Processing and Assessment of Quality Characteristics of Composite Baby Foods
The usefulness of weaning foods to meet the nutrient
needs of children is well recognized, and most of them are precooked
roller dried mixtures of cereal and/or legume flours which posses a
high viscosity and bulk when reconstituted. The objective of this study
was to formulate composite weaning foods using cereals, malted
legumes and vegetable powders and analyze them for nutrients,
functional properties and sensory attributes. Selected legumes (green
gram and lentil) were germinated, dried and dehulled. Roasted wheat,
rice, carrot powder and skim milk powder also were used. All the
ingredients were mixed in different proportions to get four
formulations, made into 30% slurry and dried in roller drier. The
products were analyzed for proximate principles, mineral content,
functional and sensory qualities. The results of analysis showed
following range of constituents per 100g of formulations on dry
weight basis, protein, 18.1-18.9 g ; fat, 0.78-1.36 g ; iron, 5.09-6.53
mg; calcium, 265-310 mg. The lowest water absorption capacity was
in case of wheat green gram based and the highest was in rice lentil
based sample. Overall sensory qualities of all foods were graded as
“good" and “very good" with no significant differences. The results
confirm that formulated weaning foods were nutritionally superior,
functionally appropriate and organoleptically acceptable.
[1] A. NEGI, P. BOORA and N KHETARPAUL, Starch and protein
digestibility of newly released moth bean cultivars: Effect of soaking,
dehulling, germination and pressure cooking. Nahrung, vol. 45, n. 4, pp.
251-254, 2001.
[2] A. KAMCHAN, P. PUWASTIEN, P.P. SIRICHAKWAL and R.
KONGKACHUICHAI, In vitro calcium bioavilability of vegetables,
legumes and seeds. J. Food Composition and Analysis, vol. 17, pp. 311-
320, 2004.
[3] F.H.M.G. SAVELKOUL, A.F.B. VANDERPEOL and S.
TAMMINGA,The presence and inactivation of trypsin inhibitors,
tannins, lectins and amylase inhibitors in legume seeds during
germination. A review. Plant Foods for Human Nut., vol. 42 , p.71-85,
1992.
[4] A. SATTAR, S.K. DURRANI, F. MAHMOOD, A. AHMAD and I.
KHAN, Effect of soaking and germination temperatures on selected
nutrients and antinutrients of mung bean. Food Chem., vol. 34 , pp. 111-
120, 1989.
[5] K.Z. GHANEM and L. HUSSAIN, Calcium bioavilability of selected
Egyptian food with emphasis on the impact of fermentation and
germination. Int. J. Food Sci. Nut., vol. 50, pp. 351-356, 1999.
[6] K. PREET,. D. PUNIA, Antinutrients and digestibility (in vitro) of
soaked, dehulled and germinated cowpeas. Nutr. Health, vol. 14 ,n. 2 ,
pp. 109-117, 2000.
[7] AOAC. Official Methods of Analysis. 15th ed. Association of Official
Analytical Chemists. (1990).
[8] H.H. Taussky, E. Shorr, A micro colorimetry method for
determinationof inorganic phosphorous. J. Bio. Chem., vol. 202, pp.
675-685, 1953.
[9] N.G. ASP, C.G. JOHANSSON and H. HALLMER, Rapid enzymatic
assay of insoluble and soluble dietary fiber. J. Agri. Food Chem., vol.
31, pp. 476-482, 1983.
[10] N.A. JANICKI and J. WALCZAK, Wateriness in meat and methods for
its determination. Adv. Food Res., vol. 10, pp. 355-394, 1954.
[11] J.E. KINSELLA, Functional properties of proteins in foods: A survey.
Crit. Rev. Food Sci. Nut., vol.7, pp. 219-23, 1976.
[12] K.D. KULKARNI, D.N. KULKARNI and U.M. INGLE, Sorghum malt
based weaning food formulations. Food Nut. Bull., vol. 13, pp. 322-327,
1991.
[13] D. B DUNCAN, Multiple range and multiple F-test. Biometrics, vol. 11,
pp. 1-42, 1955.
[14] N.G. MALLESHI, M.A. DAODU and A. CHANDRASEKAR,
Development of weaning Food formulations based on malting and roller
drying of sorghum and cowpea. Int. J. Food Sci. Tech., vol. 24, pp. 511-
519, 1989.
[15] A. WONDIMU and N.G. MALLESHI, Development of weaning foods
based on malted, popped and roller-dried barely and chickpea. Food Nut.
Bull., vol. 17, n. 2, pp. 169-176, 1996.
[1] A. NEGI, P. BOORA and N KHETARPAUL, Starch and protein
digestibility of newly released moth bean cultivars: Effect of soaking,
dehulling, germination and pressure cooking. Nahrung, vol. 45, n. 4, pp.
