Development of Instant Freeze Dried Porridge Powder

Lim, Vincy (2026) Development of Instant Freeze Dried Porridge Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Vincy Lim_Full Text.pdf Restricted to Registered users only Download (4MB)

Abstract

improved nutritional and sensory qualities using locally available ingredients. A control formulation was prepared using brown rice, egg and vegetables which are spinach and carrot, while a modified formulation substituted 24 g of brown rice with mung beans to enhance protein, dietary fiber and antioxidant properties. Mung beans are high in protein and dietary fiber. The project was designed to evaluate both formulations in terms of proximate composition, physicochemical characteristics, reconstitution properties, mineral content, antioxidant activity and sensory acceptance. The principal results showed that moisture content was not significantly different between the two samples, confirming the effectiveness of freeze-drying in reducing water content to below 5%, ensuring product stability. The mung bean formulation demonstrated significantly higher protein (20.92%), dietary fiber (3.88%), crude fat (7.60%), ash (3.04%), sodium, and total phenolic content (520.13 mg GAE/100 g), while carbohydrate and energy contents were slightly lower compared to the control. Physicochemical analysis revealed that the mung bean formulation had higher pH and Hausner ratio but lower bulk density and b* value (yellowness). Both formulations had water activity values below 0.30, indicating microbial stability. The antioxidant analysis showed enhanced DPPH radical scavenging activity (93.82%) in the mung bean formulation. Sensory evaluation with 30 panelists revealed that the formulation scored significantly higher for taste, aroma, texture, and overall acceptability, achieving an acceptance index of 74.44% compared to 60.33% for the control. In conclusion, incorporating mung beans into instant freeze-dried porridge powder successfully improved its nutritional profile, antioxidant potential and sensory appeal. This product represents a convenient, shelf-stable and nutrient-dense food option with potential application in supporting better dietary intake across diverse populations, particularly in resource-limited settings. Keywords: Instant porridge powder; freeze-drying; mung beans; high in protein; source of dietary fiber