Influence of Fish Skin ( Labeo rohita ) and Chia Seed Oil ( Salvia hispanica ) Blend on the Protein‐Rich Breakfast Cereal Product Made Through the Use of Whole and Modified Chia Flour and Fish Skin Protein Isolates

Abstract

Abstract

The term "Ready-to-Eat Breakfast Cereal" refers especially to the processed grain formulations suitable for human consumption without requiring further preparation to save time. It is easy to store, relatively shelf-stable, and lightweight. A significant proportion of them are made with corn, wheat, oats, and rice, with added flavors and fortifications. In this work, an attempt was made to utilize the rich antioxidative blend of fish skin oil (FSO) and chia seed oil (CO). Four formulations were prepared using four different chia seed flour, namely, raw chia seed flour breakfast cereal (RCB), defatted chia seed flour breakfast cereal (DCB), raw roasted chia flour breakfast cereal (RRCB), and roasted defatted chia flour breakfast cereal (RDCB). All the physicochemical tests were satisfactory for each formulation. Among the four formulations, RRCB is liked mostly in hedonic rating test for sensory evaluation by the panel members. Breakfast cereals are sold as milled grains of different cereals that required further cooking or no cooking prior to consumption. Breakfast plays an important role in everyday diet plan as it is the first food that we took after the dinner of previous day. So, breakfast meal should be rich in all nutrients to fulfill the needs till the lunch time. Nowadays, due to busy schedules, attention is moved toward ready-to-eat breakfast items rather than the traditional one.