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Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea.

Livingstone, A. S. and Feng, J. J. and Malleshi, N. G. (1993) Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea. International Journal of Food Science and Technology, 28 (1). 35-43, 25 ref.. (In Press)

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Abstract

Optimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized, and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry-heated-parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning foods. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller-dried for preparation of roller dried weaning food. The formulations contained 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. Cooked paste viscosity (dietary bulk) of malted food, popped food with malt, and roller dried food with malt was significantly lower than popped and roller dried foods at all comparable slurry concn. The energy density of malted and malt-added food slurries at spoon feeding consistency was 4.2 KJ g-1. PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted food were higher than that of the other formulations.

Item Type: Article
Uncontrolled Keywords: INFANT-FOODS; NUTRITIONAL-VALUES; PROCESSED-FOODS; PROCESSING-; WEANING-FOODS
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 May 2012 10:40
Last Modified: 08 May 2012 10:40
URI: http://ir.cftri.com/id/eprint/3760

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