Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Chocolate—Coated Roasted Flaked Rice (CCRFR)
2.2. Physicochemical Characteristics
2.3. Textural Characteristics
2.4. Functional Characteristics
2.5. Optical Characteristics
2.6. Fourier Transform Infra-Red Spectroscopy (FTIR)
2.7. Pasting Properties
2.8. Morphological Characteristics
2.9. Sensory Characteristics
2.10. Experimental Design and Optimization
2.11. Statistical Evaluation
3. Results and Discussion
3.1. Preparation of CCRFR
3.2. Physicochemical Characteristics
3.2.1. Geometric Mean Diameter (GMD) and Surface Area (SA)
3.2.2. Thousand Kernel Weight (TKW)
3.2.3. Bulk Density (BD)
3.3. Textural Characteristics
3.4. Functional Characteristics
3.5. Optical Characteristics
3.6. Sensory Characteristics
3.7. Optimization of CCRFR
3.8. Comparison of Optimized CCRFR to RFR
3.8.1. Physical Characteristics
3.8.2. Chemical Characteristics
3.8.3. Fourier Transform Infrared Spectroscopy (FTIR)
3.8.4. Pasting Properties
3.8.5. Functional and Textural Characteristics
3.8.6. Morphological Characteristics (SEM)
3.8.7. Sensory Characteristics
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Independent Variable | Code | Levels in Coded Form | ||||
---|---|---|---|---|---|---|
−1.414 | −1.000 | 0.000 | +1.000 | +1.414 | ||
Jaggery, g | X1 | 6.38 | 7.00 | 8.50 | 10.00 | 10.62 |
Chocolate, g | X2 | 17.93 | 20.00 | 25.00 | 30.00 | 32.07 |
Exp. No. | Independent Variables | Dependent Variables * | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Physical, Textural, Functional and Optical Characteristics | Sensory Characteristics | |||||||||||||||
Jaggery | Dark Chocolate | L (mm) | B (mm) | T (mm) | GMD (mm) | SA (mm2) | TKW (g) | BD (kg/cm3) | HD (N) | MAC (g/g) | ΔE | Colour | Texture | Taste | OAA | |
X1 | X2 | Y1 | Y2 | Y3 | Y4 | Y5 | Y6 | Y7 | Y8 | Y9 | Y10 | Y11 | Y12 | Y13 | Y14 | |
1 | −1 | −1 | 10.83 | 3.81 | 1.93 | 3.04 | 58.30 | 27.30 | 383.00 | 102.87 | 1.47 | 40.76 | 7.46 | 6.85 | 7.85 | 8.00 |
2 | 1 | −1 | 11.25 | 3.34 | 2.24 | 3.04 | 63.71 | 29.28 | 386.88 | 93.13 | 1.63 | 44.46 | 7.38 | 7.62 | 8.00 | 8.09 |
3 | −1 | 1 | 11.17 | 3.77 | 2.81 | 3.47 | 61.44 | 31.47 | 412.27 | 95.85 | 1.74 | 46.26 | 7.46 | 7.31 | 7.15 | 7.36 |
4 | 1 | 1 | 11.00 | 4.06 | 2.91 | 3.49 | 65.80 | 32.22 | 417.57 | 105.46 | 1.91 | 48.48 | 7.31 | 7.54 | 7.46 | 7.55 |
5 | −1.414 | 0 | 11.33 | 3.54 | 2.31 | 3.11 | 67.86 | 30.37 | 401.31 | 102.25 | 1.36 | 45.94 | 7.69 | 7.08 | 7.85 | 8.27 |
6 | 1.414 | 0 | 10.92 | 3.74 | 2.47 | 3.23 | 65.58 | 31.13 | 405.47 | 114.35 | 1.79 | 48.31 | 7.46 | 7.69 | 7.62 | 8.18 |
