Shelf life of weaning foods developed from locally available food stuffs.
Four weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata) and jaggery. Cereal, pulse and jaggery were used in the proportion of 70:30:25. Roasting and malting were two processing techniques used. The developed weaning foods were evaluated for their nutritional characteristics and shelf life. All the formulations had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. Peroxide value and fat acidity of weaning foods increased with increase in storage period. Malting of weaning foods resulted in higher increase of peroxide value and fat acidity as compared to roasted ones during the period of storage. All the blends were found to be acceptable up to 60 days of storage. The results, indicated that weaning foods developed from locally available less inexpensive foods may be used as good supplements for infants.
Gahlawat
P
P
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Sehgal
S
S
D004041:Dietary Fats / Q000032:analysis; D002523:Edible Grain; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007225:Infant Food; D007231:Infant, Newborn; D009753:Nutritive Value; D010545:Peroxides / Q000032:analysis; D013997:Time Factors
D004041:Dietary Fats; D010545:Peroxides