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Studies on the preparation, chemical composition and nutritive value of a spray dried soy food suitable for feeding weaned infants.

Shurpalekar, S. R. and Korula, S. and Chandrashekhara, M. R. and Swaminathan, M. (1965) Studies on the preparation, chemical composition and nutritive value of a spray dried soy food suitable for feeding weaned infants. Journal of Science of Food and Agriculture, 16. pp. 90-94.

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Abstract

A process for the preparation of a spray-dried food (267; protein, IS:& fat) based on full-fat soya flour, dextrin-maltose mixture and hydrogenated groundnut oil and fortified with DL-methionine and certain vitamins and minerals has been described. When packed in air in sealed tin containers, the food was organoleptically acceptable at the end of 6 months' storage at 37". The protein efficiency ratio (PER) of the food was 2.47 ; fortification of the food with DL-methionine at a level of 4 g. per kg. markedly increased its PER to almost the same level as that of a control milk food of similar composition. The overall growthpromoting value of the product, with or without added methionine as also that of 3 : I blend of the above foods with cane sugar was significantly higher than that of the milk food or milk food-sugar blend. However, no significant differences were observed in the feed efficiency ratios obtained for soya food (with or without added methionine) and milk food. It may be concluded that in many developing regions where milk is in short supply and soya-bean is readily available, the spray-dried food costing only about 4s. per kg. and possessing an overall nutritive value comparable to that of a milk food of similar composition can be manufactured on large scale and used for supplementary feeding of weaned infants.

Item Type: Article
Uncontrolled Keywords: spray dried food, full-fat soya flour, dextrin maltose mixture and hydrogenated groundnut oil, nutritive value
Subjects: 600 Technology > 01 Medical sciences > 03 Child nutrition
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 07:50
Last Modified: 24 May 2016 07:50
URI: http://ir.cftri.com/id/eprint/5808

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