WO2003079814A1

WO2003079814A1 - Nutritious pudding with enhanced shelf life and method of preparation

Info

Publication number: WO2003079814A1
Application number: PCT/IB2002/000964
Authority: WO
Inventors: Nugge Halli Sampathkumarachar Susheelamma; Mysore Ramaswamy Asha; Ramasamy Ravi; Kodangala Keshava Bhat
Original assignee: Council of Scientific and Industrial Research CSIR
Current assignee: Council of Scientific and Industrial Research CSIR
Priority date: 2002-03-25
Filing date: 2002-03-25
Publication date: 2003-10-02
Anticipated expiration: 2004-09-25
Also published as: AU2002246291A1; KR100942476B1; KR20040101372A; CN100435655C; CN1625342A

Abstract

The present provides a uniformly mixed, nutritious and spiced instant mix pudding product comprising processed semolina, chick pea flour and defatted soy flour, having enhanced sensory quality attributes and shelf life and a method of preparing said instant mix pudding product.

Description

NUTRITIOUS PUDDING WITH ENHANCED SHELF LIFE AND METHOD OF PREPARATION

TECHNICAL FIELD

The present invention relates to a uniformly mixed, nutritious and spiced instant pudding mix product having enhanced sensory quality attributes and shelf life and a method of preparing said instant pudding mix product. BACKGROUND ART Several types of foods are made using soybean/flour (1) but systematic studies on sensory attributes are rather scanty. Addition of flavor to soy meal or defatted soy flour to improve the product quality has been studied with baked foods, milk based desserts and snack foods. Undesirable bitter notes of legumes, cereal grains or grain based foods are reported to be due to the presence of phospholipids (2), lipoxidase(3,4) and lipoxigenase(5). Formation of aldehydes and ketones was observed while carrying out model experiments to study the effect of soya lipoxygenase on linoliec acid (5). Major components were found to be hexanal (45%),deca 2-4 dienal (26%) and other aldehydes (5-10%).The threshold value of hexanal is the lowest among the compounds responsible for the undesirable odour. Both sensory and GC head space analysis of carbonyl compounds has been carried out for soybean flour and protein isolate, but sensory perception of undesirable notes did not fully match with the GC head space profile of carbonyls(6,7).

The need for improvement has been felt for partial replacement of meat or increasing the protein content of cereal or millet based foods (8,9,10). Heat treatment is commonly used to improve the quality of soybean, soymilk, soyflour (11,2,12) and extrusion cooking has also been reported(3). Alcohol extraction of soy meal or protein has also been attempted for reducing factors responsible for flatus formation or undesirable taste qualities to get a bland flavored product (13,14,15).

Addition of flavoring materials for improving quality of soya products such as soya based bread (16), macaroni type products (10), custard pudding or soya desserts etc., with the addition of vanilla, gherkin, tomatoes, onion, edible oil, vinegar etc (17,18) has been reported. Model experiments on the interaction of flavor compounds with proteins from oil seed meals, cereals etc., with salt and pepper have shown that the undesirable flavor notes are reduced considerably (19). Studies on binding of volatile compounds by proteins has been done by GC head space analysis (20) and proteins decreased volatilities via adsorption or solubilisation of flavor and removal of lipids increased the volatilities of flavor but addition of proteins decreased it.

