Evaluation Of Weaning Food Formulations

Bijili Sanjay, A.N. (2006) Evaluation Of Weaning Food Formulations. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The present study was undertaken with an objective (1) to prepare protein rich weaning food formulations based on soy protein concentrate, Niger seed flour, whey protein concentrate, pulses and cereals (2) and to evaluate the chemical, functional and nutritional characteristics of the formulations. Weaning food formulations based on soy protein concentrate, Niger seed flour, Sesame protein concentrate and Whey protein concentrate had a protein content of 16-17%. The nutritional qualities were almost similar for both the formulations. However, the PDCAAS values were different. The result indicates that both the formulations may be used as ready to use weaning food.
Uncontrolled Keywords:	weaning food evaluation weaning food formulations weaning food
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Apr 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/458

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