Abstract:
Traditionally, Kithul flour which is extracted from Caryota urens L. palm has been used
in variety of health foods including Kithul gel and thick porridge. However, as yet there
is no significant improvement in these traditional products in order to suit modern
consumer preferences. Therefore, this study was focused to develop a ready to serve
porridge powder with low gelatinization and improved bioactive properties using
enzyme hydrolyzed Kithul flour.
Kithul flour purchased from market was used for this study and different concentrations
of heat resistant alpha amylase were used for hydrolysis of kithul flour. After digestion,
maltose content was evaluated using ditro-salicylic acid method. Then samples were
tested for gelatinization. Hydrolyzed samples with low gelatinization were selected for
the development of less viscous porridge. The porridge samples were prepared after
number of primary experiments with different flour:amylase:cinnamon extract ratios as
l00g:0.lg:0.1ml, 150g:0.lg:lml and 100g:lOg:0.5ml. Sensory evaluation was
conducted for 30 untrained panelists. The results were analyzed using computer aided
MINITAB 17.2.1 statistical analysis package according to Kruskal Wallis test at 95%
level of significance. The best sample with I00g:10g:0.5ml flour: amylase: cinnamon
extract ratio was selected from the analysis. Total Polyphenolic content and Total Antioxidant content assay was carried out for the commercial flour and the developed
product.
Total Antioxidant content of the developed product was not significantly different from
the commercial kithul flour. Proximate analysis was carried out for the commercial
kithul flour and the developed product where the Ash content, crude fiber content,
protein content of commercial flour and cinnamon flavoured instant Kithul porridge
powder was (0.3%, 0.3%), (0.7%, 0.6%), (0.8%,0.9%) respectively. The Moisture
content of the commercial flour was 14.2% and for the product was 6.4%, and the Fat
content of the commercial flour was 0.12% and for the product was 0.2% and the
carbohydrate content of the commercial kithul flour was 84.7% and for the product was
92.2%.
The developed porridge is a potential alternative for traditional product with attractive
properties including less thickness, sweetness without added sugar, easy to prepare and
enhanced bioactive properties due to incorporation of herbal extract like cinnamon.