Development And Quality Evaluation Of Instant Breakfast From Red Rice And Maize Flour Blends

Abstract

Objective: This current study was to develop and evaluate instant breakfast from red rice, black gram, maize and spinach. Methodology and results: Instant idli mix was developed from red rice, black gram incorporated with maize and spinach, other ingredients included salt, sodium bicarbonate, water. Control products consisted of only red rice and black gram, the three treatments were incorporated with maize and spinach at different ratios. The treatments underwent proximate analysis, sensory evaluation and microbial analysis. The results of the most preferred idli mix recorded values of moisture(6.57±0.04), protein(11.32±0.27), fat(2.45±0.32), total ash(3.96±0.02), crude fibre(0.93±0.03). The Overall acceptability in sensory evaluation revealed that sample 2 is the most preferred out of all the other treatments with overall score of 8.32. Microbial analysis showed that sample 2 had 8.5x10⁴cfu/g of total plate count on 0 day, 12.08x10⁴cfu/g on 30 days and 12.24x10⁴cfu/g on 60 days. Conclusion: the instant idli premix which were made at different levels were tasted and judged by 10 panels which resulted with sample 2 as the most preferred breakfast, it was generally well received and the nutritional value were high for fat, total ash and crude fibre as compared to control. Further work and improvement can be made with proper technology for a better production in the future.