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J Food Sci Technol (January 2014) 51(1):97103 DOI 10.1007/s13197-011-0461-6
ORIGINAL ARTICLE
Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties
Harshad M. Mandge & Savita Sharma &
Basharat Nabi Dar
Revised: 1 July 2011 /Accepted: 5 July 2011 /Published online: 2 August 2011 # Association of Food Scientists & Technologists (India) 2011
Abstract Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by instantization (cooking) treatments to produce instant multigrain porridge. Cooking treatment involved three processing steps, Soaking (A: Soaked for 5 h at 50 C, B: Soaked for 3.5 h at 65 C), Steaming at 15 psi for 10, 15, 20 min. and drying at 40 C. Quality evaluation (physical, textural and sensory) of multigrain porridge was used as criteria to select the best processing condition for instantization. Per cent water absorption of grains increased significantly with increase in soaking time/temperature. Complete gelatinization of starch with no stickiness in cooked grains was obtained at 65 C/3.5 h (soaking) followed by steaming (15 psi/15 min). The results suggest that multigrain blends can be instantized into an acceptable and nutritional, traditional breakfast food (porridge). The multigrain porridge given soaking treatment at 65 C/3.5 h and steaming treatment for 20 min was having better physical and sensory properties.
Keywords Multigrain porridge . Soaking . Cooking . Bulk density. Pasting properties
In recent years, a wide range of processed foods in ready-to-eat form have been marketed with increased
interests in health foods. Consumers also now believe in health benefits or nutrition as being desirable food qualities. Breakfast cereals have potential to contribute as nutritious food because of dietary fibre and other health significant bioactive compounds in whole grains. In addition to whole grain benefits, multigrain concept can provide breakfast foods with number of benefits associated with these grains. This multigrain blends helps to mix different whole grains to maximize their nutritional, functional and sensory properties. Apart from health significance, convenience is also a recent trend in international as well as Indian food market. Convenience products are quick and easy to prepare, thus, saves cooking time and requires few cooking skills.
In India, wide range of traditional foods are consumed as breakfast. To attract consumers, traditional products must be reformulated...