DEVELOPMENT OF READY-TO-EAT DALIA AS AN ALTERNATE SOURCE OF COMPLETE PROTEIN

Author (s) : Dr.D.KARUNA THARA and A.SHANMUGAPRIYA

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Abstract :
Ready to eat food products are most demanded both in international as well as Indian food market. They are quick and easy to prepare, thus, saves cooking time and require few cooking skills. Traditionally, dalia is marketed as a blend of wheat and various types of pulses but as it is evident from the literature that both cereals and pulses are deficient in certain vital amino acids, so, now it‘s high time to reformulate traditional products to meet increased demand of consumers to have protein and other nutrient rich food products. One of such possible replacement of traditional food grains is ―Quinoa. It is a pseudo-cereal especially known for its extraordinary balance of essential amino acids. It is known as complete protein‖ having amino acids composition similar to the milk protein- casein. It is also rich in other vital nutrients like lipid, fiber, vitamins, minerals and several health promoting phyto-chemicals. Thus, in present study, efforts have been made to develop ready-to-eat Dalia using quinoa and barnyard millet in different proportions. Objective :The study was aimed to select an optimum proportion of quinoa and barnyard millet for formulation of dalia, on the basis of their sensory characteristics Method :Five different blends were prepared having quinoa and barnyard millet proportion as 20:80, 40:60, 60:40, 80:20 and 100:00 respectively. Using above blends ‗ready-to-eat‘ dalia was prepared which majorly involved three steps: pre-cooking of grains in excess water followed by drying in tray drying oven and finally post cooking of dried grains to prepare dalia. Results & implication: Values obtained for Crude protein content of quiona and wheat are 14.06 and 9.91 respectively. Sensory evaluaton of Dalia of all blends and control wheat Dalia was done using nine-point Hedonic scale and score card method by 20 semi trained panel members. Findings obtained by sensory analysis indicated that dalia with 80:20 proportion of quinoa and barnyard millet, respectively, has best sensory attributes and can be used successfully for formulation of ―ready –to- eat‖ dalia Keywords: Quinoa, Sensory Evaluation, Ready-to-eat Food, Traditional Cereal.

Keywords : Quinoa, Sensory Evaluation, Ready-to-eat Food, Traditional Cereal.

Conference Date : 17/09/2021

Pages : 68

Paper ID : IESMDT66