title: Development of a nutritious low viscosity weaning mix using natural ingredients and microbial amylases.
abstract: A nutritious weaning food was developed using natural ingredients; namely, staple cereals and pulses, groundnut, Spirulina and gooseberry. The nutritive value of the developed weaning mix was found to be better than a commercial mix. The viscosity of the mixes was reduced by the addition of bacterial and fungal amylases. Addition of amylases at a concentration of 0.1-0.4% drastically reduced the viscosity in all the formulated mixes. The maximum viscosity reduction effect was evident at 0.2% for bacterial amylase and at 0.4% for fungal amylases.
authors.affiliation: Department of Home Science, Sri Sataya Sai Institute of Higher Learning, Anantapur, A.P. India.
authors.forename: S
authors.initials: S
authors.lastname: Chakravarthi
authors.forename: Rashmi
authors.initials: R
authors.lastname: Kapoor
mesh_terms: D010367:Arachis; D001426:Bacterial Proteins; D003906:Developing Countries; D002523:Edible Grain; D007887:Fabaceae; D005511:Food Handling; D006801:Humans; D007194:India; D007223:Infant; D007225:Infant Food; D007227:Infant Nutritional Physiological Phenomena; D031965:Ribes; D053545:Spirulina; D014886:Weaning
chemical_list: D001426:Bacterial Proteins