title: Development of an infant food product based on fermented milk, cereals and soybean.
abstract: The objective of this work was to develop an infant food product based on yogurt, cereals and soybean. The experimental conditions to obtain the yogurt using milk and lyophylized microorganisms, were: incubation period, 5 hours, a temperature of 41 +/- 1 degree C and innoculum concentration, 3%. Two protein mixtures were prepared: 1) corn-yogurt, with a protein supply relation of 65/35%, and 2) wheat-soy-yogurt with a protein supply relation of 20/60/20%, respectively. The mixtures were fermented during 24 hours at 37 degrees C and spray-dried thereafter. Artificial flavors, sugar and maltodextrins were added to the final product, in order to develop and instant purée. The protein content of the product was 11%, with a net protein utilization (NPU) of 80% in relation to casein. Banana was the most acceptable flavor. This type of product represents an alternative to preserve milk in developing countries, obtaining a suitable baby food product.
authors.affiliation: Instituto Nacional de la Nutrición Salvador Zubirán (INNSZ), México D.F.
authors.forename: J
authors.initials: J
authors.lastname: Morales de Léon
authors.forename: R
authors.initials: R
authors.lastname: Graue Wiechers
authors.forename: M E
authors.initials: ME
authors.lastname: Villalobos
authors.forename: H
authors.initials: H
authors.lastname: Bourges Rodríguez
mesh_terms: D002523:Edible Grain; D005285:Fermentation; D005511:Food Handling; D005524:Food Technology; D006801:Humans; D007223:Infant; D007225:Infant Food; D009753:Nutritive Value; D013025:Glycine max; D015014:Yogurt