the powder and milk or water used for the reconstitution of each product are provided for Samples 2-13 in Table 3. For any other samples (Sample 1, Samples 14-27), the reconstitution was performed with 18g powder and 160 mL milk.

Analysis of colour

The colour of powders and paps was assessed by measuring the CIE (Commission Internationale de I' Eclairage) colour space parameters (L*a*b*) using a Chroma meterCR-410 (Konica Minolta). This model encompasses the entire light spectrum, including colours outside human vision: the L* value indicates the level of light or dark, which ranges from 0 (black) to 100 (white), whereas parameters a* (from green to red) and b* (from blue to yellow) range from -300 to 300. A powdered sample or pap was transferred into a glass cuvette up to about 2 to 3 cm height. If necessary, large bubbles created on the bottom of the cuvette filled with the pap were removed by mixing with a spatula. The colour was measured from the bottom of the cuvette to ensure good homogeneity and smoothness of the surface. Two independent measurements were performed, and the average value was calculated. During duplicate measurement of same sample, the cuvette was emptied and filled again. Before each measurement, the instrument was controlled and, if necessary, calibrated with reference calibration plate provided by the supplier.

Analysis of acrylamide

Concentration of acrylamide was determined by method based on European Standard EN 16618:2015 for the quantitative determination of acrylamide by LC-MS/MS. Validation was performed according to the quality criteria described in the EU Commission Decision 2017/2158. The protocol involves an initial extraction with water while isooctane is simultaneously added for defatting purpose. After shaking and centrifugation, the supernatant is collected and diluted with water (1+1) before being purified by two successive solid phase extraction (SPE) cartridges (Isolute® Multimode and Isolute® ENV+®). Eventually, the SPE eluate is partially evaporated and analysed by High Performance Liquid Chromatography coupled with tandem Mass Spectrometry (HPLC-MS/MS). The data were acquired in positive electrospray ionisation (ESI+) using multiple reaction monitoring mode (MRM). Monitoring of at least two fragmentation transitions was accomplished for confirmatory purpose. Quantification was achieved by Stable Isotope Dilution Analysis (SIDA) with use of [²H3]-acrylamide as labelled internal standard (added prior to the extraction step to ensure accurate quantitation). Respective MRM transitions used for the quantification are shown in Table 4.

Analysis of furan

The content of furan was determined using Head Space Solid Phase Micro Extraction in combination with Gas Chromatography and Mass Spectrometry (HS-SPME-GC/MS). Quantification was accomplished by external calibration curve established with use of [²H4]-furan. The sample (500 ± 2.5 mg) was exactly weighted and mixed with 10 mL of refrigerated solution of sodium chloride (300g/L) in 20 mL headspace vial. After addition of aqueous solution of labelled standard (50pL), the mixture was homogenized by means of a Vortex agitator for at least 5s. Each sample was prepared in duplicates by two independent work-ups. HS-SPME extraction was performed at 50 °C for 20 min under agitator speed of 750 rpm using DVB/PDMS fiber of 2cm (Supelco). The fiber was injected into a GC-MS instrument and analyte was desorbed in splitless mode at 250°C for 1 min. For GC/MS, an Agilent 7890A gas chromatograph and Agilent 5975C single quadrupole mass spectrometer were used. Gas chromatographic separations were achieved on a DB-624-MSUI column 30 m x 0.25 mm i.d., film thickness 1.4 pm (J&W Scientific) with a gradient starting at 45°C for 1 min, a ramp of 3 °C/min to 70°C was followed by a second ramp of 100 °C/min to 240°C and maintained constant for 4 min. Helium was used as a carrier gas with a constant flow of 0.75 mL/min. Mass spectrometry was performed in selected ion monitoring mode (SIM). At least two fragmentation ions were monitored for confirmatory purpose. Respective quantifiers are shown in Table 4.

Analysis of Strecker aldehydes and pyrazines

Four Strecker aldehydes and six pyrazines (Table 4) were determined using Head Space Solid Phase Micro Extraction in combination with Gas Chromatography and tandem Mass Spectrometry (HS-SPME-GC/MS/MS). Quantification was accomplished by Stable Isotope Dilution Analysis (SIDA) with use of corresponding labelled standards (isotopomers). For some pyrazines, corresponding labelled standards were not available, thus the quantification was accomplished with a labelled pyrazine having a similar structure to the analyte (see Table 4), while response factors were calculated and used to correct the results. The sample (500 ± 2.5 mg) was mixed with 10 mL of solution of sodium chloride in water (300 g/L) in 20 mL headspace vial. After addition of methanol solution of labelled standards (50pL), the mixture was homogenized by means of a Vortex agitator for at least 5s. Each sample was prepared in duplicates by two independent work-ups.

HS-SPME extraction was performed at 80 °C for 10 min under agitator speed of 500 rpm using DVB CAR-PDMS fiber of 2cm (Supelco). The fiber was injected into a GC-MS/MS instrument and aroma compounds were desorbed in split mode (ratio 1:1) at 250°C for 1 min. For GC/MS, an Agilent 7890A gas chromatograph and Agilent 7010 triple quadrupole mass spectrometer with high sensitivity electron ionization source (HS-EI) were used. Gas chromatographic separations were achieved on a DB-624-MSUI column 30 m x 0.25 mm i.d., film thickness 1.4 pm (J&W Scientific). The temperature program of the oven started at 40 °C; the temperature raised by 20 °C/min to 240 °C and maintained constant for4 min. Helium was used as a carrier gas with a constant flow of 0,75 mL/min. Mass spectrometry (MS) was performed in multiple- reaction-monitoring (MRM) mode. At least two fragmentation transitions were monitored for each analyte for confirmatory purpose. MRM transitions used for the quantification of respective compounds are listed in Table 4. The Sum of concentrations of Strecker aldehydes (Parameter 5 in Table 7) was calculated by summation of individual concentrations of four Strecker aldehydes: 3-methylbutanal, 2- methylbutanal, methional and phenylacetaldehyde determined in the cereal-based product (powder).

The Sum of concentrations of pyrazines (Parameter 6 in Table 7) was calculated by summation of individual concentrations of six pyrazines: 2-ethyl-6-methylpyrazine, 2-ethyl-5- methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6- dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine determined in the cereal-based product (powder).

The Ratio between Pyrazines and Strecker aldehydes (Parameter 10 in Table 7) was calculated from sum of concentrations of Pyrazines and Strecker aldehydes determined in the cerealbased product (powder).

Analysis of HDMF

Content of 4-hydroxy-2,5-dimethyl-3(2/7)-furanone (HDMF) was determined by Ultra-High- Performance Liquid Chromatography coupled with tandem Mass Spectrometry (UPLC- MS/MS). Sample (1 g) was dissolved in water (10 mL). The solution was centrifuged and filtered using a 0.2 pm syringe filter to remove impurities. A sample volume of 5 pL was injected at a flowrate of 0.4 mL/min with acetonitrile: water containing formic acid (0.1%) at ratio 5:95 as the mobile phase. Chromatographic separations were achieved on a column maintained at 40°C (Kinetex® 1.7pm Phenyl-Hexyl 100 A LC Column 100x2.1 mm), coupled with a MS detector (QTrap 6500). The data were acquired in a positive electrospray ionisation (ESI+) using multiple reaction monitoring mode (MRM). Monitoring of at least two fragmentation transitions was accomplished for confirmatory purpose. Quantification was achieved by external HDMF standard of high-purity by method of calibration curve. Calibration curve with 6 concentration points was established in each series of analysis. MRM transition used for the quantification is shown in Table 4. Analysis of sugars

The content of five sugars (fructose, glucose, sucrose, maltose, lactose) was determined by High-Performance Liquid Chromatography coupled with Refractive Index Detector (HPLC- RID). Sample (2 g) was dissolved in water (75 mL) and sugars were extracted at 70°C for 20 min in a water bath. The solution was cleaned up by precipitation with Carrez solutions, made up to volume (lOOmL) by addition of water and filtered using a 0.2 pm syringe filter to remove impurities. A sample volume of 20 pL was injected at a flowrate of 1 mL.min-1 with acetonitrile: water (73:27) as the mobile phase. Chromatographic separations were achieved on a column maintained at 25°C (Waters Polyamin II, Stagroma Art PB12S05-2546WT, 4 pm, 4.6 x 250 mm), coupled with a refractive index detector (Shodex RI-101), maintained at 40°C. Individual sugars were identified and quantified based on retention times and integration of peak area, respectively, by comparing against known sugar standards of high-purity. Results are expressed as g sugar/100 g sample, after correcting for the anhydrous mass of the sugar.

