[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on canned strained baby foods based on vegetables. II. Green peas

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. II. Green peas. Journal of Food Science and Technology, 25 (4). pp. 236-240. ISSN 0022-1155

Full text not available from this repository.


Canned strained baby food based on green peas was developed. Thermal process time of 61 min was found necessary to achieve Fo value of 4 at 115.5 degree C. Cut-out analysis of the canned product indicated that the product was safe microbiologically. The product was found to be a good source of protein (30% on dry wt. basis), minerals and vitamins. Thermal processing caused a decrease in ascorbic acid (37%), thiamin (82%) and of essential amino acids e.g. lysine (10%), isoleucine (19%), methionine (13%) and threonine (19%). However, the canned strained green peas-based baby food showed growth promoting efficiency almost similar to that of commercial infant milk food in young weanling rats.

Item Type: Article
Uncontrolled Keywords: NUTRITIONAL-VALUES; peas-based baby foods, nutritional values of canned green; CANNED-FOODS; INFANT-FOODS; PEAS-; nutritional values of canned green peas-based baby foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 09:04
Last Modified: 28 Dec 2016 08:23
URI: http://ir.cftri.com/id/eprint/2002

Actions (login required)

View Item View Item