Reference may be made to the preparation of soya mass for food, [Glandorf-K; Scheurer- G; Moebert-C; Uihlein-A German-Federal-Republic-Patent- Application-No. 2415 861 (2415861) (1975)] where a soy mass which is used partly to replace carbohydrates in a range of food products is described. The product can be used in foods with a low flour content, biscuits, snacks, delicatessen products, dumplings, soups, bakery products, sweets and puddings. The soy mass is mixed in the dry form with the other ingredients and the soy flavor is not pronounced Reference may be made to the preparation of Protein fortified products, [Lyrm-CS: United- States-Patent No 3 697 290(3697290) (1972)] where baked leavened products contain a non-elastic protein (such as sesame or a combination of sesame and soya bean), and elastic type vegetable protein (such as wheat gluten or wheat gluten in combination with edible gums), and flavoring and texturing agents, including vegetables (2). Reference may be made to the manufacture of Flavored food products [Netherlands- Patent-Application No.7 116 782(7116782)(1972)] wherein precursors of flavoring agents possessing a thiol group, such as thiocarbonic acid diesters, are incorporated in food products, e.g. dry soup mixes, instant coffee, soya flour products and meat preserves, to release the respective flavoring substance at a desired rate. The diesters are used in amounts of 10 -10^"7 parts by weight of the food product, optionally in combination with an amino acid or peptide, nucleotide, monocarboxylic acid or pyrrolidone carboxylic acid. Reference may be made to a method of soya beans flavor improvement. [Fujimaki-M; Kato-H; Arai-S; Yamashita-M 1971 United-States-Patent No. 3 585 047 (3585047) (1972)] where soya bean curd of defatted soya bean flour is incubated with certain specific proteolytic enzymes and washed with aqueous ethanol to provide a product having little astringent or beany flavor and a distinctly diminished tendency to flavor reversion (4). Reference may be made to the preparation of a sandwich spread made from soya bean flour. [Glavdorf-K, Scheurer-G West-German-Patent- Application No.1 917 687 (1917687) (1970)] wherein soya bean flour is mixed with water and 0.5-4.0% (preferably 2-3%), - emulsifying salts and heated to 90°C with agitation in equipment usually used for processed cheese production. Suitable emulsifying salts are alkali polyphosphates and alkali salts of hydroxy acids, particularly citric acid. Flavor may be improved by admixing 5-20%) rennet casein or matured natural cheese. Additional flavoring e.g. tomato, gherkin or pepper, may be added. A sandwich spread similar to processed cheese is obtained, - which has a long shelf life (5).

Reference may be made to a method of soya bean paste flavor improvement. [Daikubara-T

Japanese-Patent No 20941/7(20941/70) (1970)] wherein the flavor of mayonnaise-type foods containing fermented soya bean paste is improved by addition of edible oils and vinegar (6).

Reference may be made to a method of preparation of aseptically packaged pudding.

[Flango-WE Jr; Joseph-TH; Lehmann-DM; Loh-J; Rourke-DR CA: General Foods Corp. -

United-States-Patent; No US 4 906 489, US 265617 (19881101)[General Foods, White Plains, NJ, USA] (1990)] wherein aseptically-packaged, vanilla-flavored, particularly layered puddings, contain a protein aggregating agent selected from the group consisting of heat coagulable protein (e.g. whey, egg or soy protein), and food-grade acids, acid salts, bases, base salts or combinations thereof.

Reference may be made to a method for making cold custard pudding. [Tanaka-M Japanese-Examined-Patent No.5 638 107(5638107) (1981)] wherein soymilk is extracted from 7-11 parts ground soybean by 93-89 parts water; carrageenan or furcellaran at 0.4-

0.1%, 0.1-0.3%) monoglyceride, 0.1-0.3% locust bean gum and sodium ascorbate at 0.05-

0.1%> are added, and pH adjusted to 6.0-6.8. The soymilk can be used as a substitute for milk in e.g. custard pudding (8). But no information on systematic studies is available regarding the preparation of an instant mix for breakfast or mid day meal type of products consisting of soy flour and yet free from undesirable quality attributes.

OBJECTS OF THE INVENTION

The main object of the present invention is to provide a uniformly mixed, nutritious and spiced instant mix pudding product having enhanced sensory quality attributes and shelf life.

Another object of the present invention is to provide a method of preparing said instant mix pudding product.

Yet another object of the present invention is to prepare a spice flavor base suitable for improving the sensory profile of nutritious steamed pudding containing defatted soy flour

(DSF) or steamed defatted soy flour.

Still another object of the present invention is to use DSF or steamed DSF and Chick pea or Bengal gram {Cicer aurietinum) flour along with processed rice/parboiled rice/wheat/maize semolina in the preparation of the nutritious steamed pudding. Yet another object of the present invention is to prepare processed rice/par boiled rice/wheat/ maize semolina containing a flavoring base to improve the quality of the pudding.

SUMMARY OF THE PRESENT INVENTION The present invention provides a uniformly mixed, nutritious and spiced instant mix pudding product having enhanced sensory quality attributes and shelf life and a method of preparing said instant mix pudding product.

