SSR Inst. Int. J. Life Sci.,8(3):3025-3030,
May 2022
Organoleptic and Nutritional Attributes of Chia
and Soybean Based Instant Multigrain Sweet Mix Breakfast Cereal
Varuna Singh1, Lakshmi Bala2, Samiha
Tiwari3
1Associate Professor,
Department of Biochemistry and Nutrition, JhauLalGajodhar
Prasad Mahavidyalaya, Rasulabad,
Kanpur, India
2Professor,
Department of Biochemistry and Nutrition, BabuBanarasi Das University Lucknow,
India
3UMS,
Govt. Girls Higher Secondary School, Amarwara, MP,
India
*Address for Correspondence: Dr. Varuna Singh, Associate Professor, Department of Home
Science, JhauLalGajodhar Prasad Mahavidyalaya, Rasulabad, Kanpur, India
ABSTRACT-Background: Breakfast is the most crucial meal after overnight
fasting but the morning has the most rushed hours for working people. Ready to
eat and ready to cook breakfast cereals are very popular these days that provide
maximum nutrition with less effort than cooking breakfast cereals.
Methods: Instant Multigrain sweet Mix breakfast cereals by
using Chia in different proportion with cereals which
varies accordingly, and Soybean with constant amount along with skimmed milk
powder, sugar, brown sugar and golden syrup. Breakfast mixes were made with
whole Chia seeds and secondary processed i.e. popped
maize, puffed rice paddy and flaked wheat.
Results: After organoleptic
evaluation by panel list by using 9 hedonic scales, 10% Chia
seeds with other cereals and soybean combination could be used best quality
instant multigrain sweet mix breakfast cereals with nutritionally adequate
compared with other market brand product along with 6-month shelf life.
Conclusion: Instant multigrain sweet mix breakfast cereals by using Chiahave essential nutrients that require in commercial
breakfast cereals brands.
INTRODUCTION-
Breakfast
is the most important meal that has a maximum nutritional contribution to
dietary meals and sound health [1]. Rice (Oryza sativa L.) is an in-demandcereal that
gives 700 kilo calories/ person/ day to the large community of Asia and Africa.
Rice is a considerable carbohydrate, and also a source of vitamin-B complex but
it contains a modest amount of protein and fat [2].
Maize kernel is an edible and
nutritionally dense part of the plant that contains vitaminslike
vitamin C, vitamin E, vitamin K, vitamin B complex, folic acid, selenium and significant
amount of potassium [3]. Popcorn is the prominent snack of maize
that supplies protein (10.36–12.78%), fat (3.55–4.86%) and starch
(70.57–75.37%) and well-provided fibres in the human
diet which will upgrade the digestion process [4].
Soybeans are a well-provided sourceofprotein that contains the essential number of amino
acids and oil content, which scores 60% of dry soybeans by weight and the
remaining, consists of 35% carbohydrates and 5% ash. Many relevant vitamins, flavonoids, and polysaccharides also exist within soybeans [5].
Chia
seeds are used in many forms like whole seeds, mucilage, flour, and oilseed.Chia seed is just about 15.24% protein, 26.41%
carbohydrates, and 25.40% fat and its oil quality content, acquires almost
55.60% linolenic acid (ω-3), 18.20% linoleic acid (ω-6), 6% monounsaturated ω-9, and
10% saturated fat. On the other hand, the seed has extraordinarily soluble and
insoluble dietary fibre, over 35% of the total
weight, and it is a rich source of B vitamins and minerals. It also occupies 6
times more calcium, 11 times more phosphorus, and 4 times more potassium than
100 g of milk, besides getting holds magnesium, iron, zinc, and copper [6].
Sugar is extensively consumed and liked
food products in the forms of sweeteners, blenders and colouring
agents, which provide a favourable amount of energy [7].
Milk is a broadly consumed product
worldwide and that can be preserved by removing water using spray drying and
roller drying methods to forbid microbial growth and hinder enzymatic spoilage.
Milk powders are frequently used for convenience in transportation and product [8].
