RITU SINDHU*, REKHA AND ANJU KUMARI
Centre of Food Science and Technology, CCSHAU, Hisar-125 004 (Haryana), India
*(e-mail: ritu3400@gmail.com)
(Received : 15 March 2025; Accepted 30 March 2025)
SUMMARY
Amaranth (Amaranthus spp.) is a pseudo-cereal which has been used as a grain, forage or silage crop for many animals, including cattle, chickens, pigs and rabbits. Grains of amaranth are seeking attention of consumers due to high nutritional quality and gluten free composition. Instant porridge was prepared from amaranth grains and analyzed for functional and sensory properties. For standardization of process for preparation of instant porridge two cooking methods (open pan and pressure cooker) and germination of grains were followed. The pressure cooker produced the product with better sensory and nutritional quality. Also germination of amaranth grains produced instant porridge with higher protein and lower fat content as well as improved sensory score. Non enzymatic browning in instant porridge increased during storage. Sensory quality slightly changed during storage but remained acceptable after three months of storage.
Key words: Amaranth, porridge, germination, nutritional value