Studies on quality characteristics of ready-to-eat breakfast cereal mix

Abstract

Black rice and algal oil based ready-to-eat breakfast cereal mix was developed by blending roasted black rice, white rice in grounded form and was mixed with SMP, sugar, cocoa powder and algal oil in different combinations. Roasted black rice and glutinous white rice was mixed in different ratio combinations of 60:40, 70:30, 80:20, 90:10 and 100:00. The samples were analyzed for its physico-chemical properties; organoleptic characteristics and storage properties. The organoleptic analysis of the product was carried out by using 9-point Hedonic scale by a team of five judges. The treatment T1 was observed to be the optimized treatment based on highest organoleptic scores. The carbohydrate, fat, protein, total solid, ash, crude fibre and titratable acidity of the optimized sample was found to be 66.96, 3.81, 19.69, 94.53, 5.12, 0.52 and 0.245 respectively. The health benefits of black rice can be effectively delivered through this type of developed ready-to-eat breakfast cereal mix. Black rice is rich in antioxidant and prevents diseases associated with chronic inflammation. Consumption of DHA lowers risk of Alzheimer’s disease. The DHA also helps for a brain cell development which in turn improves memory and learning ability.