Hence, the main objectives of this study
were to prepare an instant multigrain sweet mix for breakfast cereals with
different combinations of wheat, rice or maize, soybean and Chia
seeds along with skim milk powder and variable products of sugarcane (brown
sugar, golden sugar syrup). Then evaluate the suitability of the mix and
prepare breakfast cereal of multiple choices and also determine the physicochemical,
sensory and shelf-life characteristics of the product.
MATERIALS
AND METHODS
Source
of Raw material- Chia
seeds, skim milk powder and other ingredients from the commercial slot of
supermarkets whereas rice paddy, wheat grains and pre-gelatinized maize were
purchased from the local market of the chin, Lucknow,
India.
Primary processing of Cereals and soybean- Processing
of grains is broadly classified into two parts before mixing in key products firstly;
primary processing includes cleaning of grains from dust and other foreign
matters like straw and weeds.
Secondly, secondary processing was done
with slight modifications to obtain desired texture i.e. puffing of rice paddy
by sand roasting [9] temperature of sand is about 250°C cleaning of
rice paddy followed by sieving separate husk and rice puffs thenrolled
for desirable texture.The popping of maize by the
traditional sand roasting method that followed by heating of the sand at whichpopping occurs at about 177℃ then sieving and
rolling [10]. Soybean processing has been done through the soaking
in water for 12 hrs, steamed in a pressure cooker for 15 min at 80℃,
dried in a cabinet dryer at 35℃ for 2 days, roasting the seeds for 20
min, grounded in an electric grinder and then roasting of soy flour to remove antinutrients and to achieve flavour[11].
Preparation
of instant multigrain sweet mix breakfast cereal- The
instant multigrain sweet mix was composed of using different cereals i.e. wheat
flakes, puffed rice paddy and popped maize dry ingredients with Chia seeds, soybean powder, and ingredients like skim milk
powder and sugar. All ingredients were poured into the bowl and the mass was
kept under constant stirring until completely mixed. Stainless steel spoon was
used for stirring. The three formulations of each cereal (Table 1) are tried
for the preparation of instant multigrain sweet mix breakfast cereal. Based on
sensory scores, a final product was selected.
Table
1: Formulation
of instant multigrain sweet mix breakfast cereal in different combinations with
constant ingredients with variation in an amount in percentage
Cereals
(%)
Chia
(%)
Soybean (%)
Sugars
(%)
Skim
milk powder (%)
Code
Wheat
(%)
40
10
10
30
10
W2C1
30
20
10
30
10
W2C2
20
30
10
30
10
W2C3
Rice
(%)
40
10
10
30
10
R2C1
30
20
10
30
10
R2C2
20
30
10
30
10
R2C3
Maize
(%)
40
10
10
30
10
M2C1
30
20
10
30
10
M2C2
20
30
10
30
10
M2C3
Sensory
evaluation- The formulated breakfast cereals were organoleptically evaluated on the 9-point hedonic scale [12],
the evaluation of products was done by 10 semis trained panels drawn from BabuBanarasi Das University, Lucknow and CFTRI Resource Centre, Dewa
road Lucknow were asked to score the food products
for their colour, flavour,
texture, taste, appearance and overall acceptability then the data were analysed statistically by the independent Kruskal-Wallis test.
Proximate
composition- The proximate nutritive analysis of the
sensorial best accepted instant multigrain sweet mix formulations was estimated
[13]. The moisture content was calculated based on the weight loss
of the sample while heating in a hot air oven at 105°C. Ash content was analysed by incineration in a muffle furnaceat 550°C. Fat was estimated by the Soxhlet method. Carbohydrates were mathematically
calculated difference [100- (moisture + ash + protein + fat + dietary fibre)] [13].
Each value was the average of three
determinations. Total dietary fibre was determined by
boiling alternatively in acid and alkali and ash in muffle furnace. Protein
content was determined by the conventional method of "micro-Kjeldahl” [14] total nitrogen, obtained
considering a conversion factor of N (%)×6.25.The mineral analysis i.e. calcium, iron and
phosphorous was done by AAAS.
Statistical
Analysis- All the experiments were carried out in triplicates and
the standard deviation of the results was calculated using Excel -2010. The best product was statistically analysed by Independent samples Kruskal-Wallis
Test (p<0.05).
