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Journal of Food Process Engineering ISSN 1745-4530
OPTIMIZATION OF A PROCESS AND DEVELOPMENT OF A SHELF LIFE PREDICTION MODEL FOR INSTANT MULTIGRAIN DALIA MIX BHANU PRATAP SINGH1, ALOK JHA1,3, NITYA SHARMA2 and PRASAD RASANE1 1 2
Centre of Food Science and Technology, Department of Farm Engineering, Banaras Hindu University, Varanasi 221 005, India
3
Corresponding author. TEL: +91-542-6701778; FAX: +91-542-2368993; EMAIL:
[email protected] Received for Publication July 18, 2013 Accepted for Publication October 11, 2013 doi:10.1111/jfpe.12050
ABSTRACT Instant multigrain dalia mix based on sorghum, pearlmillet and maize was developed. Physicochemical changes in the dalia mix stored at 10, 25, 37 and 45C for 180 days were monitored. Hydroxy methyl furfural (HMF), free fatty acids (FFA) and thiobarbituric acid (TBA) value for the product increased significantly with increase in temperature and progression of storage period. The correlation between chemical reactions with the sensory properties of the product was determined to predict the shelf life. The activation energy (Ea), Arrhenius constant (A0), Q10 value and other parameters like enthalpy, entropy and free energy of activation were determined. The reaction kinetics of HMF formation followed the first order reaction while change in TBA and formation of FFA followed the zero order reaction kinetics. The Ea, A0 and Q10 value for the change in TBA were 65.46 kJ/mol, 1.22 × 1011 M/week and 1.30, respectively. The potential shelf life of instant multigrain dalia mix was 71 weeks at 10C.
PRACTICAL APPLICATIONS Dalia is a traditional cereal and milk-based porridge, popularly consumed in the Indian subcontinent. It is commonly prepared using wheat, milk and sugar and has a poor shelf life. Coarse cereals such as sorghum, pearl millet and maize, offers nutritional advantages over wheat and rice. Development of a process for manufacture of multigrain dalia mix containing these coarse cereals, with a extended shelf life of more than 71 weeks at 10C could result in product diversification, value addition and export promotion of the product in the form of convenience food.
INTRODUCTION A wide range of instant processed foods are available in the market which provide both the convenience and health benefits. Breakfast cereals have the potential to contribute as nutritious food because of dietary fiber and other healthpromoting bioactive compounds present in the grains. Multigrain concept can provide breakfast foods with a number of benefits associated with these grains (Mandge et al. 2011). Multigrain concept comprises of mixing of two or more grains to maximize their nutritional and functional properties. Coarse cereal grains refers to grains apart from wheat and rice or the grains used mainly for animal feeding or brewing. These grains are largely produced in semi-arid and arid Journal of Food Process Engineering •• (2013) ••–•• © 2013 Wiley Periodicals, Inc.
tropical regions of Asia and Africa. Coarse cereals includes maize, sorghum, pearl millet, oat (Avena sativa), barley (Hordeum vulgare), finger millet (Eleusine coracana), foxtail millet (Setaria italica), proso (Panicum miliaceum), kodo (Paspalum scrobiculatum), sawa (Echinochloa colona) and little millet (Panicum sumatrense) etc. These are also termed as nutricereals because of their nutritional properties (Bouis 2000). These nutricereals are rich sources of minerals (phosphorus, magnesium, manganese, zinc, copper, iron and selenium), essential vitamins (thiamin, vitamin B6, niacin, riboflavin, folate, vitamin A and vitamin E), protein, carbohydrates, dietary fibers and certain compounds such as phenolics which provides several health benefits such as proper nutrition, increased vigor against diseases and some immunomodulatary effects (Kaur et al. 2012). 1
INSTANT MULTIGRAIN DALIA MIX
B.P. SINGH ET AL.
Dalia, a milk and wheat-based heat desiccated dairy dessert is made by cooking wheat grits in boiling water or milk and sugar is added to sweeten the product (Gujral and Sodhi 2002; Jha and Patel 2012; Jha et al. 2012). It is often consumed as a breakfast food and is considered as a health food. Its limited shelf life and lack of industrial process of manufacturing has confined this product to the domestic kitchen (Jha et al. 2013). Several different technologies have been developed to manufacture and commercialize, ready to eat or ready to reconstitute instant mixes of traditional and popular foods with higher acceptability and longer shelf life ranging from 3 months to 1 year. Rapid urbanization in developing countries appears to offer considerable opportunity for the development of precooked dry mix of traditional food products that are quicker to prepare and have higher shelf life and can be attractively packaged. Different convenience foods have been developed and reported in several studies with enhanced shelf life, such as instant kheer mix (Jha et al. 2002), kheer ready mix (Kadam et al. 2011), instant multigrain porridge (Mandge et al. 2011), ready-to-reconstitute pearl millet kheer (Bunkar et al. 2012a), ready-to-mix Kashmiri fireen (Rather et al. 2012) and instant wheat dalia (Khan et al. 2012). Shelf life prediction using mathematical models based on chemical kinetic concepts is most commonly used for the determination of shelf life. A kinetic model involves a series of differential equations which gives the knowledge of reaction intermediates concentrations and products with time. If shelf life of a product is expected to be ranging from several months to a few years, the effect of elevating temperature on many chemical reactions, which leads to adverse changes in food quality, is determined and hence the shelf life is predicted in much shorter time. Kinetic parameters such as order of reaction, rate constant and activation energy are used to predict the food quality losses (Taoukis and Labuza 1989; Bunkar et al. 2012b; Jha and Patel 2012; Manjunatha et al. 2012). The objective of this work was to develop a process for the instant multigrain dalia mix with a longer shelf life at ambient temperature, which could be easily reconstituted into conventional dalia. It was also one of the objectives to develop shelf life prediction models for the multigrain dalia mix.
the local market of Varanasi, India. Cane sugar was grounded into fine powder using grinder (Philips, Model: HL 1632, New Delhi, India). Metalized polyester laminate pouches (size 5 × 7 inch2, water vapor transmission rate at 38C/90% relative humidity/day:
