Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food.

Shiv Kumar,Gulzar Ahmad Nayik,Khalid Ali Khan,Harish Kumar,Hamed A Ghramh,Ioannis Konstantinos Karabagias,Poonam Baniwal,Kamlesh Prasad

doi:10.3390/foods10071658

Abstract

The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables. The optimum levels of jaggery and dark chocolate for chocolate-coated roasted flaked rice (CCRFR) were 8.49 g and 25.43 g, respectively. The physical, pasting, textural, functional, morphological, optical, and sensory characteristics of CCRFR and uncoated roasted flaked rice (RFR) were also studied. CCRFR had significantly higher mineral (iron and calcium) and total polyphenolic contents. Furthermore, the dimensional, sensory, and functional properties were also improved. The changes in morphological structure were also observed between the CCRFR and uncoated product using scanning electron microscopy. The coating adds nutritional value to the roasted rice and renders it an essential functional RTE convenience gluten-free cereal breakfast item.

Highlights

Paddy (Oryza sativa L.) is the principal cultivated crop in Asia
Being the second-largest paddy-producing country, India contributes one-fifth of the world paddy production, which amounts to 172.58 MMT in 2017–2018 out of 44.50 million hectares of cropped area [1]
Rice is considered an exceptional medium for the preparation of fortified products and nutraceuticals because of its inert taste

Summary

Introduction

Paddy (Oryza sativa L.) is the principal cultivated crop in Asia. Being the second-largest paddy-producing country, India contributes one-fifth of the world paddy production, which amounts to 172.58 MMT in 2017–2018 out of 44.50 million hectares of cropped area [1]. Availability of rice made it a regular staple foodstuff item of the county and different ready-to-eat (RTE) rice-based food savors are, found readily available locally. Rice is considered an exceptional medium for the preparation of fortified products and nutraceuticals because of its inert taste. It acts as a good conveyor for the development of aromas, colors, and flavors [3]

Methods

Results

Conclusion