Production of Gluten–Free Breakfast Cereals Based on Red Rice by Extrusion Process
Veerapandi Loganathan1, Lekhashri Vijayan2, Riya Mariyam Rinu3, Ahalya Madhu4
1Veerapandi Loganathan, Assistant Professor, Department of Food Technology, Nehru Institute of Technology, Kaliyapuram, Coimbatore, (Tamil Nadu), India.
2Lekhashri Vijayan, Department of Food Technology, Saintgits ollege of Engineering, Kottukulam, Pathamuttom Hills, Kottayam, (Kerala), India.
3Riya Mariyam Rinu, Department of Food Technology, Saintgits college of Engineering, Kottukulam, Pathamuttom Hills, Kottayam, (Kerala), India.
4Ahalya Madhu, Department of Food Technology, Saintgits college of Engineering, Kottukulam, Pathamuttom Hills, Kottayam, (Kerala), India.
Manuscript received on 27 June 2023 | Revised Manuscript received on 04 August 2023 | Manuscript Accepted on 15 September 2023 | Manuscript published on 30 September 2023 | PP: 1-6 | Volume-2 Issue-4 September 2023 | Retrieval Number: 100.1/ijfe.D1008092423 | 10.54105/ijfe.D1008.092423
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© The Authors. Published by Lattice Science Publication (LSP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Ready-to-eat breakfast cereals (RTE-BC) is either extruded product from flour (or) flaked corn, wheat (or) rice commonly used as breakfast in western countries. Cereal fortification helps to eliminate many nutritional deficiencies in various developed nations including United States. Recent techniques used to make bio-available vitamins and minerals in breakfast cereals to overcome the nutritional deficiencies such as iron, calcium etc. The main objective of this study was development of readt to eat foods from cereals for breakfast using extrusion. Trial no.6 because of its Good consistency and sensory properties. Among all other trials the red rice and quinoa 42% is found to be effective in nutritional facts and consistency. Typically, breakfast cereals include flaked, puffed, shredded, granula, extrude and baked product Oryzapunctata (red rice) and Chenopodium quinoa (quinoa seed), two gluten free food grains help to replace the wheat which contains gluten and used for the production of breakfast cereals. Quinoa is good example for the functional food that aims to lower the risk of various debilitating diseases and identify the presence of phyto-hormones of as several advantages for human nutrition over other plant foods. The Orzyapunctata (red rice) with high antioxidant content can be supplemented in the form of breakfast cereal so as to reduce the usage of artificial antioxidant BHT (butylated hydroxyl toluene).
Keywords: Breakfast Cereals, Red Rice, Quinoa, Stevia, Ready-to-eat, Oryzapunctata.
Scope of the Article: Food Processing