Article Id: ARCC341 | Page : 115-119
Citation :- QUALITY EVALUATION OF FORMULATED COMPLEMENTARY FOODS .Asian Journal Of Dairy and Food Research.2013.(32):115-119
R. Parimalavalli and S. Kavitha parimala1996@gmail.com
Address : Department of Food Science, Periyar University, Salem- 636 001, India


The composite food blends using locally available wheat and green gram with maltodextrin were evaluated for sensory, and physical properties and nutritive value. Malted complementary food had significantly higher sensory scores than roasted complementary food. Malted complementary food with maltodextrin had the lowest water absorption capacity, bulk density, swelling capacity and viscosity among the four formulae. The protein and energy content ranged between 11.53-14.89g and 268.98-363.89 kcal/100g respectively. The total microbial count of the formulations was 3000 to 7000 cfu/g in roasted complementary food and 2000 and 5000 cfu/g in malted complementary food. The formulated foods were found wholesome for consumption upto 30 days.


Complementary foods Malting Maltodextrin Viscosity


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