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 suit 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 l00g:0.lg:0.1ml, 150g:0.lg:lml and 100g:lOg: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 I00g:10g:0.5ml flour: amylase: cinnamon extract ratio was selected from the analysis. Total Polyphenolic content and Total Antioxidant content assay was carried out for the commercial flour and the developed product. Total Antioxidant content of the developed product was not significantly different from the commercial kithul flour. Proximate analysis was carried out for the commercial kithul flour and the developed product where the Ash content, crude fiber content, protein content of commercial flour and cinnamon flavoured instant Kithul porridge powder was (0.3%, 0.3%), (0.7%, 0.6%), (0.8%,0.9%) respectively. The Moisture content of the commercial flour was 14.2% and for the product was 6.4%, and the Fat content of the commercial flour was 0.12% and for the product was 0.2% and the carbohydrate content of the commercial kithul flour was 84.7% and for the product was 92.2%. 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.