{"title":"Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization","authors":"KVD Karthik , Benhur Dayakar Rao , Anamika Das , Enthoti Kiranmai , M. Dharini , Shreeja Reddy Mogulla , Deeksha Sharma","doi":"10.1016/j.fufo.2024.100389","DOIUrl":null,"url":null,"abstract":"<div><p>Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100389"},"PeriodicalIF":7.2000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000959/pdfft?md5=2ffb48ef0a7a5df1f2b7174ac7bb64ad&pid=1-s2.0-S2666833524000959-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524000959","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.
大米类似物是由非大米碳水化合物来源配制和挤压而成的人造大米。提出这一概念的目的是以大米的形式向目标人群提供高营养复合物,以解决营养不良以及治疗和健康需求问题。在当前的研究中,Kodo Millet(KM)被用作米粉的替代品,为糖尿病患者、肥胖者和注重健康的人生产个性化的 KM 大米类似物。将不同比例的 KM 小麦粉和大米粉进行冷挤压,生产出大米类似物。结果表明,研制出的类似米含有更多的蛋白质、膳食纤维和矿物质。此外,根据配方中使用的 KM 小麦粉的百分比,大米类似物中的营养成分也有所增加。此外,大米类似物所需的烹饪时间(6 至 8 分钟)也少于原大米。根据营养成分和感官分析,78.5%的KM粗粉、20%的大米粉、0.5%的黄原胶和1%的单硬脂酸甘油酯的配方经过优化,成为生产基于Kodo小米的大米类似物的完美配方。
Future FoodsAgricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍:
Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation.
The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices.
Abstracting and indexing:
Scopus
Directory of Open Access Journals (DOAJ)
Emerging Sources Citation Index (ESCI)
SCImago Journal Rank (SJR)
SNIP