The method used for sugar analyses has limit of detection (LoD) established as 0.3 g sugar /100 g sample and limit of quantification (LoQ) as 0.5 g sugar/lOOg sample. Following rule was applied to calculate total sugar amount: in the case where one or several sugars were present below LoQ but above LoD (in amount called 'traces'), the absolute value of LoQ was taken into account. In the case where one or several sugars were below LoD, their amount were neglected and considered as zero in the calculation.

Sensory analysis

Sensory analyses of powders (aroma, colour, and appearance) and paps (colour, texture, aroma, taste, and appearance) were performed by at least 5 trained assessors using a method of "free comment analysis". The assessors were requested to first comment on respective sensory attributes openly and spontaneously and then specifically rate the intensity of "Roasty/Toasty Flavour" using a scale of four grades: "absent" - "low" - "medium" - "high".

EXAMPLES

Example 1: Roasting of ingredients

Seven ingredients comprising white and red quinoa, wheat, soy, buckwheat, barley, and amaranth were roasted under the conditions described in Table 5. Colour space parameters (L*_a*b*) and concentration of aroma markers such as Strecker aldehydes, pyrazines and HDMF were measured in flours obtained from roasted grains as well as in flours obtained from corresponding non-roasted (native) grains. The results are summarized in Table 5.

Table 6 depicts change of L*a*b* colour space parameters after the roasting expressed as variation in %, compared to non-roasted (native) grains. The colour space parameter a* was found the most differentiating for the colour change during the roasting and it is therefore used in following examples to define the roast degree of the ingredients. The a* value is also one of criteria to define the colour of the powder and corresponding pap of the product of invention (Table 7).

This example demonstrated that at least one of the L*a*b* colour space parameters changes by minimum 5% after the roasting.

Table 5: Native and roasted ingredients used for the preparation of processed cereal-based products along with L*a*b* colour space parameters and concentrations of aroma markers (n.d. - not detected)

Table 6: Change of L*a*b* after roasting

Table 7: Ten parameters and compliance with criteria defined for product of invention for four cases described in Examples 2-5 (cells in grey indicate values compliant with criteria of the product of the invention)

Note: Sugar content in Samples 21-27 was not directly analysed and is estimated to be the same as in the corresponding Samples 14-20. Samples 21-27 were prepared by dry-mixing of 95% Sample 1 (sugars content 0.75 g/lOOg) and 5% roasted ingredient. Example 2: Low-sugar product without roasted ingredient

This example demonstrates the problem solved in the present invention. Processed cerealbased food products with no added nor produced sugars are gaining a significant attention from both health authorities and the consumers, however organoleptic quality (pale colour and bland flavour) makes those products often less attractive for the consumers. To demonstrate the problem of poor organoleptic quality, eight low-sugars products (Samples 1- 8) were evaluated. The results are summarized under Case 1 in Table 7.

Sample 1 was prepared in the pilot plant and seven commercial products (Samples 2-8) were collected in a retail shop. The collection was made to cover wide variety of cereals used in the recipes as well as to cover both recipe types, standard and complete.

The content of sugars determined in Samples 1-8 ranged from 0 to 1.60 g/100 g. The flavour of those products was described as milky, cereals or whole grain with the only exception of Sample 6 that had distinct (artificial) caramel/vanilla/cookie flavour, which was certainly delivered through added Flavouring declared on the ingredient list. Roasty/toasty flavour was not detected in any of Samples 1-8.

In general, those products were low in aroma markers such as Strecker aldehydes, pyrazines, and HDMF. Exception was Sample 6 containing 1508 ppb of HDMF coming obviously from added Flavouring.

Majority of Samples 1-8 also had pale colour in powders and pap that is demonstrated by colour measurement (see a* value in Table 7). Nevertheless, it must be stated that some cereal grains and edible seeds, for example buckwheat in Sample 7 or some grains in multicereal recipe of Sample 6, have naturally the colourthat can increase the a* value. These grains can potentially solve the problem of pale colour; however, they cannot improve the flavour if not roasted.

