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Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies.

Desikachar, H. S. R. (1980) Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies. Food and Nutrition Bulletin, 2 (4). pp. 21-23.

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Abstract

Effects of malting and of traditional heat-processing operations (toasting, sand roasting, parboiling, steaming under pressure, flaking) on paste viscosity of commonly used cereals, millets and a legume were studied. Results showed that heat treatment reduced hot-paste viscosity. Gelatinization of starch during heating increased cold-paste viscosity. Max. reduction in hot-paste (slurry) viscosity was achieved by cooking under pressure, or puffing for 1-2 min at 200-250 degree C. Max. reduction in both hot- and cold-paste viscosity was achieved by malting. A basic weaning-food mix was formulated, using ragi (finger millet, Eleusine coracana) and green gram (Phaseolus radiatus). The components were germinated for 24-48 h, dried, and the vegetative portion removed by gentle abrasion. The materials were kilned by toasting to 70 degree C and the bran removed. The malted flours were mixed in a ratio of 2 cereal flour:1 legume flour, and the basic weaning mix was fortified with synthetic vitamins. The malted weaning food had much lower viscosity (higher caloric density) than conventional roller-dried weaning food. It was well tolerated by 1-31/2 yr old children in feeding studies. Its advantages over commercial products are low bulk (higher caloric density), better digestibility, lower cost and simple technology.

Item Type: Article
Uncontrolled Keywords: PRODUCT-TECHNOLOGY; weaning foods, developments for viscosity low calories high; VISCOSITY-; CALORIES-; INFANT-FOODS; LEGUMES-; green gram products, developments for viscosity low calories high weaning; CEREAL-PRODUCTS; cereal products, developments for viscosity low calories high weaning; MILLETS-; developments for viscosity low calories high weaning ragi products
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 01 Medical sciences > 03 Child nutrition
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 09:29
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6852

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