tailieunhanh - Effect of incorporation of different levels of algal oil in rice based ready to eat breakfast cereal mix

It is known that a plethora of clinical and epidemiological evidence relates to the beneficial effects of omega-3 fatty acids, as in fatty fish, and is especially strong in neurocognitive disease. Many authorities have made recommendations for intake of EPA and DHA because of their significant role in development, health and disease prevention. A ready-to-eat breakfast cereal mix was formulated by blending of roasted aromatic black rice and glutinous white rice was mixed with SMP, sugar, cocoa powder and Algal oil in different combinations. The contents of SMP, sugar, cocoa powder was constant for all the treatments. Four treatments namely TA, TB, TC, TD, TE and TF were studied for its physico-chemical and organoleptic analysis. The black rice: white rice ratio combinations of the treatments are 60:40 for TA and TB, 80:20 for TC and TD and 100:00TE and TF respectively. The level of algal oil was maintained at 2% for treatment TA, TC and TE while the level was kept at 3% for treatments TB, TD and TF. The sensory analysis of the products was conducted by using 9point Hedonic scale by a team comprising of five judges. The scores revealed that TA scores the highest in flavour and Organoleptic analysis. Therefore, treatment TA was considered as the optimized product. Omega three fatty acids derived from algal oils emerging as a new functional ingredient and is being accepted by the consumers because of its health benefits. | Effect of incorporation of different levels of algal oil in rice based ready to eat breakfast cereal mix