Moisture Sorption Isotherm Studies of Formulated Rice and Soy Based Ready - to - Eat Breakfast Cercáis Using B.E.T Model

Abstract

Satisfactory diets contain protein that is sufficient hot only in quantity, but also in quality. A new type of combined breakfast blend based on locally available cereals and Iegumes were formulated adopting drum drying technology. Based on preliminary studies Soybean was maintained as 30-40% in the treatments while red rice was maintained as 60-70% .in the treatments. Banana,pumpkin and miIk powder were used as ingredients to overcome the beany flavour of the product. The prepared dried products were subjected to nutritional and sensory analysis. Based on the nutritional and consumer preference, the drum dried mixture of rice, soybean and banana was selected as best combination.among the tested treatments. Moisture sorption isotherms for the best product were determined at 30 and 40°C over water activity range of 0.10 to 0.95 using a static gravimetric technique with the application of Brunauer-Emmett-Teller (BET) equations. The B.E.T monolayer values 5.23 and 5.1.2 g / 10Qg dry matter were obtained from the constructed isotherm curves as this can be stored for a long term period at 30° and 40°C to meet the nutritional needs of the individuals.