DETAILED DESCRIPTION OF THE PRESENT INVENTION Accordingly, the present invention provides a uniformly mixed, nutritious and spiced instant pudding mix product having enhanced sensory quality attributes and shelf life, said instant mix pudding product comprising:

(a) a homogenous and toasted flavor base content 8-12%;

(b) processed semolina content 45-55%>; (c) chick pea flour 8-12%;

(d) defatted soy flour(DSF) or steamed defatted soy flour 35-45%>;

(e) having a protein content 12-15%; and

(f) having a very low oil content of 2.5-3.5%).

An embodiment of the present invention, wherein the toasted flavor base comprises pepper (8-12%), cumin seeds (18-22%), ajwain powder (2.5 -3.5%), red chilli powder (8-12%), sodium chloride (38-44%) and sodium bicarbonate (15-18%).

Another embodiment of the present invention, wherein the processed semolina comprises roasted rice/paraboiled rice/maize/wheat semolina(60-70%), mustard seeds(5-8%>), refined vegetable oil (8-12%) and coriander leaves(45-55%>). Yet another embodiment of the present invention, wherein the shelf life of the product is up to 4 months.

Still another embodiment of the present invention, wherein said product having a better aroma compatibility ranging scale values between 7.6 on 8.1. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

Further embodiment of the present invention, wherein said product with substantially reduced bitter taste notes having low scale values of 0.8 on 2.2. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively. Still another embodiment of the present invention, wherein said product having low scale values of bitter after taste values ranging between 0.9 on 1.2. Quantitative Descriptive

Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection

Threshold and Saturation Threshold respectively. Yet another embodiment of the present invention, wherein said product having low undesirable beany values ranging between 1.2 on 3.6. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and

Saturation Threshold respectively.

Further embodiment of the present invention, wherein said product having compactness having scale values between 5.0 on 6.7. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation

Threshold respectively.

Yet another embodiment of the present invention, wherein said product having spicy scale values in the range of 5.0 on 6.7. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation

Threshold respectively.

Further embodiment of the present invention, wherein said product is mixed with equal quantity of water to prepare a thick batter of the product and steaming the batter to further obtain nutritious steamed pudding. Further embodiment of the present invention, wherein said product is used as a breakfast food or as a snack and also as a nutritious food.

Still another embodiment of the present invention, wherein said product is packed in polypropylene pouches 200 gauge and further packed in metallic polyester pouches.

The present invention also provides a method of production of nutritious instant mix, for the preparing nutritious steamed pudding, said method comprising the steps of :

(a) preparing a flavor base;

(b) adding a flavor base, chick pea flour and defatted soy flour or steamed defatted soy flour to a processed Semolina; and

(c) blending the mix of step(b) for 10-15 minutes to obtain a homogenous instant pudding mix.

An embodiment of the present invention, a method wherein the flavor base is prepared by

(a) toasting of pepper(8- 12%)) and cumin seeds (18-22%),

(b) equilibrating at 25-40 °C for 30 minutes; and (c) powdering and mixing with ajwain powder (2.5 -3.5%o), red chilli powder(8-12%>), sodium chloride (38-44%o) and sodium bicarbonate (15-18%) to obtain the flavor base.

Yet another embodiment of the present invention, a method wherein the processed semolina is prepared by

(a) roasting rice/paraboiled rice/maize/wheat semolina(60-70%) for about 4-10 minutes;

(b) flavoring with hot refined vegetable oil (8-12%) by spluttering mustard seeds (5-

8%); (c) adding cleaned and chopped coriander leaves(45-55%>) and curry leaves (40-50%>); and

(d) equilibrating at about 25-40 °C for 1-3 hours to obtain the processed semolina.

Yet another embodiment of the present invention, a method wherein the instant pudding mix prepared has improved sensory quality attributes. Still another embodiment of the present invention, a method wherein said instant pudding mix thus prepared having a better aroma and substantially reduced beany and bitter taste notes.

Further embodiment of the present invention, a method wherein said instant mix pudding having a shelf life upto four months. Yet another embodiment of the present invention, a method wherein the ratio of processed semolina and the remaining ingredients is the range of 1:0.8-0.8-1.0.

