Technology Of Breakfast Smoothies Using Dairy And Plant Sources
About the Practice
The developed variants (Smoothie) can serve as a good breakfast replacer for those who” skip” breakfast due to lack of time in morning. It can be consumed easily and conveniently while ‘on-the-go’ and will provide all essential nutrients in diet. A breakfast smoothie based on varied ingredients such as sorghum (cereal), finger millet (minor cereal) or black chickpea (legume) along with fruit (mango) and vegetable (carrot) and milk sources will provide nutrition, variety as well as convenience to the office and school-going population. Based on this knowledge, the current project aims at formulating a product, which will be a ready-to-consume breakfast option and will provide valuable nutrients and calories during the meal. A smoothie is a blended, chilled, sweetened beverage made from fruits or vegetables, cereals and/or millets. It appeals to a wide range of age groups because of its sweetness, fresh fruit flavour and nutritional value. It is high in carbohydrate, protein, micronutrients (such as vitamins, minerals) and fibres. Cereals constitute the 'starchy staples' in the human diet and are the primary source of dietary carbohydrates throughout the world. According to nutritionists, the most important meal of the day is breakfast, since it helps in replenishing the blood sugar level after a gap of 8-10 h of fasting. Balanced breakfast consists of carbohydrates contributing 50% of calories while protein and fat contribute 20% each of total calories. Breakfast meals vary widely in different cultures around the world, but often include a carbohydrate such as cereal or rice, fruits and/or vegetables, protein, dairy and beverage. In order to get the required carbohydrates it becomes necessary to introduce a cereal/legume in the breakfast diet. Sorghum is the fifth leading crop used throughout the world. Finger millet is consumed extensively by South Indian rural population both in the native and processed (malted) forms, and is known as ‘ragi’. Karnataka alone accounts for about 64% of total finger millet production. It is rich in carbohydrates (76%), releases sugar very slowly in the body and therefore has low glycemic index and hence is considered as an ideal food for diabetic patients. Chickpea is one of the most important grain legumes due to its protein content and wide adaptability as a food grain and is popularly known as chana in India. It is a source of dietary protein, and particularly for vegetarian segments of the Indian-subcontinent population. Sorghum seeds contain on an average 72.6% total carbohydrate, 10.4% protein, 1.9% fat, 1.6% fibre, 1.6% minerals and 42 mg of calcium and 8 mg iron per 100 g. Finger millet seeds contain 76.3% total carbohydrate, 7.1% protein, 1.3% fat, 3.6% fibre, 2.7% minerals and 344 mg of calcium and 3.9 mg iron per 100 g. Chickpea seeds comprise of 60.9% total carbohydrate, 17.1% protein, 5.3% fat, 3.0% fibre, 3.0% minerals and 202 mg of calcium and 4.6 mg iron per 100 g. Processing treatments such as soaking, germination, heat treatment and dehulling given to cereal (sorghum), millet (finger millet) and pulse (chickpea) reduce the antinutrients content and improve protein, starch and bio¬availability of minerals, thus improving nutritional values and palatability of sorghum, finger millet and chickpea. Fruits are rich sources of various important phytonutrients namely, vitamins, minerals, antioxidants and dietary fibres. Majority of fruits are rich in vitamin A, carotenoids and polyphenolic compounds. Mango is popular among all fruits due to its excellent eating quality (bright color, sweet taste and luscious flavor), in addition to its vitamin C, carotene and vitamin E contents and moderate levels of phenolic compounds. It is also a valuable dietary source of many phytochemical compounds. Carrot is a versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fiber that has been found to have cholesterol-lowering properties.It has been reported that β-carotene constitutes a large portion (60–80%) of carotenoids in carrots. Carrot juice is used as a natural source of pro-vitamin A in beverages. Milk has been described as nature’s nearly perfect food in that it provides vital nutrients like proteins, essential fatty acids, vitamins, minerals and lactose in balanced proportions. Its nutrients compliment and supplement nutrients available from grains, legumes, vegetables, fruits.
