Post-harvest conservation food Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies

Desikachar, H. S. R. (1980) Post-harvest conservation food Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies. Food and Nutrition Bulletin, 2 (4). p. 3.

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Abstract

The usefulness of weaning foods to meet the needs of children being weaned from a liquid, milk-based diet to a solid or semi-solid diet is now well recognized, and several weaning foods have been developed in different parts of the world. Such foods should be nutritionally well balanced, and should have a soft texture with a very low fibre content. Most of them are pre-cooked, roller-dried mixtures based on blends of cereals, legumes, or other protein-rich foods with varying proportions of milk solids, and they are fortified with vitamins and minerals. A weaning-food requirement now being emphasized is a high caloric density per unit volume of food. This can be effected by reducing the viscosity of the product being fed to children. Customary weaning foods are starchy and gelatinized and have a high paste viscosity when mixed with cold or hot water prior to feeding. Modifications of starch-paste viscosity can be accomplished by suitable adjustment of the processing conditions, or by enzymatic modification of the starch. In formulating such weaning foods for use in the developing countries, the processing modification for reducing viscosity of the starch-base mix should be simple and cheap, and should fit into the traditional culinary and child-feeding practices of the region. In this context, a preliminary study was made on the effects of different traditional heat-processing operations on the paste viscosity of cereal flours. As malting or germination is well known to have both saccharifying and dextrinogenic (viscosity-reducing) effects on starch, this process was also included for comparison. The heat-processing operations included toasting, sand roasting, parboiling, steaming under pressure, and flaking. Commonly used cereals and millets as well as a typical legume were used in the study.

Item Type:	Article
Uncontrolled Keywords:	weaning-food, high caloric density
Subjects:	600 Technology > 01 Medical sciences > 03 Child nutrition
Depositing User:	Somashekar K S
Date Deposited:	25 Feb 2025 05:26
Last Modified:	25 Feb 2025 05:26
URI:	http://ir.cftri.res.in/id/eprint/19163

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