Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal
Authors
-
Department of Food Technology and Management, M.O.P. Vaishnav College for Women, Chennai - 600 034 ,IN
Taniya Kapoor -
Department of Food Technology and Management, M.O.P. Vaishnav College for Women, Chennai - 600 034Haripriya A.
DOI:
https://doi.org/10.21048/ijnd.2020.57.4.25805Keywords:
Ready To Eat, Breakfast Cereal, Inulin, Low Calorie, Sugar-free, Fibre Rich, Gluten Free.Abstract
Multi grain breakfast cereal is often considered as a healthy choice for people to increase their fiber intake. Chicory root fiber (inulin) is a natural soluble fiber with GRAS status that offers both nutritional (prebiotic fiber) and functional (texture and taste improvement) benefits for a variety of food applications. In this present study, attempts have been made to develop a fibre rich and sugar free Ready to Eat (RTE) breakfast cereal by addition of standardized proportion of inulin. The breakfast cereal was made by preparing a batter with composite flours consisting of oats flour, sprouted foxtail millet flour, quinoa flour, sprouted amaranth flour; beetroot powder, inulin powder, baking powder and strawberry essence. This batter was piped into rings using a plain nozzle and baked (170°C for 10-15 minutes). Breakfast cereals with varied proportion of inulin along with control samples were subjected for sensory analysis on a 9-point hedonic scale. Sample with highest sensory score (IBC3) and control sample (CBC1) were subjected to functional, nutritional and shelf life analysis. The moisture content, protein, fat, carbohydrate, dietary fiber and total calories of breakfast cereal (IBC3) were 3.3 ± 0.05%, 10.1 ± 0.1%, 5.24 ± 0.04%, 65.17 ± 0.5 g, 22.49 ± 0.5 g and 348 kcal respectively. The developed breakfast cereal was on par with the market samples for energy, fat and protein consisting of good amount of dietary fibre. The per serving nutrient adequacy of the developed breakfast cereal was 15.2 % for energy, 13.7 % for protein, 8.84 % for fat, 22.4 % for fibre, 9 % for iron, 33.1 % for calcium and 15.7 % for phosphorus of the RDA. Iron, calcium and phosphorus estimated were 3.84 ± 0.02 mg, 49.5 ± 0.1mg and 236.06 ± 0.01 mg respectively. The Free Fatty Acid (FFA) and Initial peroxide Value (IPV) of CBC3 and IBC1 increased slightly during storage without reaching their standard values which were set at no more than 30 meq.gof iodide/kg for FFA and 3 mg of KOH/100 g for IPV. Breakfast cereal can be stored at room temperature for 60 days. The current study recommends that inulin (16%) can be incorporated in the breakfast cereal which confers dual benefits of a sweetener and for fibre enrichment.
Downloads
Metrics
Downloads
Published
How to Cite
Issue
Section
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
Accepted 2020-09-14
Published 2020-11-24
References
Fast, B. R. Breakfast cereals and how they are made second edition. Am. Assoc. Cereal Chem., 2000, 14-57. DOI: https://doi.org/10.1094/1891127152
Meyer, D., Bayarri, S., Tárrega, A. and Costell, E. Inulin as texture modifier in dairy products. Fd. Hydrocolloids, 2011, 25, 1881-1890. DOI: https://doi.org/10.1016/j.foodhyd.2011.04.012
Roberfroid, M. B. Inulin-type fructans: Functional food ingredients. The J. Nutr., 2007, 137, 2493-2502. DOI: https://doi.org/10.1093/jn/137.11.2493S
Turner, N. D. and Lupton, J. R. Dietary fiber, advances in nutrition: An Int. Rev. J., 2011, 2, 151-152. DOI: https://doi.org/10.3945/an.110.000281
Apolinario, A. C., de Lima Damasceno, B. P., de Macedo Beltrao, N. E., Pessoa, A.,Converti, A. and da Silva, J. A. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydrate Polymer, 2014, 101, 368-378. DOI: https://doi.org/10.1016/j.carbpol.2013.09.081
Tungland, B.C. and Meyer, D. Non digestible oligo- and polysaccharides (Dietary fiber): Their physiology and role in human health and food. Compreh. Rev. Fd. Sci. Fd. Safety., 2002, 1, 90-109. DOI: https://doi.org/10.1111/j.1541-4337.2002.tb00009.x
Gokhale, Sagar Lele and Smita. Dehydration of red beetroot (Beta vulgaris) by hot air drying: process optimization and mathematical modeling. Fd. Sci. Biotechnol., 2011, 20, 955-964. 10.1007/s10068-011-0132-4. DOI: https://doi.org/10.1007/s10068-011-0132-4
Ivone Lima Santos, Caroline Joy Steel, Jaime Paiva Lopes Aguiar, Marcio Schmiele, José Carlos de Sales Ferreira and Francisca das Chagas do Amaral Souza. Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder. Afr. J. Fd. Sci., 2017, 11. 310-317. DOI: https://doi.org/10.5897/AJFS2015.1396
Deshpande, H.W. and Poshadri, A. Physical and sensory characteristics of extruded snacks prepared from foxtail millet based composite flours. Int. Fd. Res. J., 2011, 18, 730-735.
Luckett, C.R. and Wang, Y.J. Application of enzyme-treated corn starches in breakfast cereal coating. J. Fd. Sci., 2012, 77, 901-906. DOI: https://doi.org/10.1111/j.1750-3841.2012.02794.x
Sogi, D.S. and Chandi, G.P. Functional properties of bran protein concentrate. J. Fd. Engin., 2007, 79, 592-597. DOI: https://doi.org/10.1016/j.jfoodeng.2006.02.018
AOAC. Official Method of Analysis. 15th Edition, Association of Official Analytical Chemists, Washington DC, 2006.
Karuna, D., Noel, D. and Dilip, K. Food and nutrition bulletin. United Nation, 1996, 17(2).
AOAC. 2000. Official Methods of Analysis. 17th (edn). W. Horwitz. AOAC International, Gaithersburg, MD, USA.
AOAC (1996) Official Method of Analysis of the Association of Official Analytical Chemists. AOAC International, Arlington.
AOAC (1999) Official methods of analysis, 20th edn. Association of Official Analytical Chemists, Washington
Longvah, T. Indian Food Composition Table. National Institute of Nutrition, Indian Council of Medical Research, 2017.
Nkiru E. Odimegwu, Chigozie E. Ofoedu, Gloria C. Omeire, Munachiso C. Umelo, Chioma N. Eluchie, Serah O. Alagbaoso. Production and evaluation of breakfast cereals from flour blends of maize (Zea mays) and jackfruit (Artocarpus heterophyllus Lam.) seeds. Arch. Curr. Res. Int., 2019, 16, 1-16. DOI: https://doi.org/10.9734/acri/2019/v16i330092
Begić, M., Tahmaz, J., Mulagić, A., Semić, A. and ZbreveËœuljević, S. O. Impact of the temperature on the milk absorption of different kinds of breakfast cereals. Works of the Faculty of Agri. Fd. Sci., University of Sarajevo, 2017, 62, 425-435.
Usman, G.I. Production and evaluation of breakfast cereals from blends of African yam bean (Sphenotylis stenocarpa), maize (Zea mays) and defatted coconut (Cocos nucifera); J. Fd. Proc. Preserv., 2014, 38, 1037-1043. DOI: https://doi.org/10.1111/jfpp.12060
Ayernor, G.S. and Ocloo, F.C.K. Physiochemical changes and diastatic activity associated with germinating paddy rice (PSB.RC 34). Afr. J. Fd. Sci., 2002, 1, 37-41.
