Nutritional, functional and sensory properties of ready-to-eat chia and quinoa mix enriched low amylose rice based porridge mixes

Abstract

Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health promoting nutritional composition and functionality. In this study, 10%, 15% and 20% of a pregelatinized low amylose ready-to-eat rice flour was substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibers, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha linolenic acid. Although thermal destruction caused marked reduction of total phenolic and flavonoid contents, relative rise in ferric and cupric ion reducing antioxidant potentials suggested probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study.