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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(1): 263-268
DOI: https://doi.org/10.20546/ijcmas.2020.901.030


Effect of Incorporation of Different Levels of Algal Oil in Rice Based Ready to Eat Breakfast Cereal Mix
Laishram Suraj Singh1*, Anamika Das1, S.G.M Prasad1,Pratishtha Srivastava2, O. Chaoba Devi3 and John David1
1WCDT, SHUATS, Prayagraj (U.P.), India
2ITM, Gwalior M.P., India
3Thoubal College Thoubal (Manipur), India
*Corresponding author
Abstract:

It is known that a plethora of clinical and epidemiological evidence relates to the beneficial effects of omega-3 fatty acids, as in fatty fish, and is especially strong in neurocognitive disease. Many authorities have made recommendations for intake of EPA and DHA because of their significant role in development, health and disease prevention. A ready-to-eat breakfast cereal mix was formulated by blending of roasted aromatic black rice and glutinous white rice was mixed with SMP, sugar, cocoa powder and Algal oil in different combinations. The contents of SMP, sugar, cocoa powder was constant for all the treatments. Four treatments namely TA, TB, TC, TD, TE and TF were studied for its physico-chemical and organoleptic analysis. The black rice: white rice ratio combinations of the treatments are 60:40 for TA and TB, 80:20 for TC and TD and 100:00TE and TF respectively. The level of algal oil was maintained at 2% for treatment TA, TC and TE while the level was kept at 3% for treatments TB, TD and TF. The sensory analysis of the products was conducted by using 9point Hedonic scale by a team comprising of five judges. The scores revealed that TA scores the highest in flavour and Organoleptic analysis. Therefore, treatment TA was considered as the optimized product. Omega three fatty acids derived from algal oils emerging as a new functional ingredient and is being accepted by the consumers because of its health benefits.


Keywords: Ready-to-eat cereal mix, Black rice, Algal oil, Organoleptic analysis
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How to cite this article:

Laishram SurajSingh, Anamika Das, S.G.M Prasad, Pratishtha Srivastava, O. Chaoba Devi and John David. 2020. Effect of Incorporation of Different Levels of Algal Oil in Rice Based Ready to Eat Breakfast Cereal Mix. Int.J.Curr.Microbiol.App.Sci. 9(1): 263-268. doi: https://doi.org/10.20546/ijcmas.2020.901.030