Vol. 7, Issue 5 (2019)
Development and quality evaluation of optimized traditional food porridge formulation based on processed amaranth grain
Author(s): Akanksha Singh and Darshan Punia
Abstract: Amaranth is a fast growing crop which can grow under varied soil and agro climatic conditions and is also resistant to heat and drought with no major disease problems. It is a rare plant whose leaves are eaten as vegetable while seeds are eaten as cereal. Because of its similarity with other cereals, it has been considered a pseudo- cereal which can be an alternative rich source of protein and nutrient for poor people in developing countries. This paper reports the sensory characteristics and nutrient composition of two types of porridge prepared from popped amaranth grain i.e sweet and salty porridge. Two levels of popped amaranth grain i.e. 25% (Type-I porridge) and 50% (Type-II) were used. Wheat grain porridge served as control. Sensory evaluation showed that amaranth could be incorporated up to 50% in both sweet and salty porridge. Results indicated that the mean scores of wheat grain (control) porridge were rated as ‘liked very much’ for all the organoleptic characteristics. The scores of appearance and texture were similar i.e. 7.2 in Type- I porridge whereas the scores for colour, aroma, taste and overall acceptability were 7.30, 7.10 and 7.24, respectively. In Type-II porridge mean scores for colour, appearance, aroma, texture, taste and overall acceptability were 7.10, 6.50, 6.60, 6.70, 6.40 and 6.58, respectively, and fell in the category of ‘liked moderately’. It was observed that all types of porridge were acceptable in terms of all sensory characteristics and the scores fell in category of ‘liked moderately’. Proximate composition of both types porridge indicated a significant increase in the crude protein content of amaranth incorporated Type I (13.35%) and Type II (14.54%) salty porridge. Similarly, crude fibre content also increased significantly with the increase in level of amaranth grain to wheat grain. A non- significant difference in ash content between control and Type I and significant differences between control and Type I and Type II porridge were observed.
Pages: 43-45 | 652 Views 76 Downloads
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How to cite this article:
Akanksha Singh, Darshan Punia. Development and quality evaluation of optimized traditional food porridge formulation based on processed amaranth grain. Int J Chem Stud 2019;7(5):43-45.
