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<p>The present study aimed to develop and optimize a low sodium red rice based instant food mix with umami-rich ingredients using Response Surface Methodology (RSM). A D-optimal mixture design was applied with red <i>Ahu</i> rice, mushroom, and makhana (fox nut) as variable components, alongside a fixed 5% seasoning mix blend. Germinated red rice flour, dehydrated mushroom powder, and roasted makhana flour were combined in varying proportions and evaluated for sodium content, viscosity, and sensory attributes. Mixture regression models and contour plots were used to determine optimal proportions. Increased rice content elevated sodium levels but reduced viscosity and sensory scores, whereas mushroom increased viscosity and improved overall acceptability due to its umami properties. The optimal formulation of 50% rice, 40% mushroom, and 5% makhana was determined, achieving 20.8&#xa0;mg/100&#xa0;g sodium content, viscosity of 2112.2 mPa·s and high consumer acceptability. Validation confirmed strong agreement between predicted and experimental values. This study presents a novel clean-label sodium reduction strategy by utilizing naturally umami-rich ingredients as salt replacers in a pigmented riced based instant food mix. The findings demonstrate the potential of functional, flavor-enhancing ingredients in developing healthier convenience foods that support sodium reduction goals.</p>

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Process optimization and characterization of a low-sodium red rice–based instant food mix formulated with umami-rich ingredients

  • 期刊论文

  • 发表日期：

    2026年6月16日

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  • Kh Jivarani Devi,
  • Shadad Md. Khayer,
  • Madhuri Sinha,
  • Semmichon SK,
  • Manisha Choudhury,
  • Robin Boro,
  • Moloya Gogoi

摘要

The present study aimed to develop and optimize a low sodium red rice based instant food mix with umami-rich ingredients using Response Surface Methodology (RSM). A D-optimal mixture design was applied with red Ahu rice, mushroom, and makhana (fox nut) as variable components, alongside a fixed 5% seasoning mix blend. Germinated red rice flour, dehydrated mushroom powder, and roasted makhana flour were combined in varying proportions and evaluated for sodium content, viscosity, and sensory attributes. Mixture regression models and contour plots were used to determine optimal proportions. Increased rice content elevated sodium levels but reduced viscosity and sensory scores, whereas mushroom increased viscosity and improved overall acceptability due to its umami properties. The optimal formulation of 50% rice, 40% mushroom, and 5% makhana was determined, achieving 20.8 mg/100 g sodium content, viscosity of 2112.2 mPa·s and high consumer acceptability. Validation confirmed strong agreement between predicted and experimental values. This study presents a novel clean-label sodium reduction strategy by utilizing naturally umami-rich ingredients as salt replacers in a pigmented riced based instant food mix. The findings demonstrate the potential of functional, flavor-enhancing ingredients in developing healthier convenience foods that support sodium reduction goals.