Still another embodiment of the present invention, a method wherein said instant mix is mixed with equal quantity of water to prepare a thick batter and steaming the batter to further obtain nutritious steamed pudding. The invention is further explained in the form of following embodiments: a) The beany, bitter and bitter after taste notes of the steamed puddings containing DSF decreased with the addition of flavor base. b) Use of DSF steamed for 20 minutes further reduced the undesirable notes in the steamed puddings. c) Use of parboiled rice semolina in place of rice semolina is equally effective. d) Wheat semolina required slightly longer roasting time and gave the satisfactory product. e) Maize semolina required slightly longer roasting time as compared to rice/parboiled rice semolina and gave products with lowest undesirable notes. The present invention is further illustrated in the form of following examples. However, the examples should not be construed as limiting the scope of the invention.

Example 1 Preparation of Steamed DSF

Five hundred g of DSF is spread to a thickness of 1.5cm on a coarse cloth bag and placed on a perforated plate. This is kept in a vessel/cooker and steamed at atmospheric pressure for 20 min. The steamed mass is powdered by gentle pounding and sieved through a 60- mesh screen. The material is spread as a thin bed of 1cm and equilibrated at 27°C for 2 hrs. Example 2 a) Preparation of flavor base Following ingredients are taken

Ingredient wt (g)

Pepper 30

Cumin 60

Ajwain powder 10

Red chilli powder 30

Sodium chloride 12:

Sodium bicarbonate 50 Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of -40/+60 mesh (BS). Powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes, b) Preparation of processed semolina Following ingredients are taken

Ingredient wt (g)

Rice semolina 1000

Refined vegetable oil 150

Mustard 20 Cleaned coriander leaves 150

Cleaned curry leaves 150

Refined vegetable oil is heated in a pan to 175°C, mustard seeds are added followed by cleaned and chopped coriander leaves and curry leaves, heating is continued on a low flame for 4 minutes. The resulting seasoning is mixed with rice semolina and roasted for 4 minutes. Roasted material is spread as a thin layer and cooled to room temperature (25°C) for 2 hours. c) Preparation of instant mix Following ingredients are taken Ingredient wt (g)

Processed semolina 1000

DSF or DSF steamed 800 Chick pea flour 200

Flavor base 120 Ingredients are mixed in a ribbon blender for 10 minutes to get instant mix for pudding containing DSF. d) Preparation of steamed pudding

Five hundred g of the instant mix is made into a batter by blending with 500ml of water. The batter is deposited on idli moulds (cup shaped moulds) and steamed in a cooker at atmospheric pressure. At the end of 15 minutes the moulds are removed, cooled for 5 minutes and the steamed pudding is scooped free from the moulds.

Steamed puddings are subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA) with the help of a trained panel. Samples made from 4 types of instant mixes are evaluated to bring out the effect of steaming and addition of flavor on the sensory Quality.

Table 1

Mean scores for samples over attributes for puddings containing rice semolina with

DSF and steamed DSF.

Compact spicy aroma beany bitter bitter

Sample ness compatibility ness after taste

DSF 8.3^a 4.3^a 4.5^a 6.8^a 5.3^a 5.4^a

DSF+ FB 8.4^a 7.2° 7.5^D 4.4° 3.1^C 2.7^D

DSFS 6.2° 3.8^a 4.1^a 5.7^a 2.6^B 2.6°

DSFS+FB 6.5 8.4° 7.2" 5.0° 2.8^B 2.4" DSF = defatted soy flour; FB =flavor base; DSFS =defatted soy flour steamed for 20 minutes.

Mean values with same superscript letter in a column have not differed significantly (p<0.05). Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively. Table 1. gives the mean sensory scores for main attributes of puddings made from mixer containing one of the following:

1) DSF 2) steamed DSF 3) DSF with flavor base and 4) steamed DSF with flavor base. Results show that streaming of DSF decreased the compactness of pudding beany and bitter notes are significantly (P<=0.05) lowered. Further improvement in sensory quality is achieved by using flavor base which is also effective in significantly lowering the bitter after taste. Example 3 a) Preparation of flavor base Following ingredients are taken

Ingredient wt (g)

Pepper 27

Cumin 63 Ajwain powder 10

Red chilli powder 30

Sodium chloride 125

Sodium bicarbonate 50 Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of -40/+60 mesh (BS). Powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes, b) Preparation of processed semolina Following ingredients are taken Ingredient wt (g)

