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Strained baby foods. Part IV. Shelf-life of mango custard powder.

Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part IV. Shelf-life of mango custard powder. Food Science, 10 (2). pp. 45-48.

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Mango custard powder which contains milk proteins, is a good source of ascorbic acid and .B-carotene. It can be fortified with fat and with vitamins A and D, thiamine, riboflavin, niacin, pyridoxine and B12 to serve as a complete infant food. The custard powder can be packed in tins under nitrogen and stored at 5degreeC for over a year without any marked loss of colour, flavour and re-constitution properties. Nitrogen-packing and storing at low temperature help in bener retention of ascorbic acid. During storage, there is no appreciable change in the water and salt solubility of the ┬Ěproteins in the product. The total and reflectance colours do not change much during storage, but the xanthophylls present in the product gradually lose their solubility in petroleum ether. Addition of fat to the extent of 0.8 per cent does not cause any rancidity in the product during storage. It helps to improve the flavour of the product.

Item Type: Article
Uncontrolled Keywords: Mango custard powder, infant food, strained baby foods, shelf life, flavour
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2016 12:04
Last Modified: 27 Jul 2016 12:04
URI: http://ir.cftri.com/id/eprint/5518

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