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Food Product Development

On

Development, Processing, Storage and Quality Evaluation of

Multigrain Porridge (Sugar free)

Submitted By

Vaibhavi Adsul -01

Sandhya Devne -17
M. Sc. Nutrition and Food Processing II

Submitted to

Department of Food Science and Nutrition

S.N.D.T. College of Home Science
Pune-411038
2021-2022
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CERTIFICATE

This is to certify that this project report on “Development,

Processing Storage and Quality Evaluation of Multigrain Porridge “
is the original research work done by Ms.Vaibhavi Adsul and
Ms.Sandhya Devne.
The Project was taken in under my supervision a part of course for
the degree of MSc in Nutrition and Food Processing (Home Science-
3rd semester) at College of Home Science SNDT Women’ University,
Erandwane, Karve Road, Pane during the academic year 2021-2022.

Ms. Ritu Watturkar

Lecturer and Guide
PG Dept. of Food Science and Nutrition
S.N.D.T College of Home Science
Pune-38.
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ACKNOWLEDGEMENT

We feel privileged in expressing our profound and deepest sense of

gratitude, highest esteem to our venerable guide MS RITU
WATTURKAR for her excellent spirit, illuminative and precious
guidance, keen interest, critical opinion, suggestions, constant useful
encouragement which have always been kind enough in allowing us
to have access to her precious time for discussion and stimulating
talks.
We would like to extend our special thanks to Prof. Sachin Deore Sir,
Principal of S.N.D.T. COLLEGE OF HOME SCIENCE and Ms. Anuja
Kinikar , Head of department, food science and nutrition for
including this subject in our syllabus.
Words can hardly express the sincere and heartfelt feeling which we
have our college’s teaching and non-teaching staff who have
supported and encouraged us during development of our product
At last but not the least, words run short to express our gratitude to
our parents. Their charity and blessing read us to see these days’
achievements and satisfaction.
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INDEX
Sr.no Content Page.no
.
1 Introduction
2 Objective
3 Unique Selling Preposition
4 Review of Literature
5 Materials and Methods
6 Results
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INTRODUCTION

Porridge is a food made by heating or boiling ground, crushed or

chopped starchy plants, typically grain, in milk or water. It is often
cooked or served with added flavourings such as sugar, honey,
(dried) fruit or syrup to make a sweet cereal, or it can be mixed with
spices, meat or vegetables to make a savoury dish. It is usually served
hot in a bowl, depending on its consistency. Oat porridge, or
oatmeal, is one of the most common types of porridge. Gruel is a
thinner version of porridge.
Definition – According to fssai porridge is define as a soft, thick white
food that is made from a type of grains boiled with milk or water and
eaten hot.
Multigrain porridge is a delicious and healthy breakfast made with
nutritious whole grains. It’s very hearty and filling. It has a soft yet
chewy texture and a whole grain nutty flavour. As its name says, it is
packed with a 4 different grains such as broken wheat grain , rice
grain, and Ragi. It is so flavourful . It pairs well with dry fruits such as
cashew, almonds etc. for a healthy breakfast. It is something the
whole family can enjoy.
In recent years, Consumers also now believe in
health benefits or nutrition as being desirable food qualities.
Breakfast cereals have potential to contribute as nutritious food
because of dietary fibre and other health significant bioactive
compounds in whole grains. In addition to whole grain benefits,
multigrain concept can provide breakfast foods with number of
benefits associated with these grains. This multigrain blends helps to
mix different whole grains to maximize their nutritional, functional
and sensory properties. Apart from health significance, convenience
is also a recent trend in international as well as Indian food market.
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Convenience products are quick and easy to prepare, thus, saves

cooking time and requires few cooking skills.
Let’s find out a few health benefits of multigrain porridge:
 Oats are extremely rich in fibre and protein. This makes its
consumption filling for extended durations and helps reduce
the waistline.
 Multi-grain porridge is also rich in antioxidants that help
remove free radicals floating in your body. Therefore, you are
helping your body fight inflammatory diseases and protecting
the general health of the body from infections.
 It is extremely rich in minerals such as calcium, iron, and
potassium, all of which help you improve bone health and heart
health and also aid in improving the digestive tract due to its
richness in fibre.
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Objectives

 Consuming porridge is healthy practice which is more

traditional and including it has a breakfast replacement makes
a day more healthy and energetic.

 To formulate and develop nutritious and traditional .

 Provide an sugar free porridge to people who are diabetic.

 The unique advantage to incorporate multigrain concept in

ready to eat, wholesome breakfast food.

 To find a suitable flavour combination with milk that

completely makes the flavour of porridge and also blends well.

