Development and Quality Assessment of Cereal based Complementary Food Enriched with Germinated Green Gram and Carrot Flour

Simple item page
dc.contributor.authorRoshana, M. R.
dc.contributor.authorMahendran, T.
dc.date.accessioned2019-08-01T08:47:53Z
dc.date.available2019-08-01T08:47:53Z
dc.date.issued2018
dc.description.abstractMalnutrition is a common problem of children in developing countries including Sri Lanka. It affects the child at the most crucial period. Although, a number of convenient cereal formulas are available, they are often too expensive for the poor income people. As a solution to this problem, present study was designed to formulate low cost complementary foods that provide recommended levels of protein, vitamins and minerals for children. The Complementary Food Mixtures (CFM) were prepared from unpolished parboiled red rice (UPRR), germinated green gram (GG) & carrot flour (CF) in the ratios of 100:00:00, 80:10:10, 70:20:10, 60:30:10, 50:40:10 & 40:50:10 respectively. The CFM were subjected to nutritional, organoleptic and microbial analysis to evaluate the suitability for consumption and its' keeping quality. The nutritional analysis of the CFM revealed that the moisture, ash, protein & fiber content increased and fat & vitamin A decreased with the increasing of GG flour from 10 to 50%. There was no total plate counts observed in the formulated CFMs during the storage period. The sensory qualities such as colour, texture, taste, aroma & overall acceptability showed that there were significant differences (p<0.05) among the treatments. Based on the quality characteristics, most preferred CFM were selected and stored for 14 weeks at 30±1°C and 75-80% RH. The storage studies showed that there were declining trend in ash, protein, fiber, fat & vitamin A and an increasing trend in moisture of the CFM. The results indicated that the CFM made with 60% UPRR, 30% GG & 10% CF contained 14.2% protein, 1.6% fiber, 2.06% ash, 1.91% fat, 6.28% moisture & 30.2 mg kg-1 vitamin A following 14 weeks of storage. This mixture is found to be superior in the analyzed quality characteristics and could be suitable for consumption up to 14 weeks without any significant changes in the quality.en_US
dc.identifier.isbn9789550481194
dc.identifier.urihttp://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/1619/297-2018-Development%20and%20Quality%20Assessment%20of%20Cereal%20based%20Complementary%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.titleDevelopment and Quality Assessment of Cereal based Complementary Food Enriched with Germinated Green Gram and Carrot Flouren_US
dc.title.alternativeInternational Research Conference 2018en_US
dc.typeOtheren_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
297-2018-Development and Quality Assessment of Cereal based Complementary .pdf
Size:
119.33 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
International Research Symposium of UWU-2018