DEVELOPMENT OF CINNAMON FLAVOURED INSTANT PORRIDGE POWDER USING AMYLASE TREATED KITHUL FLOUR (Caryota urens)

Abstract

Traditionally, Kithul flour which is extracted from Caryota urens L. palm has been used in variety of health foods including Kithul gel and thick porridge. However, as yet there is no significant improvement in these traditional products in order to suite modern consumer preferences. Therefore, this study was focused to develop a ready to serve porridge powder with low gelatinization and improved bioactive properties using enzyme hydrolyzed Kithul flour. Kithul flour purchased from market was used for this study and different concentrations of heat resistant alpha amylase were used for hydrolysis of kithul flour. After digestion, maltose content was evaluated using ditro-salicylic acid method. Then samples were tested for gelatinization. Hydrolyzed samples with low gelatinization were selected for the development of less viscous porridge. The porridge samples were prepared after number of primary experiments with different flour: amylase: cinnamon extract ratios as 100g: 0.1g: 0.1ml, 150g: 0.1g: 1ml and 100g: 10g: 0.5ml. Sensory evaluation was conducted for 30 untrained panelists. The results were analyzed using computer aided MINITAB 17.2.1 statistical analysis package according to Kruskal Wallis test at 95% level of significance. The best sample with 100g: 10g: 0.5ml flour: amylase: cinnamon extract ratio was selected from the analysis. Total Antioxidant content of the developed product was not significantly different from the commercial kithul flour. Proximate analysis was carried out, where the Moisture , Fat , Carbohydrate, Ash , crude fiber , protein content of commercial kithul flour and cinnamon flavoured instant Kithul porridge powder was (14.2%,6.4%),(0.12%,0.2%),(84.7%,92.2%),(0.3%, 0.3%), (0.7%, 0.6%), (0.8%,0.9%) respectively. The developed porridge is a potential alternative for traditional product with attractive properties including less thickness, sweetness without added sugar, easy to prepare and enhanced bioactive properties due to incorporation of herbal extract like cinnamon