Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization

•Kodo millet analogue rice was developed by substituting rice flour.•The rice analogue was loaded with dietary fibre, protein and mineral.•It can be personalized for obese, diabetic and health-concerned individuals.•Cooking didn't break the analogue rice prepared but gruel loss was more. Rice a...

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Bibliographic Details
Published in:	Future foods : a dedicated journal for sustainability in food science Vol. 10; p. 100389
Main Authors:	Karthik, KVD, Rao, Benhur Dayakar, Das, Anamika, Kiranmai, Enthoti, Dharini, M., Mogulla, Shreeja Reddy, Sharma, Deeksha
Format:	Journal Article
Language:	English
Published:	Elsevier B.V 01-12-2024 Elsevier
Subjects:	Cold extrusion Dietary fibre Kodo millet Mineral Rice analogue Mineral Dietary fibre Kodo millet Cold extrusion Rice analogue
Online Access:	Get full text
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Summary:	•Kodo millet analogue rice was developed by substituting rice flour.•The rice analogue was loaded with dietary fibre, protein and mineral.•It can be personalized for obese, diabetic and health-concerned individuals.•Cooking didn't break the analogue rice prepared but gruel loss was more. Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue. [Display omitted]
ISSN:	2666-8335 2666-8335
DOI:	10.1016/j.fufo.2024.100389