Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics Original Research Article

Porridges made from raw and roasted wheat grits (dalia) with added soy protein isolate (SPI) and skimmed milk powder (SMP) were investigated by employing rheological, pasting and sensory tests in order to develop nutritious products. All porridge samples, irrespective of the presence of SPI/SMP and the application of roasting process, exhibited shear-thinning behaviour, fitted well with Cross equation (r ⩾ 0.972, p ⩽ 0.01) compared to power law and Casson models. The power indices for porridges prepared from raw grits were higher (0.643–0.764) compared to roasted samples (0.582–0.659). Pasting characteristics like peak viscosity, hot paste viscosity, cold paste viscosity, break down viscosity and total set back viscosity decreased due to incorporation of SPI/SMP. Roasted wheat grits exhibited increased pasting temperature but decreased other pasting characteristics. Pasting temperature increased from 64.4 to a maximum of 74.2 °C due to incorporation of SPI/SMP up to 10%. Porridges made from raw grits along with SPI/SMP had excellent sensory characteristics although roasted grit samples were thinner in consistency and had a better flavour.