7 | 0 | −1.414 | 11.50 | 3.70 | 1.89 | 2.98 | 60.82 | 26.58 | 384.83 | 107.03 | 1.29 | 37.40 | 7.38 | 7.31 | 7.54 | 8.18 |
8 | 0 | 1.414 | 11.42 | 4.11 | 3.02 | 3.69 | 62.66 | 32.72 | 419.72 | 105.91 | 1.86 | 46.54 | 7.54 | 7.54 | 7.46 | 7.18 |
9 | 0 | 0 | 11.33 | 3.82 | 2.46 | 3.37 | 67.94 | 29.23 | 401.33 | 77.42 | 1.71 | 45.23 | 7.92 | 7.85 | 8.23 | 8.55 |
10 | 0 | 0 | 12.17 | 3.97 | 2.51 | 3.42 | 74.73 | 30.19 | 398.86 | 54.07 | 1.65 | 46.27 | 8.00 | 8.23 | 8.62 | 8.45 |
11 | 0 | 0 | 12.08 | 3.89 | 2.40 | 3.36 | 75.41 | 30.18 | 396.92 | 63.14 | 1.79 | 45.38 | 8.00 | 8.23 | 8.62 | 8.55 |
12 | 0 | 0 | 12.25 | 4.07 | 2.38 | 3.43 | 75.91 | 29.77 | 397.22 | 72.55 | 1.88 | 45.39 | 7.92 | 8.15 | 8.62 | 8.75 |
13 | 0 | 0 | 12.17 | 3.81 | 2.44 | 3.40 | 71.37 | 27.37 | 398.33 | 77.53 | 1.85 | 45.57 | 8.08 | 8.54 | 8.54 | 8.55 |
Physical, Textural, Functional and Optical Characteristics | Sensory Characteristics | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Parameters | L (mm) | B (mm) | T (mm) | GMD (mm) | SA (mm2) | TKW (g) | BD (kg/cm3) | HD (N) | MAC (g/g) | ΔE | Colour | Texture | Taste | OAA |
Constant | 12.00 | 3.911 | 2.439 | 3.394 | 73.071 | 29.347 | 398.533 | 68.943 | 1.776 | 45.567 | 7.985 | 8.200 | 8.523 | 8.569 |
X1 | −0.042 ns | 0.013 ns | 0.079 * | 0.023 ns | 0.820 ns | 0.476 ns | 1.883 * | 2.124 ns | 0.116 ** | 1.159 *** | −0.070 * | 0.234 ** | 0.017 ns | 0.018 ns |
X2 | 0.045 ns | 0.156 * | 0.393 * | 0.235 *** | 0.978 ns | 1.972 *** | 13.662 *** | 0.466 ns | 0.170 *** | 2.804 *** | 0.018 ns | 0.089 ns | −0.167 * | −0.325 *** |
X1.X2 | −0.15 *** | 0.189 * | −0.052 * | 0.002 ns | −0.264 ns | −0.309 ns | 0.355 ns | 4.837 ns | 0.001 ns | −0.370 ns | −0.019 ns | −0.135 ns | 0.038 ns | 0.023 ns |
X12 | −0.49** | −0.143 * | −0.013 ns | −0.109 *** | −3.654 ** | 0.667 ns | 1.704 ns | 17.664 *** | −0.073 ns | 0.889 ** | −0.233 *** | −0.427 *** | −0.396 *** | −0.222 *** |
X22 | −0.33 ns | −0.011 ns | 0.021 ns | −0.028 * | −6.145 *** | 0.118 ns | 1.147 ns | 16.749 *** | −0.072 ns | −1.688 *** | −0.290 *** | −0.408 *** | −0.512 *** | −0.495 *** |
R2 | 0.749 | 0.861 | 0.986 | 0.984 | 0.817 | 0.854 | 0.972 | 0.866 | 0.832 | 0.968 | 0.942 | 0.913 | 0.891 | 0.945 |
Chi square | 0.065 | 0.020 | 0.008 | 0.003 | 1.087 | 0.210 | 0.114 | 7.653 | 0.052 | 0.076 | 0.007 | 0.031 | 0.044 | 0.019 |
% E | 0.044 | 0.044 | 0.026 | 0.006 | 0.124 | 0.058 | 0.002 | 0.870 | 0.258 | 0.017 | 0.007 | 0.030 | 0.043 | 0.018 |
