Abstract
Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.
Highlights
Porridge is primarily a cereal based breakfast dish consumed by people of all age groups
The CQS flour was rich in protein, fat and ash content owing to high fat content of chia and high protein and ash content in both the seeds.[20]
The results indicated that the substituted flours were more shelf stable than the standard steamed and roasted rice porridge flours
Summary
Porridge is primarily a cereal based breakfast dish consumed by people of all age groups. Cooking results in gelatinization of starch and leaching out of soluble starch and protein components, leading to the viscous texture of porridge.[4] Industrially processed, packaged instant dry porridge mixes are available in the market Such products need simple reconstitution with water or milk to develop the consumable consistency. The principle behind this peculiar hydration capacity of the mixes is the presence of dehydrated pregelatinized starch in those, which has a tendency to absorb more water upon soaking.[5] Hydrothermally treated low amylose chokua rice varieties with apparent amylose contents ranging between 7-20% are known to produce ready-to-eat (RTE) whole rice products like komal chaul and bhoja chaul.6The hydrothermal processes primarily involving steaming and roasting result in pregelatinization of starch in these products They do not require cooking and can be reconstituted to cooked-like texture and viscosity by hydration at room temperature.flour of hydrothermally treated chokua rice could be considered ideal base flour to prepare dry porridge mixes. While heat labile compounds are denatured, certain Maillard compounds with antioxidant activities may form in such products.[8,9]
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