Development of quick cooking multi-grain dalia utilizing sprouted grains

Abstract

Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.

Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

“…Drying kinetics data are important to find out optimum drying conditions for a specific product and also for designing a suitable dryer. Besides, several research articles have studied the physical, chemical, nutritional, cooking and sensory qualities of sprouted wheat at different time periods (Mridula et al, 2015(Mridula et al, , 2013. The stated properties significantly improved in sprouted wheat as compared to control unsprouted wheat.…”

The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

“…Wholegrains are considered as significant components of a healthy diet since they are valuable sources of phytochemicals such as phenolic compounds, antioxidants, phytic acid and sterols, water-soluble fiber (such as β-glucan and arabinoxylan), minerals, and vitamins (Mridula et al 2015). There is increasing evidence that the consumption of wholegrain can be related to reductions in markers of overweight, obesity and type 2 diabetes (Della Pepa et al 2018;Wang et al 2020).…”

“…Commonly, breads made with blends of flours are commercially designed "multigrain" as they contain more than one type of grains such as wheat, maize, millet, sorghum, oat, barley, maize, and rice (Sagar and Pareek 2021). Some of the multigrain flours may include wholegrain ingredients but the term multi-grain does not necessarily ensure that the food certainly contained wholegrain ingredients (Mridula et al 2015). Consumers might be confused between "multigrain" and "wholegrain", which are not interchangeable terms.…”