Abstract:
This study aimed to develop an oat and rice-based breakfast cereal with improved
organoleptic properties. First, soaking (TS) and cooking (TC) were compared to
select the best way to incorporate oats. Using 30 g of oats in 200 mL of water for 3
minutes soaking was found to be more preferred based on sensory evaluation. Then
five formulas (F1-F5) were tested using oats, sugar, milk powder, rice flour, wheat
flour, whey powder, carboxymethylcellulose, tricalcium phosphate, and salt with
selected TS. Among these, F3 with 50% oats, 2.5% rice flour, and 2.5% wheat flour
was selected as the best in terms of sensory characteristics. Subsequently, the F3
formula was tested with TS and raw oats (O2), where the formula with O2 was
sensorily selected as the best. The proportions of oats and grain flour of O2 were then
optimized by comparing five proportions (I1-I5), and I1 (40% oats, 12.5% rice flour,
2.5% wheat flour) was sensorily more preferred. For flavor improvement of I1, two
concentrations of vanilla (0.5% - V1, 1% - V2) were compared and V1 was with better
flavor. Additionally, to optimize the portion size for single serving, three portion sizes
(30 g, 40 g, 50 g) of I1 with V1 were tested and 50 g was selected as the best portion
size. All selections were done by a trained sensory panel. The moisture, ash, crude
fat, crude protein, bulk density, water-holding capacity, pH and total soluble solids,
of the developed product (I1 with V1) were 5.98±0.02%, 3.10±0.43%, 7.01±0.26%,
27.17±0.73%, 0.76±0.01 g mL-1, 72.45±1.7%, 6.7±0.05 and 10.78±0.1°Brix,
respectively. Total plate count and yeast and mold count were 7×103 CFU g-1 and
1.5×103 CFU g-1. None of these parameters changed significantly during the 28-day
storage period. In conclusion, an oat and rice-based cereal with 40% oats and 12.5%
rice flour with a shelf life of 28 days can successfully be developed with other
ingredients.
