Related Experiment Videos
[Development on a rice-based food product, for children]
E Segura1, G Mahecha, B E Moreno
1Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá.
Archivos Latinoamericanos De Nutricion
|June 1, 1988
Summary
A new infant food combines rice, soybean flour, and fruits for improved nutrition. Sensory tests confirmed that varying soybean levels did not alter the taste of this easily rehydratable product.
Area of Science:
- Food Science
- Nutritional Science
- Infant Nutrition
Context:
- Developing nutritionally complete and palatable infant foods is crucial for early childhood development.
- Dehydrated, easily rehydratable food products offer convenience and extended shelf life.
- Soybean flour and fruit incorporation can enhance the nutritional profile of cereal-based infant foods.
Purpose:
- To develop a dehydrated, rice-based infant food product fortified with soybean flour and fruits.
- To evaluate the impact of soybean flour and fruit addition on the nutritional and organoleptic properties of the infant food.
- To determine the optimal level of soybean flour inclusion based on sensory panel evaluations.
Summary:
- A dehydrated infant food was created using precooked and drum-dried rice, soybean flour, and fruits, resulting in a flake product with 2-3% moisture.
- The product readily rehydrates with liquids like milk, water, or panela syrup.
- Sensory analysis revealed no significant differences in taste across formulations containing 10%, 15%, and 20% soybean flour.
Impact:
- This development offers a convenient, nutritious, and sensorially acceptable food option for infants.
- The study provides valuable data for the food industry on formulating complementary foods with enhanced nutritional value.
- The findings support the use of soybean flour as a viable ingredient to improve the protein content of infant cereals.