Detail:
Abstract Breakfast (literally meaning ‘breaking the fast’ of the night) is the first meal of the day. Breakfast menus vary widely in different cultures around the world, but often include a carbohydrate such as cereal or rice, fruits and/or vegetables, protein, dairy and beverage. Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that found that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight. A smoothie is a blended, chilled, sweetened beverage made from fruits or vegetables, cereals and/or millets. Smoothie can serve as a good breakfast replacer for those who skip breakfast due to lack of time in morning. It can be consumed easily and conveniently while ‘on-the-go’ and will provide all essential nutrients in diet. Three variants of breakfast smoothie were formulated in this study, based on sorghum, finger millet or chickpea flour along with a fruit (mango), vegetable (carrot), honey and milk sources so as to provide adequate amount of minerals, vitamins and dietary fiber. All the variants contained pre-standardized quantities of milk (30%), mango pulp (15%), carrot juice (3%) and honey (3%). Germinated sorghum flour (GSF)/germinated finger millet flour (GFMF)/germinated chickpea flour (GCF), sugar and pectin levels were optimized for the product formulation using Response Surface Methodology (RSM). The optimized variables in different variants were: 2.79% GSF, 10.30% sugar, 0.35% pectin; 3.2% GFMF, 10.26% sugar, 0.4% pectin; and 3.55% GCF, 10.27% sugar; 0.30% pectin. The respective proximate composition of the sorghum, finger millet and chickpea variants were 23.46%, 23.28 and 21.55% TS, 0.65%, 0.74 and 1.09% fat, 0.87%, 0.74% and 1.18% protein, 19.94%, 19.21% and 17.08% carbohydrate, 1.68%, 2.37% and 1.81% dietary fibre and 0.31%, 0.26% and 0.395% ash. The nutritional profile (calcium, iron, phytic acid and vitamin A) of the smoothie variants were as follow: sorghum-based: 560.46 ppm, 28.12 ppm, 14.67 mg/100 g and 679.3 IU/L, respectively; finger millet based: 662.71 ppm, 21.74 ppm, 11.32 mg/100 g and 738.14 IU/L, respectively; chickpea based: 528 ppm, 22.60 ppm, 18.49 mg/100 g and 586.36 IU/L, respectively. The storage studies indicated that the sorghum based smoothie remained acceptable for 75 days at 4⁰C and 30⁰C. The finger millet- and chickpea-based variants were acceptable for 3 months at 4⁰C, while at 30⁰C the former had a shelf-life of 3 months and the latter, of 2 months. The respective costs of production of the three variants were Rs.14.84, 15.27 and 14.84 per 200 ml. The consumer studies involving 110 consumers indicated that 40%, 43% and 46% of them rated the sorghum- finger millet- and chickpea-based products excellent. Nearly 90% were willing to buy the product at Rs. 20 per 200 ml.
About the Innovator
Address: D/O Hanslal, Vikas Nagar, Ward no 10, near prabhtilal sarpanch District Bharatpur
City: Bharatpur
State: Rajasthan
PIN Code 321001
Email: rekha.rani@shiats.edu.in
Contact No: 8005321813.0
Practice Details
Link: 1. Products developed using low cost ingredients and modification in existing in flavoured milk plant.
2. The three variants were thermally processed at 90°C for 5 min to maintain nutritional content.
3. The variants were shelf-stable acceptable till 75 days (sorghum based smoothie), 90 days (Finger millet based smoothie) and 60 days (chickpea based smoothie) storaged at 30°C. The product stored at 4°C and 30°C were comparable with regard to sensory, physico-chemical and microbial changes, although changes were more at higher temperature.
4. These are low cost (Rs. 20/200ml) variants and nutritional products, rich in vitamin A, minerals (calcium and iron) and fibre.
5. Convenient breakfast option those who skip breakfast or lacking time to prepare and consume breakfast
Problem Scale: Worldwide