STUDIES ON FORMULATION OF READY-TO-USE WEANING FOODS MIXES WITH SOYWHEY

Article Id: ARCC1454
Citation :- STUDIES ON FORMULATION OF READY-TO-USE WEANING FOODS MIXES WITH SOYWHEY.Asian Journal Of Dairy and Food Research.2010.(29)
Sangita Sood, Sonia Minhas, Manoranjan Kalia and Rajni Modgil
Address : Department of Food Science and Nutrition CSKHPKV Palampur- 176 062, India

Abstract

Ready to use mixes were prepared by using cereals, pulses, vegetables/fruits and nuts
with soy-whey. Different products like idli, dhokla, halwa, sattu and upma were prepared and
analyzed for mineral and other nutritional parameters. The calcium content was found highest
in sattu i.e. 213.33 mg/100g, Whereas, the sodium value was recorded in halwa as 19.33 mg/
100g. The potassium were obtained as in idli (42.00 mg/100g) and phosphorous in upma was
245.00 mg/100g. Moisture content was highest in sattu, crude protein was highest in upma,
crude fat was highest in dhokla and crude fibre was highest in sattu were 8.87 percent, 12.75 ,
7.66 and 3.57 per cent respectively. Soy- whey based products are nutritious as they are good
sources of proteins and minerals.

Keywords

Weaning food mixes Ready-to-use Soy-whey Sattu Dhokla Halwa

References

  1. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemist, 12th edition Washington DC.
  2. Chandrasekhar, et al (1988). Indian J Nutri and Dietet 25: 2, 37-43.
  3. Devadas, et al (1974). Indian J Nutri and Dietet 11: 257-263.
  4. Dodd, N.S. and Dutta, S. (1988). J Food Sci Technol 25(5): 319-320.
  5. Gopaldas, T. et al (1982). Indian J Nutri Dietet 19: 327-335.
  6. 46 J. DAIRYING, FOODS & H.S.
  7. Kshirsagar, R.B.et al (1994). J Food Sci Technol 31(3): 211-214.
  8. Malleshi, N.G. and Desikachar, H.S. (1981). J Food Sci Technol18: 37-39.
  9. Shanthi, D. et al (2000) J Food Sci Technol 37(4): 433-435.
  10. Shanthy, A.P. and Neelakantan, S. (1979). J Food Sci Technol 22 : 131-133.
  11. Shukla, F.C., et al (2004). J Food Sci Technol 40(1): 102-105.
  12. Sood and Kalia (2007). Booklet prepared under IERP project. 1-11.
  13. Srivastava, S., et al (2001). J Food Sci Technol 38(5): 480-483.
  14. Swaminathan, M. et al (1972). Indian Hortl: 9.

Global Footprints