Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes
Jyoti Goyat1
, Shalini G Rudra2, Sukhneet Suri3, S J Passi4 Himjyoti Dutta1*
1Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.
2Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India.
3Department of Food Technology, Vivekananda College, University of Delhi, New Delhi, India
4Public Health and Nutrition, Amity University Uttar Pradesh, Noida, India.
Corresponding Author Email: duttahimjyoti@gmail.com
Abstract:
Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.
Keywords:
Chia; Flour; Mucilage ; Porridge; Quinoa; Sensory
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