RESULT-
Organoleptically 10% incorporation of chia
with 40% bowls of cereal along with other constant ingredient scores maximum in
independent -samples Kruskal-Wallis tests as shown in
Fig. 1 that further shows nutritional composition analyses on parameters of
ash, moisture, fat fibre, protein, carbohydrate,
energy, calcium, iron and phosphorous values shows in Table 2. The formulated
instant multigrain
sweet mix breakfast cereal was then compared with market popular brand Quaker instant oats maple and
brown sugar and Kellogg’s oats organoleptically as
well as nutritionally. The nutritional values of the brand product were taken
from nutritional information on the pack and then compared with analyses of the
nutritional value of the developed product (Table 3), which concludes that the
developed product has parallel nutrition adequacy as brand products hold.
Fig.
1: Analysis
of selecting the best ready-to-cook
instant multigrain sweet mixes using Chia
incorporated with different variations of wheat, rice and maize based on organoleptic evaluation (Color, Appearance, Aroma Texture,
Taste and OAA) comparison
Table
2:Nutritional composition of best
instant multigrain sweet mixes of Chia seeds incorporating wheat (W2C1), rice (R2C1) and
maize (M2C1)
Nutritional
and Mineral components
W2C1
R2C1
M2C1
Ash
(g/100g)
4.42±0.12
3.11±0.04
3.05±0.08
Moisture
(g/100g)
10.36±0.01
9.19±0.03
5.68±0.32
Fat
(g/100g)
10.37±0.06
9.40±0.11
9.51±0.16
Fibre
(g/100g)
5.19±0.32
4.37±0.05
3.74±0.04
Protein
(g/100g)
16.81±0.08
15.84±0.03
14.47±0.05
Carbohydrate
(g/100g)
63.20±0.47
67.29±0.12
69.23±0.23
Energy
(g/100g)
413.41±1.34
417.10±0.67
420.38±0.60
Calcium
(mg/100g)
75.31±0.97
74.51±0.62
62.76±0.34
Iron
(mg/100g)
8.82±1.26
7.94±0.52
3.75±0.51
Phosphorous
(mg/100g)
89.45±6.15
141.69±5.08
101.84±6.52
Data
were represented as mean±SD
Table 3: Nutritional
adequacies of developed best instant multigrain sweet mix with popular
breakfast cereal brands i.e. Quaker instant oats maple and brown
sugar and Kellogg’s oats
Nutritional components
W2C1
R2C1
M2C1
Quaker instant oatsmaple and brown sugar
Kellogg's oats
Ash
4.42±0.12
3.11±0.04
3.05±0.08
NA
NA
Moisture
10.36±0.01
9.19±0.03
5.68±0.32
NA
NA
Fat
10.37±0.06
9.40±0.11
9.51±0.16
4.6
9
Fibre
5.19±0.32
4.37±0.05
3.74±0.04
2.3
10
Protein
16.81±0.08
15.84±0.03
14.47±0.05
9.3
11.6
Carbohydrate
63.20±0.47
67.29±0.12
69.23±0.23
76.7
67.8
Energy
413.41±1.34
417.10±0.67
420.38±0.60
372.1
379
Calcium
75.31±0.97
74.51±0.62
62.76±0.34
NA
NA
Iron
8.82±1.26
7.94±0.52
3.75±0.51
2.3
2.4
Phosphorous
89.45±6.15
141.69±5.08
101.84±6.52
NA
NA
Data were presented as mean±SD
DISCUSSION-
Sensory
analysis is a key parameter for acceptance of a new product in terms of modification, improvement, and development (Kumar et al.[12]).