 To develop a product that is cheaper and affordable for rural

people. Grains are very cheap and the inoculum can also be
easily prepared.
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Unique Selling Proposition

 Contains all essential nutrients and trace elements required for

our body.
 Use of Ragi enriches the calcium content of product .
 It’s also balance the blood glucose levels .
 It does not contain any preservatives.
 keeping away from many forms of chronic diseases.
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Review of Literature

Multigrain porridge is a delicious and healthy breakfast made with

nutritious whole grains. It’s very hearty and filling. It has a soft yet
chewy texture and a whole grain nutty flavour. As its name says, it is
packed with a 4 different grains such as broken wheat grain , rice
grain, and Ragi. It is so flavourful . It pairs well with dry fruits such as
cashew, almonds etc. for a healthy breakfast. It is something the
whole family can enjoy.
List of grains and other ingredients included in porridge :

1. Ragi -
Scientific name – Eleusine coracana.
Ragi also known as fingure Millet. it is an important millet
grown extensively in various regions of India and Africa.
Benefits of ragi –
o High Protein
o Natural Weight Loss Agent
o Prevents Diabetes
o Good digestion
o Keeps Blood Sugar Levels In Check.

2. Oats –
Scientific name -Avena sativa
The oat sometimes called the common oat.it is a species of
cereal grain grown for its seed. Oats are suitable for human
consumption as oatmeal and rolled oats, one of the most
common uses is as livestock feed. Oats are a nutrient-rich food
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associated with lower blood cholesterol when consumed

regularly.
Benefits of Oats-
 Well-balanced nutrient profile.
 Good source of carbs and fiber.
 Loaded with important vitamins, minerals, and
antioxidant plant compounds.
 High in beta-glucan, a type of soluble fiber.

3.Broken Wheat grains –

Scientific name - Triticum aestivum
Broken wheat is also known as bulgur wheat, is loaded with
fibre and is a good substitute to high glycemic index rice.it is
highly nutritious as it does not undergo refining.Wheat is an
important source of carbohydrates.[9] Globally, it is the leading
source of vegetable proteins in human food, having a protein
content of about 13%, which is relatively high compared to
other major cereals.
Nutritional composition- The nutritional composition of the
wheat grain varies somewhat with differences in climate and
soil. On an average, the kernel contains 12 percent water, 70
percent carbohydrates, 12 percent protein, 2 percent fat, 1.8
percent minerals, and 2.2 percent crude fibres. Thiamin,
riboflavin, niacin, and small amounts of vitamin A are present,
but the milling processes removes most of those nutrients with
the bran and germ.

4.Broken Rice grain -

Scientific name - Oryza sativa
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Edible starchy cereal grain and the grass plant (family Poaceae)
by which it is produced. Roughly one-half of the world
population, including virtually all of East and Southeast Asia, is
wholly dependent upon rice as a staple food.
Importance of broken Rice grain -
Broken rice is a palatable, energy-rich and easily used feed. It is
fed to all classes of livestock, and is particularly valuable in
monogastric diets as it contains less fibre and less aflatoxins
than other grains (Aftab et al., 2012).

5.Dessicated coconut -
Scientific name - Cocos nucifera L.
Desiccated coconut is the grated and dehydrated coconut
meat, which is mainly used in the bakery and confectionery
industries.Desiccated coconut is made by grating the white,
mature coconut flesh finely, before drying out in hot air at
about 55°c.It retains about 3% of the coconut’s moisture but is
dry to the touch and taste.
Health benefits of dessicated coconut-
 It’s Packed with Dietary Fibre for Weight Loss.
 Its High Iron Content Can Help to Prevent Anemia.
 It May boost heart health.
 It is Rich Source of Several Minerals which aren’t always
the Easiest to Consume.

6.Banana powder-
Scientific name - Musa acuminata Colla.
Banana powder is a mixture of banana puree and maltodextrin. Banana
flour is prepared from green banana. It normally takes 8 to 10 kilograms
of raw green bananas to produce 1 kilogram of banana flour.
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Chemical composition of banana characterized by the presence of

starches and acids shortages that makes it a highly sensitive product to
oxygen
Health benefits banana powder-
 It is an excellent source of potassium which helps to control the
electrical activity of the heart.
 It also helps lower cholesterol and aids nerve and muscle activity.
 High in essential minerals and vitamins including zinc, vitamin E,
magnesium, and manganese.Inhibits the growth of pathogenic
bacteria present in banana powder.

7. Dry dates powder-

Scientific name- Phoenix dactylifera.

