Abstract
Increasing metabolic disorders and changing lifestyles have created an increased demand for healthy convenience food, especially breakfast. The study aims to identify an ideal processing method to formulate a Ready-to-Cook savory wheat (Dalia) porridge with reduced starch digestibility and enriched protein and fiber content. Pressure-cooking (WP), autoclaving (WA), drum-drying (WD), flaking (WF) and toasting (WT) were adopted for instantization. The energy distribution was as per the guidelines of the American Diabetes Association. Processing resulted in reduced cooking time, changes in color parameters, increased water absorption and solubility. Complete gelatinization of starch was observed in all samples except WA and WT. Resistant starch content increased in all samples (8.95-16.70 g/100 g) except WD and WT. The estimated glycemic Index (eGI) ranged from 65.8-54.8, with maximum eGI shown by WD and minimum by WA. Increased in vitro protein digestibility 5-10% was observed. All the porridge showed good sensory characteristics and acceptability.
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