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KOSE S, CEYLAN MM, ALTUN I, ERIM KOSE Y. Determınatıon of some basıc propertıes of tradıtıonal malatya cheese. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kumar S, Baniwal P, Nayik GA, Prasad K, Khan KA, Ghramh HA, Kumar H, Karabagias IK. Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food. Foods 2021; 10:foods10071658. [PMID: 34359528 PMCID: PMC8305464 DOI: 10.3390/foods10071658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 12/15/2022] Open
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.
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Affiliation(s)
- Shiv Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India; (S.K.); (P.B.)
- Department of Nutrition & Dietetics, Chandigarh University, Mohali 140413, India
| | - Poonam Baniwal
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India; (S.K.); (P.B.)
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College, Shopian 192303, India;
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India; (S.K.); (P.B.)
- Correspondence: (K.P.); (I.K.K.)
| | - Khalid Ali Khan
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia; (K.A.K.); (H.A.G.)
- Unit of Bee Research and Honey Production, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Biology Department, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Hamed A. Ghramh
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia; (K.A.K.); (H.A.G.)
- Unit of Bee Research and Honey Production, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Biology Department, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, India;
| | - Ioannis Konstantinos Karabagias
- Department of Chemistry, Laboratory of Food Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Correspondence: (K.P.); (I.K.K.)
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