Early Foods dry dates powder is made from 100% premium brown dates.
It has been dried and finely powdered so that you can use it as a natural
replacement to sugar in desserts, fruits salad, milk shakes, smoothies,
kheer etc. Dried dates are available in several varieties, with flavors and
nutrients. Well-known types of dried dates include medjool, zahidi, and
deglet noor.
Health benefits of dry dates powder -
 Improves Heart Function.
 Regulates Digestive Issues.
 Facilitates Nutrient Absorption.
 Instant energy.
 Regulates Digestive Issues.

8.Cardamom powder -
Cardamom is a strong-flavoured spice that comes from the seeds of a
plant. It originated in India. Cardamom contains phytochemicals that
have anti-inflammatory and antibacterial properties.

9.Cinnamon powder -
Cinnamon is used mainly as an aromatic condiment and flavouring
additive in a wide variety of cuisines, sweet and savoury dishes,
breakfast cereals, snack foods, teas, and traditional foods.
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Materials and Methods

Raw material:-

Sr. Ingredients Amount Procured from

no
1 Broken wheat grain 10g Local market
2 Rice 10g Local market
3 Ragi 10g Local market
4 Oats 10g Local market
5 Desiccated coconut 15g Local market
6 Dates powder 20g Local market
7 Milk powder 15g Local market
8 Banana flour 10g Online shopping
9 Cinnamon powder 5g Local market
10 Cardamom powder 5g Local market

1. For processing purpose -

 Weighing balance

2. For analytical purpose -

 Hot air oven
 Soxhlet fat extraction machine
 Muffle furnace
 Other analytical equipment

3. For microbial analysis -

 Sterilized glassware
 Laminar air flow
 Electrical weighing balance
 Bunsen burner
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Methodology:-

Roasting -
Dry roasting of grains till crispy for 7-8 min on low flame. Roasting of
grains till light brown colour appears for 8-9 min.
Grinding –
Finely grind a roasted Ragi to form a powder.Coarsely grind the
cardamom seeds.
Processing –
Mix all the ingredients and make a premix.
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Standard Procedure (Premix)

Roasting
(Broken wheat, rice grains, Oats, desiccated coconut)

Grinding
(Ragi and cardamom )

Addition of
( Skimmed milk Powder, Date powder And Banana powder)

Mix it well

The multigrain porridge premix is ready

For better experience add ghee and nuts in it during cooking

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Trial 1 –

Ingredients Trial 1 Trial 2 Trial 3

(Amt) (Amt) (Amt)
Broken wheat grain 10g
Rice 10g
Ragi 15g
Oats 15g
Skimmed milk Powder 10g
Banana flour 10g
Dates powder 10g
Desiccated coconut 5g
Cardamom powder 5g
Processing –
1. Measuring the ingredients
2. Mixing the ingredients
3. Roasting of grains
4. Addition of ( Skimmed milk Powder, Date powder And Banana
flour)
5. Addition of Water / Milk (400ml)
6. Cooking (10 min)
Observation –
1. Texture was good
2. But less sweet in taste
Changes to be made –
1. Increase the amount of date powder and desiccated coconut
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2. Reducing amount of Oats and Ragi

Sensory test -

Flavour Colour Consistency Taste Overall acceptability

3 3 3 3 3
4 3 3 3 3
3 4 2 3 3
3 3 3 2 3
4 4 5 5 4.5
4 4 4.5 4 4.5
4 4 4.5 4 4.5
3 4 3 4 4
3 3 4 3 3.5
4 4 4.5 4 4
4 4 4 4.5 4.5

Bar diagram -
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Overall acceptibility taste consistency

score Colour flavour

Category 3
Category 1
0 1 2 3 4 5 6
days
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Trail 2 –

Flavour Colour Consistancy Tasty Overall

acceptability
4 3 4 3 3
3 3 3 2 3
3 3 4 3 3
3 4 4 3 3
4 5 5 5 5
2 3 4 3 3
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Trail 3 –

Flavour Colour Consistency Taste Overall

acceptabilit
y
4 3.5 4 4 4
4 4 3.5 4 4
3.5 4 4 3.5 4
3.5 4 4 4 4
4 3.5 4 4 4
4.5 4.5 4.5 4.5 4.5
4 4.5 5 5 5
4.5 4 4 4.5 4.5
4.5 4 4 4.5 4
4.5 4 4 4.5 4.5
4.5 4 4 4.5 4.5
4.5 4 4 4 4.5
4 5 5 4.5 4.5
4 4 4 4.5 4.5
4 4 4 4 4
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Labelling -
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Conclusion
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Bibliography
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