Effect of incorporation of Chia to different
cereals on sensory characteristics of instant multigrain
sweet mix breakfast cereal. With the increase in the level of Chia seeds, the sensory scores for colour,
aroma, texture, taste and overall acceptability of products decreased. 10%
incorporation of Chia seed has maximum scores. But a
further increase in the addition of Chia seeds anda decrease in cereal amount significantly
decreased scores in all parameters of sensory evaluation. In wheat products
W2C1 10% incorporation of Chia seed had scored
highest in colour, appearance, aroma, texture, taste
and overall acceptability on a 9-point hedonic scale and it decreased in W2C2
and W2C3, respectively. Similarly, the incorporation of Chia
seed in cereal rice R2C1 the score highest in colour,
appearance, aroma, texture, taste and overallacceptabilityrespectively.It is also showing a decrease in scores
in R2C2 and R2C3. The same result was also shown with the incorporation of Chia with cereal maize M2C1 scores highest among M2C2(20%) and M2C3(30%) then decreases respectively addition
by 30%. The Chia seeds are black, which affect the colour of the
product and slightly become bitter.The analysis of
macronutrient and mineral composition of three selected breakfast cereals W2C1,
M2C1 and R2C1. The result showed that high moisture (10.36±0.01 g/100 g), fat (10.37±0.06 g/100 g),
fibre (5.19±0.32 g/100 g),
protein content (16.81±0.08 g/100 g)
and ash (4.42±0.12 g/100 g) were presented
in W2C1 product. High carbohydrate (69.23±0.23 g/100 g)
and energy (420.38±0.60 kcal) were recorded
in the M2C1 variation. The least ash (3.05±0.08),
moisture (5.68±0.32), fibre
(3.74±0.04) and protein content (14.47±0.05) was found in M2C1 variation. In W2C1,
the carbohydrate (63.20±0.47)
and energy content (413.41±1.34) was
very less as compared to other products.
The study of the mineral content of
these three products viz. W2C1, M2C1 and R2C1 depicted that W2C1 contained high
calcium (75.31±0.97
mg/100
g) and iron content (8.82±1.26 mg/100
g) as well as least phosphorous content (89.45±6.15 mg/100 g). While M2C1 contained the
least calcium (62.76±0.34 mg/100 g) and iron content (3.75±0.51 mg/100 g) as compared to other
variations. High, phosphorous was recorded in R2C1 i.e. 141.69±5.08 mg/100 g.
The best-accepted product compared with a commercial
brand available on the local supermarket shelf shows nutritional adequacy that
provides well-balanced nutrition.Instant multigrain sweet mix macronutrient
compared to popular brand quaker
instant oats maple and brown sugar and Kellogg’s oats. The
protein content range between 12.84 to 16.81 g/100 g as compared with 9.3 and
11.6 g/100g, respectively. In commercial product micronutrient
information was higher than brand calcium, iron and phosphorous range between
61.66 to 75.31 mg/100 g, 3.75 to 9.87 mg/100 g, and 73.6 to 141.69 mg /100,
respectively.
CONCLUSIONS-
Based
on the results obtained, it was concluded that good quality instant multigrain
sweet mix breakfast cereals with high acceptability can be made from a
combination of chia, soybean and different
combination of cereals (wheat, rice, and maize) along with skim milk powder and
sugar. The finding of the study showed products with 10% chia
incorporation were best in sensory evaluation. The nutritional analysis reveals
that a product that has been accepted organoleptically
is nutritionally well-balanced compared to other commercially available brands
in the market.These kinds of ready to eat mixes are
nutritious as well as a healthy option to satisfy taste buds in breakfast.
The present study is confined to product
development and nutritional adequacy or analysis but it can be extended to
study the consumer acceptability of developed products. In addition, the
bioavailability of nutrients will also be analysed
and the processing of products with new advanced technology will improve
texture and acceptability.
CONTRIBUTION OF AUTHORS
Research concept-Dr. Varuna Singh
Research design- Dr. Varuna Singh
Supervision- Dr. LashmiBala
Materials- Dr.
Varuna Singh
Data collection- Dr.
Varuna Singh
Data analysis and Interpretation- Dr. Varuna Singh
Literature search- Dr. Varuna Singh, Dr. SamihaTiwari
Writing article- Dr. Varuna Singh, Dr. SamihaTiwari
Critical review- Dr.
LashmiBala
Article editing- Dr.
Varuna Singh, Dr. SamihaTiwari
Final
approval- Dr. LashmiBala
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