Technology options for formulating weaning foods for the economically weaker segments of populations in developing countries.

Desikachar, H. S. R (1982) Technology options for formulating weaning foods for the economically weaker segments of populations in developing countries. Food and Nutrition Bulletin, 4 (4). 57-59, 5 ref..

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Abstract

The preparation, consumer acceptance, relative merits and limitations of the following technologies for preparing weaning foods are briefly described: malting; chapati process; vermicelli process; and high-temp. short-time roasting, with puffing or flaking. The viscosity and protein value of the weaning foods obtained are tabulated. Lowest viscosities (60-900 cP hot-paste viscosity of 15% slurry) were found in malted weaning foods, vs. 1700-6000 cP in the other products. This could be reduced to 42-108 cP by supplementation with 20% malted ragi (Eleusine coracana) or 5% barley malt powder. Protein contents ranged from 12.1 to 17.5%.

Item Type:	Article
Uncontrolled Keywords:	INFANT-FOODS; cereal weaning foods, technology of; CEREAL-PRODUCTS; PRODUCT-TECHNOLOGY
Subjects:	600 Technology > 01 Medical sciences > 03 Child nutrition 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Feb 2022 09:30
Last Modified:	03 Feb 2022 09:30
URI:	http://ir.cftri.res.in/id/eprint/6731

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