Strained baby foods. Part IV. Shelf-life of mango custard powder.

Mango custard powder which contains milk proteins, is a good source of ascorbic acid and
.B-carotene. It can be fortified with fat and with vitamins A and D, thiamine, riboflavin,
niacin, pyridoxine and B12 to serve as a complete infant food. The custard powder can be
packed in tins under nitrogen and stored at 5degreeC for over a year without any marked loss of
colour, flavour and re-constitution properties. Nitrogen-packing and storing at low temperature
help in bener retention of ascorbic acid. During storage, there is no appreciable change
in the water and salt solubility of the ·proteins in the product. The total and reflectance
colours do not change much during storage, but the xanthophylls present in the product
gradually lose their solubility in petroleum ether. Addition of fat to the extent of 0.8 per cent
does not cause any rancidity in the product during storage. It helps to improve the flavour
of the product.