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Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children

Baskaran, V. and Mahadevamma, L. and Balasubramanyam, N. and Malleshi, N. G. (2000) Moisture sorption isotherms of nutritious supplementary foods prepared from cereals and legumes for feeding rural mothers and children. European Food Research and Technology, 211. pp. 27-31.

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Abstract

<p align="justify">Four types of supplementary foods (FSs) based on popped wheat (Triticum vulgare), ragi (Eleusine coracana), bajra (Pennisetum americanum) and sorghum (Sorghum bicolor) blended with soy (Glycine max Merr) and bengalgram (Cicer arietinum) and fortified with vitamins and minerals were prepared on a pilot plant scale. All the FSs contained 10–20% proteins and 350–380 kcal of energy. Moisture sorption characteristics of these FSs were evaluated at room temperature (27 7C) with a view to designing a functional package for such products. The results revealed that a moisture content of about 10% (equilibrium relative humidity 68–70%) is optimum to give a good storage stability to the products. Above the 10% moisture level the products were found to be vulnerable to microbial spoilage (mould growth), leading to quality deterioration.In order to protect these types of products from being spoiled by mould growth during storage, use of moisture-proof packaging materials based on high density polyethylene and polypropylene may be considered.</p>

Item Type: Article
Uncontrolled Keywords: Food supplements Legumes Moisture sorption Popped cereals
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2005
Last Modified: 21 Dec 2016 13:11
URI: http://ir.cftri.com/id/eprint/198

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