@article{10.37349/eff.2026.1010123,
abstract = {Aim: This study aimed to develop a corn-based instant cereal enriched with chickpea and carrot using drum drying, and to evaluate the effects of formulation on nutritional composition, functional properties, colour characteristics, sensory acceptability, and short-term storage stability. Methods: Five formulations were prepared by varying chickpea (0–40%) and carrot (0–40%) proportions. Proximate composition, total dietary fibre (TDF), antioxidant activity (DPPH assay), colour parameters, sensory acceptability (9-point hedonic scale, n = 50), and water activity (aw) during 28 days of storage were analyzed. Results: Moisture content ranged from 6.32 ± 0.11% to 10.42 ± 0.20%, while protein content increased significantly from 0.63 ± 0.08% (control) to 18.66 ± 0.36% with 40% chickpea incorporation. TDF ranged from 19.81 ± 0.41% to 26.66 ± 0.71%. DPPH radical scavenging activity increased with extract concentration (10–50 mg/mL), with the 40% chickpea formulation exhibiting higher inhibition (70.61 ± 3.50%–83.14 ± 0.23%) compared to the control (64.17 ± 0.14%–82.64 ± 0.16%). Sensory overall acceptability scores (9-point hedonic scale, n = 50) ranged from 4.62 ± 2.16 to 5.92 ± 1.81, with the highest score observed in the 40% chickpea formulation. aw remained low (0.602–0.614) during 28 days of storage, indicating favourable stability. Conclusions: Chickpea fortification significantly enhanced protein, dietary fibre, antioxidant capacity, and sensory acceptability of corn-based instant cereal without compromising storage stability, supporting its potential as a functional food product.},
author = {Yang, Chong Zi and Khurun Hizar, Sarah Aisyah and Ronie, Macdalyna Esther and Mamat, Hasmadi and Mohd Amin, Siti Faridah and Mohammad Ridhwan, Norazlina and Awang, Mohd Azrie and Sarip, Mohd Sharizan Md and Jaziri, Abdul Aziz and Lal, Mohammad Tamrin Mohamad and Aziz, Ahmad Hazim Abdul},
doi = {10.37349/eff.2026.1010123},
journal = {Exploration of Foods and Foodomics},
elocation-id = {1010123},
title = {Nutritional, functional, and sensory evaluation of corn-based instant cereal enriched with chickpea and carrot produced by drum drying},
url = {https://www.explorationpub.com/Journals/eff/Article/1010123},
volume = {4},
year = {2026}
}