Formulation and Quality Characterization of Brown Rice Based Instant Porridge Mix

In the present investigation, a convenience food product, defined as brown rice based instant porridge mix was developed. The aim of the study was to standardize the proportions of brown rice, pumpkin and mungbean for development of instant porridge mix and assess their quality characteristics during storage. For the development of instant porridge mix brown rice grits were blended with pumpkin powder (5, 10, 15, 20, 25, 30%) and germinated mungbean grits (10% each). The formulated porridge mix was packed in laminate pouches and its storage stability was studied for 90 days under ambient conditions. The highest mean tannins and phytic acid were observed in T₁ as 47.51 mg per 100 g and 204.07 mg per 100 g, respectively. The mean calcium content was observed highest in T₇ as 105.79 mg per 100 g whereas, T₁ observed lowest mean calcium content of 95.73 mg per 100 g. The mean iron content of instant porridge mix was observed highest in T₂. Sensory evaluation revealed that T₅ was found to be best and the porridge mix remained acceptable upto 90 days. Thus, nutritious porridge mix can be prepared by blending 70% brown rice grits with 20% pumpkin powder and 10% germinated mungbean grits.