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Development of Weaning Foods Based on Some Traditional Technologies.

Malleshi, N. G. and Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1986) Development of Weaning Foods Based on Some Traditional Technologies. Journal of Food Science and Technology, 23. pp. 315-318. ISSN 0022-1155

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Abstract

Simple traditional technologies like chapati making, popping, flaking and vermicelli extrusion were employed for formulating weaning foods from blends of cereals/millets and legumes. The weaning foods had protein efficiency ratio ranging from 2.6 to 2.8 and were acceptable to children. The cooked paste viscosity of the weaning foods was high and could be reduced to low levels by inclusion of 5 % barley malt powder in the formulations. Production of these weaning foods at household, community or factory level is practicable and is suitable in urban as well as rural areas.

Item Type: Article
Uncontrolled Keywords: weaning foods, roller drying, extrusion cooking
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2012 11:09
Last Modified: 01 May 2012 11:09
URI: http://ir.cftri.com/id/eprint/10688

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