RMSE | 0.243 | 0.077 | 0.038 | 0.026 | 2.399 | 0.690 | 1.852 | 6.716 | 0.079 | 0.507 | 0.065 | 0.140 | 0.163 | 0.110 |
Parameters | RFR | CCRFR | |
---|---|---|---|
Estimated Value | Actual Value | ||
L (mm) | 12.43 ± 0.06 a | 12.00 | 12.52 ± 0.29 a |
B (mm) | 4.09 ± 0.08 b | 3.90 | 4.24 ± 0.33 a |
T (mm) | 2.30 ± 0.09 a | 2.41 | 2.39 ± 0.01 a |
GMD (mm) | 4.95 ± 0.08 b | 3.38 | 4.97 ± 0.05 a |
SA (mm2) | 77.02 ± 2.61 a | 72.98 | 77.52 ± 1.43 a |
TKW (g) | 23.13 ± 0.16 b | 29.21 | 29.44 ± 0.41 a |
BD (kg/m3) | 364.15 ± 6.24 | 397.56 | 392.72 ± 4.02 |
HD (N) | 62.48 ± 5.01 b | 69.05 | 75.02 ± 3.66 a |
MAC (g/g) | 3.63 ± 0.35 a | 1.77 | 1.59 ± 0.43 b |
ΔE | 2.39 ± 0.03 b | 45.37 | 45.85 ± 0.41 a |
Color | 7.33 ± 0.02 b | 7.98 | 8.08 ± 0.09 a |
Texture | 7.67 ± 0.03 b | 8.20 | 8.12 ± 0.12 a |
Taste | 8.33 ± 0.04 a | 8.54 | 8.55 ± 0.13 a |
OAA | 8.61 ± 0.06 a | 8.59 | 8.62 ± 0.10 a |
Parameters | RFR | CCRFR |
---|---|---|
Moisture (%) | 4.61 ± 0.09 | 6.72 ± 0.64 |
Crude fat (%) | 2.81 ± 0.15 | 10.16 ± 0.03 |
Crude fiber (%) | 1.84 ± 0.13 | 2.61 ± 0.12 |
Protein (%) | 6.10 ± 0.05 | 8.12 ± 0.08 |
Total ash (%) | 1.58 ± 0.05 | 2.05 ± 0.13 |
Carbohydrate (%) | 82.28 ± 0.21 | 71.11 ± 0.78 |
Energy (kcal/100 g) | 387.09 ± 1.63 | 417.17 ± 1.43 |
Iron (mg/100 g) | 1.64 ± 0.19 | 26.73 ± 0.12 |
Calcium (mg/100 g) | 19.29 ± 0.62 | 51.59 ± 0.09 |
Sodium (mg/100 g) | 5.40 ± 0.36 | 17.81 ± 0.51 |
Potassium (mg/100 g) | 119.00 ± 1.73 | 349.35 ± 2.25 |
Total polyphenol (mg GAE/100 g) | 1.31 ± 0.04 | 91.20 ± 1.29 |
Free fatty acid (%) | 0.15 ± 0.03 | 0.17 ± 0.06% |
Pasting Properties | ||
Peak viscosity (cP) | 1086.00 | 737.00 |
Trough viscosity (cP) | 1195.00 | 632.00 |
Break down viscosity (cP) | 109.00 | 105.00 |
Final viscosity (cP) | 1639.00 | 1197.00 |
Set back Viscosity (cP) | 444.00 | 565.00 |
Peak time (min) | 7.00 | 7.00 |
Pasting Temperature (°C) | 88.80 | 95.20 |
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Kumar, S.; Baniwal, P.; Nayik, G.A.; Prasad, K.; Khan, K.A.; Ghramh, H.A.; Kumar, H.; Karabagias, I.K. Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food. Foods 2021, 10, 1658. https://doi.org/10.3390/foods10071658
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(7):1658. https://doi.org/10.3390/foods10071658
Chicago/Turabian StyleKumar, Shiv, Poonam Baniwal, Gulzar Ahmad Nayik, Kamlesh Prasad, Khalid Ali Khan, Hamed A. Ghramh, Harish Kumar, and Ioannis Konstantinos Karabagias. 2021. "Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food" Foods 10, no. 7: 1658. https://doi.org/10.3390/foods10071658