Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 115-119
QUALITY EVALUATION OF FORMULATED COMPLEMENTARY FOODS
R. Parimalavalli, S. Kavitha
1Department of Food Science,
Periyar University, Salem- 636 001, India
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
ABSTRACT
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.
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