Example 3: High-sugar product without roasted ingredient

This example demonstrates the situation in products with high sugar level. Five products (Samples 9-13) were collected in a retail shop and evaluated. The results are summarized under Case 2 in Table 7. The total amount of sugars in these products ranged from 10 to 22 g/100 g, thus exceeding significantly the limit claimed for the product of invention (< 5g/100g). In general, these products are characterized by appealing brownish colour of powder and pap and intense sweet taste with cookie/biscuity notes. Regarding aroma markers, these products contain high levels of Strecker aldehydes and none or very low levels of pyrazines and moderate levels of HDMF. Only Sample 10 revealed elevated amount of HDMF (14175 ppb) that was explained by Flavouring present in this product and confirmed by tasting of strong caramel flavour. None of the Samples 9-13 revealed distinct toasty/roasty flavour. Those products also showed different concentration ratio between HDMF and Strecker aldehydes (0.09-0.24), compared to product of invention (ratio > 0.5). The exception was only Sample 10 containing high HDMF levels coming obviously from the Flavouring.

This example shows that aroma signature achieved through our invention is different from the signature achieved through traditional technology established to manufacture high sugar processed cereal-based product.

Example 4: Low sugar product with wet-added roasted ingredient

This example describes the product of invention. Seven cereal products with respective roasted ingredients comprising white and red quinoa, wheat, soy, buckwheat, barley, and amaranth (Samples 14-20) were produced according to recipe depicted in Table 2. Roasted ingredients, prepared according to Example 1, were added individually at dosage of 5% per dry matter of finished product (cereal based composition). Roasted ingredient was homogenized with water and other ingredients to prepare a slurry with total solid content of about 30%. The slurry underwent steam injection for hygienic reasons and then was subjected to roller-drying to provide the finished food product. A reference product (Sample 1) was prepared analogously without roasted ingredient according to recipe depicted in Table 2.

Properties of finished products with individual roasted ingredients are summarized under Case 3 in Table 7. All ten parameters defining the features of the product of invention were compliant with defined criteria.

Figure 1 depicts comparison of the reference product without roasted ingredient (Sample 1) against products containing individual roasted ingredients (Samples 14-27). It was evidenced that addition of roasted ingredient increases the colour (a*) of the powder and the pap as well amounts of HDMF and concentration ratio of HDMF and Strecker aldehydes. Reference product lacks characteristic roasty/toasty flavour, which is present in products with roasted ingredient. This example demonstrated that specific ingredients roasted to a specific degree and introduced in a specific dosage according to the process of the present invention (addition to a slurry comprising the cereal based compound) improve organoleptic quality (colour and flavour) of processed cereal-based product, while keeping product safety (low levels of process contaminants: furan and acrylamide) and delivering nutritional superiority (low sugar levels). Addition of roasted ingredient was identified as the solution to drive consumer preference in low-sugar recipes, which suffer from poor organoleptic quality (bland flavour and pale colour).

This example also shows that aroma signature achieved through our invention is different from the signature achieved through traditional technology established for production of processed cereal-based product.

Example 5: Low sugar product with dry-added roasted ingredient

This example describes preparation and characterization of products analogous to those described in Example 4, but with roasted ingredients added through dry-mixing instead of wet-mixing. Seven finished products (Samples 21-27) were prepared by dry-mixing of reference product (Sample 1) with individual roasted grains in ratio 95:5 (w/w). Properties of these samples are shown under Case 4 in Table 7.

Figure 1 depicts the comparison of the reference product without roasted ingredient (Sample 1) against products containing individual roasted ingredients added in wet or in dry (Samples 14-27). It was evidenced that dry addition of roasted ingredient has similar effect on the colour (a*) of the powder and the pap as wet addition. Dry addition led to significantly higher content of Strecker aldehydes and pyrazines, compared to wet addition. Levels of HDMF were not much impacted by addition point and overall showed good retention over the roller-drying process.

This example shows the difference between addition of roasted ingredient in wet phase, compared to dry addition described in PCT/EP2022/087303. It demonstrates that wet addition leads to almost complete loss of Strecker aldehydes and pyrazines during rollerdrying. This surprisingly does not result in loss of distinct roasty/toasty flavour, which was still clearly detectable in the finished product.

Claims

Claims

1. A low sugar food composition with organoleptic properties for infants and young children comprising a plant-based roasted ingredient, wherein the total sugars in the composition is less than 5g/100g; wherein said composition has a* colour space parameter comprising a a*value above 0; and wherein the roasted ingredient is obtainable by roasting to an extent that when said roasted ingredient is added to the food composition, the said food composition comprises sum of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5- methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6- dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine in amount lower than or equal to 20 parts per billion (ppb).

2. The composition of claim 1 wherein total amount of sugars refers to monosaccharides, for example glucose, fructose and galactose, and di-saccharides, for example sucrose, lactose and maltose, except naturally occurring lactose from dairy ingredients.