Rice semolina 1030

Refined vegetable oil 120

Mustard 20

Cleaned coriander leaves 150 Cleaned curry leaves 150

Refined vegetable oil is heated in a pan to 175°C, mustard seeds are added followed by cleaned and chopped coriander leaves and curry leaves. Heating is continued on a low flame for 4 minutes. The resulting seasoning is mixed with rice semolina and roasted for 4 minutes. Roasted material is spread as a thin layer and cooled to room temperature (25°C) for 2 hours. c) Preparation of instant mix Following ingredients are taken

Ingredient wt (g) Processed semolina 1100

DSF or DSF steamed 700

Chick pea flour 200

Flavor base 120

Ingredients are mixed in a ribbon blender for 10 minutes to get instant mix for pudding containing DSF. d) Preparation of steamed pudding

Five hundred g of the instant mix is made into a batter by blending with 500ml of water. The batter is deposited on idli moulds (cup shaped moulds) and steamed in a cooker at atmospheric pressure. At the end of 15 minutes the moulds are removed cooled for 5 minutes and then steamed pudding is scooped free from the moulds.

Steamed puddings are subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA) with the help of a trained panel. Samples made from 4 types instant mixes with lower (35%>)of DSF or steamed DSF are evaluated to bring out the effect of reducing soy flour content. Table 2.

Mean scores for samples over attributes for puddings containing rice semolina with DSF and steamed DSF (lower levels DSF)

DSF=defatted soy flour; FB=flavor base; DSFS=defatted soy flour steamed for 20 minutes. Mean values with same superscript letter in a column have not differed significantly (p<0.05).

Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

Table 2 gives the mean sensory scores for main attributes of puddings made from mixes containing one of the following:

1) DSF 2) steamed DSF 3) DSF + flavor base and 4) steamed DSF + flavor base. The results show that reduction of DSF further decreases the undesirable beany and bitter notes and the bitter after taste is further reduced significantly(P<0.05).

Example 4 a) Preparation of flavor base Following ingredients are taken Ingredient wt (g) Pepper 32

Cumin 58

Ajwain powder 10

Red chilli powder 30 Sodium chloride 125 Sodium bicarbonate 50

Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of -40/+60 mesh (BS). Powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes. b) Preparation of processed semolina Following ingredients are taken

Ingredient wt (g)

Rice /parboiled rice/wheat semolina 970 Refined vegetable oil 180 Mustard 20

Cleaned coriander leaves 150

Cleaned curry leaves 150

Refined vegetable oil is heated in a pan to 175°C, mustard seeds are added followed by cleaned and chopped coriander leaves and curry leaves, heating is continued on a low flame for 4 minutes. The resulting seasoning is mixed with rice semolina and roasted for 4 minutes or wheat semolina and roasted for 5 minutes. Roasted material is spread as a thin layer and cooled to room temperature (25°C) for 2 hours. c) Preparation of instant mix Following ingredients are taken

Ingredient wt (g)

Processed semolina 1000

DSF steamed 800

Chick pea flour 200

Flavor base 120

Five hundred g of the instant mix is made into a batter by blending with 500ml of water. The batter is deposited on idli moulds (cup shaped moulds) and steamed in a cooker at atmospheric pressure. At the end of 15 minutes the moulds are removed, cooled for 5 minutes and pudding is scooped free from the moulds.

Steamed puddings are subjected to sensory evaluation according to Quantitative Descriptive Analysis (QDA) with the help of a trained panel. Samples made from 3 type instant mixes are evaluated to bring out the effect of processed semolina from rice/parboiled rice/wheat semolina on the sensory quality.

Table 3 Mean scores for samples over attributes for puddings containing rice / PB rice / wheat semolina with steamed DSF.

Sample Compactness Spicy Aroma Beany Bitterness Bitter after Compatibility taste

Rice 7.9^a 6.9^a 6.3^a 5.3^d 1.2^a 2.7^a

PB Rice 7.3^d 6.5^a 6.9^a 4.7" 2.3^d 1.9"

Wheat 7.5^a 6.4^a 7.5^d 4.9^a 1.6^a 1.3^a

Rice=Processed rice semolina; PB Rice=Processed par boiled rice semolina;

Wheat=Processed wheat semolina.

