Development and quality evaluation of popped sorghum based instant upma mix
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Date
2023-01-30
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
The technology used in the experiment was developed to standardise the method for making instant upma mix that contains popped sorghum flour. The instant mix was easy and quick to prepare. It also provided an excellent alternative for preparing food quickly at the home level. As it contains less gluten, the prepared popped sorghum based instant upma mix is an excellent choice for those with celiac disease. Popping process retains the nutrient present in the sorghum and also helps to increase the protein content in it. Popping helps to reduce the phytic acid which is an antinutritional factor present in sorghum so it also helps to increase the digestion process. Wheat semolina, popped sorghum and spice mix was used in the preparation of instant upma mix with different proportion like 80:0:20, 60:20:20, 40:40:20, 20:60:20 and 0:80:20 for the sampleT₀, T₁, T₂, T₃ and T₄ respectively. The instant upma mix was analysed for chemical and sensory properties.Sensory evaluation revealed that the sample T₃ secured highest sensory score and contained of protein 11.13±0.06, fat 4.8±0.1, carbohydrate 74.72±0.1, crude fiber1.83±0.03% and have energy value 386.52±1.5 Kcal/100g. Prepared instant upma mixT₃ was nutritionally rich and organoleptically acceptable. The prepared mix can be stored in HDPE aluminium laminated standing pouch for 60 days without microbial decomposition.