Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties

Mandge, Harshad M.; Sharma, Savita; Dar, B.N.

doi:10.1007/s13197-011-0461-6

Cited by 50 publications

(44 citation statements)

References 7 publications

(7 reference statements)

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“…Multigrain products must be of course whole grain to offer maximum nutritional benefits. The use multigrains are well established in other food sectors particularly bakery and breakfast cereals [3]. They make a positive contribution to the taste and texture of products and consumer readily accept the health benefits.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Malik¹

2016

J Food Process Technol

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The main aim for the development of multigrain breads was to meet the increasing demand of healthy diet with reference to economy. The multigrain breads were developed by replacing wheat flour by 5.10, 15, 20 and 30% of oat, barley, maize and rice flours and 1% flax seeds were incorporated in bread making to increase its pharmaceutical value. A prominent change was observed in case of protein content by altering the substitution levels. Similarly fat, fibre and ash also vary by varying the flour ratios. The colour analysis showed certain change in L * , a * and b * values. More the fibre content was introduced in the samples, more the brown colour appeared. The texture profile analysis (hardness, springiness, chewiness & cohesiveness) increased by increasing the percentage of composite flours in the blends. Physical characteristics (bread volume, dough expansion and specific volume) increased by decreasing the percentage of blends in the bread samples and vice versa.

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Section: Introductionmentioning

confidence: 99%

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Malik¹

2016

J Food Process Technol

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“…The pasting properties of the porridge samples were measured using a rapid visco analyzer (Model 3‐D Newport Scientific Pty Ltd., Warriewood, Australia) with a modified method (Mandge, Sharma, & Dar, ). The viscosity of the porridge was measured using a Brookfield digital viscometer (Model DV‐I, Brook Field Engineering, Middleboro, MA, USA) with a No.…”

Section: Methodsmentioning

confidence: 99%

Effect of lotus seed on viscosity and antioxidant activity of soy‐based porridge

2018

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Background and objectives Soy and lotus seeds were added to rice porridge to develop its nutritional value. Three types of porridge were prepared: rice with soy (RS), rice with lotus seed (RL), and rice with soy and lotus seed (RSL). The viscosity, antioxidant properties, and antibacterial effect of the three different types of porridge were compared to those of rice porridge (control). Findings Compared to control (protein: 1.25% and carbohydrate: 90.5%), RS had higher protein (2.55%) and lower carbohydrate (84.3%) content without any change in the calorie content. The addition of soy decreased the viscosity of rice porridge from 3,861 cP in the control to 751 cP in RS. However, the addition of lotus seed increased the viscosity of rice porridge to 2,788 cP in RL. DPPH value was increased from 9.2% in the control to 18.9% in RS, 59.4% in RL, and 64.4% in RSL. Microbiological index value was decreased from 12,363 CFU/g in the control to 440 CFU/g in RS, while RL and RSL were below the limit of detection. Panelists evaluated the similar tendency of beany, grass, and nutty taste between rice and soy porridges (p > 0.05) as well as the thickness of RSL (4.1) also had a similar score to that of control (5.0; p > 0.05). Conclusions Lotus seed could help improve the viscosity properties and antioxidant capacities of soy‐based porridge. Particularly, soy and lotus seed synergistically improved DPPH radical scavenging capacity of porridge. Significance and novelty Minimal research has thus far been carried out on porridge with the addition of lotus seed. To develop a protein‐enhanced porridge, around 30% of rice was replaced with soy. The addition of lotus seed increased the viscosity of soy porridge as well as its antioxidant capacity and antibacterial effects.

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“…Analisa meliputi sensori (warna, aroma, rasa, kekenyalan, penerimaan umum) 23 , fisik (warna 24 , cooking loss, daya kembang dan tekstur) 25 . Kemudian dilakukan uji efektifitas digunakan untuk menentukan satu perlakuan terbaik dengan mengurutkan prioritas dan kontribusi terhadap hasil 26 .…”

Section: Analisaunclassified

Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

Diniyah

Setiawati²,

Windrati³

et al. 2018

J. Penelit Pascapanen Pertan

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ABSTRAKMi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta dilakukan analisis proksimat. Hasil uji efektifitas menunjukkan bahwa penambahan bahan pengikat konjak 0,75% merupakan perlakuan terbaik dengan penerimaan sensori meliputi kesukaan terhadap warna 3,5; aroma 3,0; rasa 2,9; kekenyalan 3,7; penerimaan umum 3,6; karakteristik fisik seperti chroma 29,51; Hue° 118,23; tekstur 14,475 kg/s2; cooking loss 11,62%; daya kembang 123,33%; dan karakteristik kimia meliputi kadar air 30,96%; abu 1,12%; lemak 0,79%; protein 2,95% dan karbohidrat 64,53%. Dengan demikian, nutrisi yang kaya tersebut dalam mi mojang akan sangat bagus sebagai sumber makanan instan. The Noodle is a food made from wheat flour, but also from rice, derived of potato starch, cassava and corn. Generally, noodles are prepared from flour, salt, water and various optional ingredients. The aim of this research were to determine the effect of binding agent variations addition on the sensory and physical properties of mojang noodles and the best binding agent addition to produce mojang noodles with good characteristic. The experiment design that used for this research was Random Block Design (RBD) 1 factor namely variation of binding agent addition (egg, xanthan gum and konjac) with 3 replicants. Sensory acceptability such as color, aroma, flavor, elasticity, overall acceptance, and physical properties (chroma, Hue°, texture, cooking loss and swelling power) were investigated. Then the best formulation was compared with control (100% wheat). The results showed that various of binding agent addition with konjac 0.75% was the best treatment with sensory acceptability of color 3.48; aroma 3.00; flavour 2.92; elasticity 3.68, overall 3.56; physical characteristic of chroma 29.51; Hue° 118.23; texture 14.475 kg/s2; cooking loss 11.62%; swelling power 123.33%) and chemical characteristic of moisture content 30.94%; ash 1.12%; fat 0.79%; protein 2.95% and carbohydrate 64.53%). Thus, this nutrient rich mojang's noodle will be a good source of instant food.

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Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties

Cited by 50 publications

References 7 publications

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

Effect of lotus seed on viscosity and antioxidant activity of soy‐based porridge

Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

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