Abstract:
Instant Porridge is a very popular food among people regardless of age. This
study was carried out to develop a convenient, nutritious, and functional food
product to meet the dietary needs of a diverse population. In the formulation
of this instant cube, key ingredients were incorporated that have been
identified in previous studies as beneficial for alleviating postmenopausal
symptoms and ensuring a high carbohydrate content along with other
important nutritional elements. This means that it will support hormonal
balance and also energize, providing overall nutritional value that makes it
fitting for an even bigger audience of people looking for functional health
benefits and a nutrient-dense food option. The cube contains Hingurala flour,
soybean flour, flax seed flour, curry leaves, garlic, pepper, and coconut
powder. Sensory evaluation was performed to determine the optimal
formulation with the highest level of consumer acceptance across four
treatment samples. The sensory attributes, including color, aroma, viscosity,
flavor, mouthfeel, appearance, and overall acceptability, were evaluated by
an untrained panel of 30 individuals. The product containing 80% Hingurala
flour, 10% flax seed, and 10% soybean flour was selected as the best product
considering its sensory attributes. Each attribute received a score exceeding
the average value of 4.0. Sensory attributes were analyzed using SPSS
Software. It was found to contain 43.27% carbohydrate, 13.96% Crude
protein, 23% Crude fat, 2.31% Fiber, 10.13% Ash and 9.63% Moisture. In
conclusion, the instant porridge cube selected with the highest consumer
acceptance represents an optimal combination of ingredients for making a
novel, convenient, nutritious, and functional food product.