3. The composition of claim 1 wherein the amount of furan is below 50 ppb.

4. The composition of claim 1 wherein the amount of acrylamide is below 60 ppb.

5. The composition of anyone of claims 1 to 4 wherein the concentration ratio of HDMF to Strecker aldehydes is higher than 0.5.

6. The composition of anyone of the claims 1 to 5 wherein the total amount of Strecker aldehydes containing 3-methylbutanal, 2-methylbutanal, methional and phenylacetaldehyde is greater than 130 ppb.

7. The composition of anyone of the claims 1 to 6 wherein the amount of 4-hydroxy-2,5- dimethyl-3(2/7)-furanone (HDMF) is greater than 150 ppb.

8. The composition of any one of the claims 1 to 7 wherein the composition is a powder or pap.

9. The composition of claim 8, wherein the composition is a pap and wherein the a*value is above 0,5.

10. The composition of any one of the claims 1 to 9 wherein the composition is a cerealbased composition for example a standard or complete cereal-based product for infants and young children.

11. The composition of anyone of claims 1 to 10 wherein the total sugar amount is less than 2.5g/100g of the final composition.

12. A method of preparing a cereal-based composition with organoleptic properties comprising a plant-based roasted ingredient, wherein the total sugars in the composition is less than 5g/100g comprising: a. providing a plant-based ingredient; b. roasting of the said plant-based ingredient to a temperature ranging from 120°C to 220°C for time between 1 min to 600 min; c. grinding of said roasted ingredient to obtain a flour; d. incorporating said flour into a cereal-based compound and water to form a slurry, and e. subjecting the slurry to any of following processes comprising roller-drying, extrusion and /or baking (for example wafer and/or biscuit baking) and/or spray-drying; f. optionally dry-mixing the product of step e. with additional ingredients to obtain cereal-based composition as finished product; wherein the incorporation of the roasted ingredient is at dosage ranging from 1 % to 50% (w/w, dry matter) of cereal-based composition.

13. A method according to claim 12 wherein the roasting is performed at a temperature ranging from 130°C to 220°C for time between 1 min to 600 min, for example for 5 to 45 minuted, for example for 10 to 20 min.

14. The method of anyone of claims 12 or 13 wherein the amount of incorporation of roasted ingredient ranges from 2.5 to 10 % w/w, for example from 5 to 10% (w/w, dry matter) of cereal-based composition.

15. The method of anyone of claims 12 to 14wherein between steps a and b comprises a step of measuring the L*a* b*colour space parameters of the native plant-based ingredient and performing step b of roasting till the extent such that at least one of the L*a* b*colour space parameters is changed by at least 5% after roasting.

16. The method of anyone of claims 12 to 15 wherein the roasted plant-based ingredient comprises total amount of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5- methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6- dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine greater than 200 ppb.

17. The method of anyone of claims 12 to 16 wherein the roasted plant-based ingredient comprises total amount of Strecker aldehydes containing 3-methylbutanal, 2- methylbutanal, methional and phenylacetaldehyde greater than 1500 ppb.

18. The method of anyone of claims 12 to 17 wherein the roasted plant-based ingredient comprises total amount of amount of 4-hydroxy-2,5-dimethyl-3(2/7)-furanone (HDMF) greater than 1000 ppb.

19. The method of anyone of claims 12 to 18 wherein the roasted plant-based ingredient is adapted until the cereal-based product comprises furan in amount below 50 ppb.

20. The method of anyone of claims 12 to 19 wherein the roasted plant-based ingredient is adapted until the cereal based comprises acrylamide in amount below 60 ppb.

21. The method of anyone of claims 12 to 20 wherein the roasted plant-based ingredient is adapted until the cereal-based product comprises total amount of Strecker aldehydes containing 3-methylbutanal, 2-methylbutanal, methional and phenylacetaldehyde greater than 130 ppb.

22. The method of anyone of claims 12 to 21 wherein the roasted plant-based ingredient is adapted until the cereal-based product comprises amount of 4-hydroxy-2,5- dimethyl-3(2/7)-furanone (HDMF) greater than 150 ppb.

23. The method according to anyone of claims 12 to 22 wherein the total sugar amount the cereal-based composition is less than 2.5g/100g.

24. A cereal- based composition obtainable by any one of the claims 12 to 24.

25. Use of the composition of claim 25 for manufacture of food for infants and young children.