251-254, 2001.
[2] A. KAMCHAN, P. PUWASTIEN, P.P. SIRICHAKWAL and R.
KONGKACHUICHAI, In vitro calcium bioavilability of vegetables,
legumes and seeds. J. Food Composition and Analysis, vol. 17, pp. 311-
320, 2004.
[3] F.H.M.G. SAVELKOUL, A.F.B. VANDERPEOL and S.
TAMMINGA,The presence and inactivation of trypsin inhibitors,
tannins, lectins and amylase inhibitors in legume seeds during
germination. A review. Plant Foods for Human Nut., vol. 42 , p.71-85,
1992.
[4] A. SATTAR, S.K. DURRANI, F. MAHMOOD, A. AHMAD and I.
KHAN, Effect of soaking and germination temperatures on selected
nutrients and antinutrients of mung bean. Food Chem., vol. 34 , pp. 111-
120, 1989.
[5] K.Z. GHANEM and L. HUSSAIN, Calcium bioavilability of selected
Egyptian food with emphasis on the impact of fermentation and
germination. Int. J. Food Sci. Nut., vol. 50, pp. 351-356, 1999.
[6] K. PREET,. D. PUNIA, Antinutrients and digestibility (in vitro) of
soaked, dehulled and germinated cowpeas. Nutr. Health, vol. 14 ,n. 2 ,
pp. 109-117, 2000.
[7] AOAC. Official Methods of Analysis. 15th ed. Association of Official
Analytical Chemists. (1990).
[8] H.H. Taussky, E. Shorr, A micro colorimetry method for
determinationof inorganic phosphorous. J. Bio. Chem., vol. 202, pp.
675-685, 1953.
[9] N.G. ASP, C.G. JOHANSSON and H. HALLMER, Rapid enzymatic
assay of insoluble and soluble dietary fiber. J. Agri. Food Chem., vol.
31, pp. 476-482, 1983.
[10] N.A. JANICKI and J. WALCZAK, Wateriness in meat and methods for
its determination. Adv. Food Res., vol. 10, pp. 355-394, 1954.
[11] J.E. KINSELLA, Functional properties of proteins in foods: A survey.
Crit. Rev. Food Sci. Nut., vol.7, pp. 219-23, 1976.
[12] K.D. KULKARNI, D.N. KULKARNI and U.M. INGLE, Sorghum malt
based weaning food formulations. Food Nut. Bull., vol. 13, pp. 322-327,
1991.
[13] D. B DUNCAN, Multiple range and multiple F-test. Biometrics, vol. 11,
pp. 1-42, 1955.
[14] N.G. MALLESHI, M.A. DAODU and A. CHANDRASEKAR,
Development of weaning Food formulations based on malting and roller
drying of sorghum and cowpea. Int. J. Food Sci. Tech., vol. 24, pp. 511-
519, 1989.
[15] A. WONDIMU and N.G. MALLESHI, Development of weaning foods
based on malted, popped and roller-dried barely and chickpea. Food Nut.
Bull., vol. 17, n. 2, pp. 169-176, 1996.
@article{"International Journal of Biological, Life and Agricultural Sciences:61315", author = "Reihaneh Ahmadzadeh Ghavidel and Mehdi Ghiafeh Davoodi", title = "Processing and Assessment of Quality Characteristics of Composite Baby Foods", abstract = "The usefulness of weaning foods to meet the nutrient
needs of children is well recognized, and most of them are precooked
roller dried mixtures of cereal and/or legume flours which posses a
high viscosity and bulk when reconstituted. The objective of this study
was to formulate composite weaning foods using cereals, malted
legumes and vegetable powders and analyze them for nutrients,
functional properties and sensory attributes. Selected legumes (green
gram and lentil) were germinated, dried and dehulled. Roasted wheat,
rice, carrot powder and skim milk powder also were used. All the
ingredients were mixed in different proportions to get four
formulations, made into 30% slurry and dried in roller drier. The
products were analyzed for proximate principles, mineral content,
functional and sensory qualities. The results of analysis showed
following range of constituents per 100g of formulations on dry
weight basis, protein, 18.1-18.9 g ; fat, 0.78-1.36 g ; iron, 5.09-6.53
mg; calcium, 265-310 mg. The lowest water absorption capacity was
in case of wheat green gram based and the highest was in rice lentil
based sample. Overall sensory qualities of all foods were graded as
“good" and “very good" with no significant differences. The results
confirm that formulated weaning foods were nutritionally superior,
functionally appropriate and organoleptically acceptable.", keywords = "malted legumes, weaning foods, nutrition,
functional properties", volume = "5", number = "11", pages = "802-3", }