Development of Instant High Fiber Processed Food

Abstract

Five high fiber processed foods were formulated by using high fiber sources such as beans, unpolished rice, sesame. The product formulas were : I) kidney bean : unpolished rice : white sesame (70:20:10), II) kidney bean : sweet potato : job’s tears seed (45:35:20), III) mungbean : pineapple : pumpkin (50:30:20), IV) corn : mungbean : unpolished rice (60:30:10), and V) banana : pumpkin : corn : unpolished rice (30:25:25:20). These products were prepared in powder form by drum dryer and then ground with pin mill. The particle size, bulk density and viscosity of the plain products ranged from 141.6 - 186.5 μm, 0.75-0.82 g/ml and 1,750-7,208 cps, respectively. After flavoring with sugar, skimmed milk, cocoa or vanilla, the Water Absorption Index (WAI) and water activity (a_w) of flavored products ranged from 2.81-5.59 and 0.27-0.31, respectively. Flavored products prepared for sensory evaluation were conducted by adding warm water in four different ratio, products to water as 1:3, 1:4, 1:5 and 1:6 by weight. The results showed that the ratio 1:4 of most formulas had scores of acceptance ranged from 6.29-7.35 which was higher than the other ratios. Protein, fat and total dietary fiber of all flavored products ranged from 14.54-20.50 , 1.02-4.25, and 5.89-11.88 g/100 g , respectively.