Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics

Manohar, R. Sai; Devi, G. Rama; Bhattacharya, Suvendu; Rao, G. Venkateswara

doi:10.1016/j.jfoodeng.2010.09.006

Cited by 20 publications

(15 citation statements)

References 26 publications

(25 reference statements)

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“…The gelatinization or retrogradation degree of starch influences the viscosity of porridge which is ultimately affected by the factors such as the ratio of water-to-starch in the slurry, preparation conditions, added ingredients, nature of starch granules, and the types and contents of other fractions including proteins and lipids (Brouillet-Fourmann et al, 2003;Manohar, Devi, Bhattacharya, & Rao, 2011;Shin & Ryu, 2008). The viscosity of ginseng chicken porridge sharply increased from 775 to 2205 cp at the first 4 weeks, continuously increased to 3433 cp up to 16 weeks, and gradually decreased to 2566 cp at the end of 28 weeks.…”

Section: Resultsmentioning

confidence: 99%

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Jang

Lee

2012

Meat Science

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Section: Resultsmentioning

confidence: 99%

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Jang

Lee

2012

Meat Science

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“…Manohar et al (2011) also reported a similar apparent viscosity of wheat porridge with addition of milk solids. In the present study, the minimum and maximum value for viscosity was obtained for Experiment Nos.…”

Section: Resultsmentioning

confidence: 66%

“…Thus, maximum mouthfeel score was at wheat solids close to the lowest level and milk solids at intermediate levels in the range studied. In a similar study on wheat porridge made with soy protein isolate and skimmed milk powder, Manohar et al (2011) reported an increase in mouthfeel scores with increased milk solids.…”

Section: Resultsmentioning

confidence: 91%

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Optimization of instant dalia dessert pre-mix production by using response surface methodology

Jha

Shalini²,

Patel

et al. 2013

J Food Sci Technol

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Dalia, a wheat-based, particulate containing dairy dessert is popularly consumed as a breakfast food and is also considered as a health food. Though popular throughout Northern parts of the country, its limited shelf-life even under refrigeration imposes severe restrictions on its organized manufacture and marketing. In order to promote dalia dessert as a marketable product, in the present study, a process was developed for manufacture of instant dalia pre-mix, as a dry product with long shelf-life, which could be attractively packaged and easily reconstituted for consumption. During the investigation, the effect of different levels of milk solids and wheat solids was studied on dalia pre-mix quality by employing a central composite rotatable design (CCRD). The suggested formulation had 17.82 % milk solids and 2.87 % wheat solids. This formulation was found to be most appropriate for manufacture of instant dalia pre-mix with predicted sensory scores (Max. 100) of 85.35, 41.98 and 67.27 for mouthfeel, consistency and flavor, respectively; the viscosity of the product was 941.0 cp.

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“…Breakdown viscosity decreased from 477±7.1 to 258±4.4 cP at same level of SMP. Lower breakdown value for starchy food is a good indicator of cooking quality (Manohar et al 2011). The peak (499±6.6 cP) and final viscosity (450±11.9 cP) of porridge prepared with 15 % SMP are similar.…”

Section: Effect Of Smp On Pasting Characteristicsmentioning

confidence: 99%

Rheological quality of pearl millet porridge as affected by grits size

et al. 2014

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Study was conducted to optimize pearl millet grits size for the preparation of acceptable porridge with skimmed milk powder (SMP). Pearl millet porridge was prepared with different grits size (1.410, 0.841, 0.595, and 0.420 mm). A positive (r=0.904) correlation was observed between water absorption index and grits size. Porridge showed shear thinning behavior as, initially shear stress increased with increase in shear rate and later on decreased. Porridge prepared with larger grits (1.410 mm) exhibited higher firmness (38.4± 1.27 N) and viscosity (446±3.9 cP), whereas smaller grits (0.420 mm) resulted in less viscous (118.8±1.74 cP) and firm (20.4±1.85 N) porridge. The medium grits (0.841 mm) produced porridge with acceptable firmness (30.7±1.56 N) and viscosity (298.1±8.81 cP) with moderate (6.0±0.10) acceptability. To improve sensory quality of porridge (grits size 0.841 mm); skimmed milk powder at different levels (0, 5, 10 and 15 %) was added and its effect on various quality parameters was studied. SMP addition significantly (P≤0.05) modified the gelatinization and gelling behavior of grits and decreased (P≤0.05) all the pasting characteristics except pasting temperature, which increased from 77.1±1.85 to 85.9± 3.46°C. The peak (499±6.6 cP) and final viscosity (450± 11.9 cP) of porridge (0.841 mm) prepared with 15 % SMP are quite similar. Hence, it maintains viscosity on cooling, similar to maximum viscosity attained during cooking. Keeping in view the rheological, firmness and sensory quality, 0.841 mm grits of pearl millet with 15 % SMP was found optimum for preparation of acceptable porridge.

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Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics

Cited by 20 publications

References 26 publications

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Optimization of instant dalia dessert pre-mix production by using response surface methodology

Rheological quality of pearl millet porridge as affected by grits size

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