Asian Journal of Dairy and Food Research, volume 29 issue 2 (june 2010) : 136 - 139

EFFECT OF BLENDING AND STORAGE ON THE ORGANOLEPTIC QUALITY OF WHEAT BASED WEANING MIXES

S. Anand*, S.R. Malhotra
1Department of Food Science and Nutrition, College of Home Science, CSK HP Krishi Vishvavidyalaya, Palampur – 176 061, India
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Cite article:- Anand* S., Malhotra S.R. (2024). EFFECT OF BLENDING AND STORAGE ON THE ORGANOLEPTIC QUALITY OF WHEAT BASED WEANING MIXES. Asian Journal of Dairy and Food Research. 29(2): 136 - 139. doi: .
In the present investigation, nine different weaning foods were formulated using locally
available cereals and pulses such as wheat (Triticum aestivum), green gram (Vigna radiate), bengal
gram (Cicer arietinum), amaranth (Amaranthus sp.), skim milk and jaggery. Domestic processing
techniques like roasting and popping were used to process cereals and pulses for development of
weaning foods. The prepared mixes were stored in poly bags and were organoleptically evaluated
fresh and after a period of 15 and 30 days. All the formulations were rated ‘good’ by the panelist
on 9 point hedonic scale.
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