Composite weaning mixes:formulation and quality characteristics

Ghavidel, Reihaneh Ahmadzadeh and Jamuna Prakash (2010) Composite weaning mixes:formulation and quality characteristics. Food Science and Technology Research, 16 (1). pp. 65-70. ISSN 1344-6606

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Composite weaning foods using cereals, legumes and vegetables were formulated and analyzed for nutrients, functional properties, sensory attributes and storage stability. Germinated, dried and dehulled legumes, green gram (Phaseolus aureus) and lentil (Lens culinaris) and wheat, rice, carrot and skim milk were mixed in different proportions to get four different formulations, roller dried and analysed for various parameters. The results showed following range of constituents per 100 g of formulation, protein, 18.1-18.9 g; fat, 0.78-1.36 g; iron, 5.09-6.53 mg and calcium, 265-310 mg. Wheat+green gram based food had lowest water absorption capacity whereas rice+lentil based sample had highest. Overall sensory qualities of all four prepared foods were graded as "good" and "very good" with no significant differences. All formulations could be stored for 6 months at room temperature. The results confirm that formulated weaning foods were nutritionally superior, functionally appropriate, micro biologically safe and organoleptically acceptable.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: LA manjunath user
Date Deposited: 28 Jul 2019 11:14
Last Modified: 11 Dec 2019 10:22

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