Mean values with same superscript letter in a column have not differed significantly

(p<0.05).

Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively. Table 3 gives the mean sensory scores for main attributes of puddings made from mixer containing only steamed DSF in the following:

1) Steamed DSF +rice semolina 2) Steamed DSF +parboiled rice semolina 3) Steamed DSF +wheat semolina and all of them contained flavor base at 6%> and the results shows that beany and bitter notes are lowered significantly (p<0.05). Use of flavor base in combination with processed semolina from all the three sources mentioned above have good aroma compatibility and reduced beans and bitter notes. With very low after taste bitterness.

Example 5 a) Preparation of flavor base Following ingredients are taken

Ingredient wt (g)

Pepper 30 Cumin 60

Ajwain powder 10

Red Chilli powder 32

Sodium chloride 123

Sodium bicarbonate 50 Pepper and cumin are separately toasted in a pan over a low flame at 110°C for 4 minutes, cooled to room temperature (25°C) and powdered to a particle size of - 0/+60 mesh (BS), powdered pepper and cumin are mixed with ajwain powder, red chilli powder, sodium chloride and sodium bicarbonate in a blender for 5 minutes. b) Preparation of processed semolina Following ingredients are taken

Ingredient wt (g)

Rice/parboiled rice/wheat/maize semolina 950

Refined vegetable oil 165

Mustard 20 Cleaned coriander leaves 175

Cleaned curry leaves 175

Refined vegetable oil is heated in a pan to 175°C, mustard seeds are added followed by cleaned and chopped coriander leaves, and curry leaves. Heating is continued on a low flame for 4 minutes. The resulting seasoning is mixed with rice semolina and roasted for 4 minutes or wheat semolina for 5 minutes or maize semolina for 6 minutes. Roasted material is spread as a thin layer and cooled to room temperature (25°C) for 2 hours. c) Preparation of instant mix Following ingredients are taken

Ingredient wt (g)

Processed semolina 1000

DSF or DSF steamed 800

Chick pea flour 200

Flavor base 120

Five hundred g of the instant mix is made into a batter by blending with 500ml of water.

The batter is deposited on idli moulds (cup shaped moulds) and steamed in a cooker at atmospheric pressure. At the end of 15 minutes the moulds are removed cooled for 5 minutes and the pudding is scooped free from the moulds.

Steamed puddings are subjected to sensory evaluation according to Quantitative

Descriptive Analysis (QDA) with the help of a trained panel.

Samples made from 4 types of instant mixes are evaluated to bring out the effect of processed semolina from cereals/millet and steamed DSF along with flavor base on the sensory quality.

Table 4 Mean scores for samples over attributes for puddings containing rice / PB rice / wheat / maize semolina with steamed DSF.

Rice = Processed rice semolina; PB Rice = Processed par boiled rice semolina.

Wheat = Processed wheat semolina, Maize = processed maize semolina.

(p<0.05). Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively. Table 4 gives the mean sensory scores for main attributes of puddings made from mix containing one of the following:

1) Steamed DSF +rice semolina 2) Steamed DSF +parboiled rice semolina 3) Steamed DSF + wheat semolina 4) Steamed DSF +maize semolina. All of them contained the flavor base at 6%> level. The results show that the processed semolina from all the sources has good aroma compatibility with the flavor base with significantly (p<0.5) reduced undesirable beany, bitter or after taste bitter notes. It is observed that processed maize semolina has highest aroma compatibility when compared to the others bitter after-taste is also the lowest. Shelf-life of Instant mix for nutritious pudding:

The product is packed in polypropylene pouches (200 gauge) as packets of lOOg each and 10 such packets are packed in metallised polyester pouch (150 gauge). The packets are stored under simulated atmospheric conditions of 27°C and 65%>RH. Samples are drawn at monthly intervals, pudding is prepared and subjected to sensory evaluation by a trained panel following the Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively. Table 5 summarizes the results.

Table 5: Changes in Quality Attributes of nutritious Pudding Prepared From Stored Instant Mix

Mean Scores

There is no significant (p<0.05) difference in the sensory attributes and in overall quality at the end of four months of storage. The results indicate that the packed instant mix has a shelf-life of 4 months. ADVANTAGES

1. The process involves simple steps of flavor improvement with a spice mix for improving the sensory quality of the steamed puddings containing DSF.

