Kumar Shiv, Baniwal Poonam, Nayik Gulzar Ahmad, Prasad Kamlesh, Khan Khalid Ali, Ghramh Hamed A, Kumar Harish, Karabagias Ioannis Konstantinos
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India.
Department of Nutrition & Dietetics, Chandigarh University, Mohali 140413, India.
Foods. 2021 Jul 18;10(7):1658. doi: 10.3390/foods10071658.
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.
本研究旨在运用响应面法优化并开发即食型大米基功能性早餐食品。原料（即脱脂奶粉、瓜尔胶和硫酸亚铁）的用量已预先优化并保持恒定，而粗糖和黑巧克力则作为自变量。巧克力涂层烤碎米（CCRFR）中粗糖和黑巧克力的最佳用量分别为8.49克和25.43克。同时，还研究了CCRFR和未涂层烤碎米（RFR）的物理、糊化、质地、功能、形态、光学和感官特性。CCRFR的矿物质（铁和钙）和总多酚含量显著更高。此外，其尺寸、感官和功能特性也得到了改善。使用扫描电子显微镜观察了CCRFR和未涂层产品之间的形态结构变化。这种涂层为烤米增加了营养价值，使其成为一种重要的功能性即食无麸质谷类早餐食品。
