Organoleptic and Nutritional Attributes of Chia and Soybean Based Instant Multigrain Sweet Mix Breakfast Cereal

Abstract

Background : Breakfast is the most crucial meal after overnight fasting but the morning has the most rushed hours for working people. Ready to eat and ready to cook breakfast cereals are very popular these days that provide maximum nutrition with less effort than cooking breakfast cereals. Methods : Instant Multigrain sweet Mix breakfast cereals by using Chia in different proportion with cereals which varies accordingly, and Soybean with constant amount along with skimmed milk powder, sugar, brown sugar and golden syrup. Breakfast mixes were made with whole Chia seeds and secondary processed i.e. popped maize, puffed rice paddy and flaked wheat. Result s : After organoleptic evaluation by panel list by using 9 hedonic scales, 10% Chia seeds with other cereals and soybean combination could be used best quality instant multigrain sweet mix breakfast cereals with nutritionally adequate compared with other market brand product along with 6-month shelf life. Conclusion: Instant multigrain sweet mix breakfast cereals by using Chiahave essential nutrients that require in commercial breakfast cereals brands.