2. It is possible to obtain instant mix for steamed pudding containing DSF with significantly lower undesirable quality attributes.

3. The flavor base has high aroma compatibility with processed semolina from rice/parboiled rice/wheat/maize.

Claims

1. A uniformly mixed, nutritious and spiced instant mix pudding product having enhanced sensory quality attributes and shelf life, said instant mix pudding product comprising: (a) a homogenous and toasted flavor base content 8-12%o;

(b) processed semolina content 45-55%-; ^'(c) chick pea flour 8-12%;

(d) defatted soy flour(DSF) or steamed defatted soy flour 35-45%>;

(e) having a protein content 12-15%; and (f) having a very low oil content of 2.5-3.5%.

2. A product according to claim 1, wherein the toasted flavor base comprises pepper (8- 12%), cumin seeds (18-22%), ajwain powder (2.5 -3.5%), red chilli powder (8-12%), sodium chloride (38-44%>) and sodium bicarbonate (15-18%).

3. A product according to claim 1, wherein the processed semolina comprises roasted rice/paraboiled rice/maize/wheat semolina (60-70%>), mustard seeds (5-8%>), refined vegetable oil (8-12%) and coriander leaves (45-55%).

4. A product according to claim 1, wherein the shelf life of the product is upto 4 months.

5. A product according to claim 1, wherein said product having a better aroma compatibility having scale values between 7.6 on 8.1. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection

Threshold and Saturation Threshold respectively.

6. A product according to claim 1, wherein said product with substantially reduced bitter taste notes having low scale values of 0.8 on 2.2. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

7. A product according to claim 1, wherein said product having low scale values of bitter after taste values ranging between 0.9 on 1.2. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

8. A product according to claim 1, wherein said product having low undesirable beany values scale between 1.2 on 3.6. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

9. A product according to claim 1, wherein said product having compactness having scale values between 5.0 on 6.7. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

10. A product according to claim 1, wherein said product having spicy scale values in the range of 5.0 on 6.7. Quantitative Descriptive Analysis on a scale of 15 cm anchored at 1.25cm and 13.75cm representing Detection Threshold and Saturation Threshold respectively.

11. A product according to claim 1 , wherein said product is mixed with equal quantity of water to prepare a thick batter of the product and steaming the batter to further obtain nutritious steamed pudding.

12. A product according to claim 1, wherein said product is used as a breakfast food or as a snack and also as a nutritious food.

13. A product according to claim 1, wherein said product is packed in polypropylene pouches 200 gauge and further packed in metallic polyester pouches.

14. A method for the production of nutritious instant mix, for the preparing nutritious steamed pudding, said method comprising the following steps:

(a) preparing a flavor base;

15. A method according to claim 8, wherein the flavor base is prepared by

(a) toasting of pepper(8-12%>) and cumin seeds (18-22%), (b) equilibrating at 25-40 °C for 30 minutes; and

(c) powdering and mixing with ajwain powder (2.5 -3.5%>), red chilli powder(8-12%>), sodium chloride (38-44%>) and sodium bicarbonate (15-18%) to obtain the flavor base.

16. A method according to claim 8, wherein the processed semolina is prepared by (a) roasting rice/paraboiled rice/maize/wheat semolina(60-70%>) for about 4-10 minutes;

(b) flavoring with hot refined vegetable oil (8-12%) by spluttering mustard seeds (5- 8%); (c) adding cleaned and chopped coriander leaves(45-55%>) and curry leaves (40-50%>); and

17. A method as claimed in claim 8, wherein the instant pudding mix prepared has improved sensory quality attributes.

18. A method as claimed in claim 8, wherein said instant pudding mix thus prepared having a better aroma compatibility and substantially reduced beany and bitter taste notes.

19. A method as claimed in claim 8, wherein said instant mix pudding having a shelf life up to four months.

20. A method as claimed in claim 8, wherein the ratio of processed semolina and the remaining ingredients is the range of 1:0.8-0.8-1.0.

21. A method as claimed in claim 8, wherein said instant mix is mixed with equal quantity of water to prepare a thick batter and steaming the batter to further obtain nutritious steamed pudding.