Multivariate optimization approach for formulation of malted Rice flour-based weaning mix and its rheological...

The multivariate optimization technique, i.e., the D-optimal mixture design approach, was employed to develop an energy-dense weaning food based on malted rice flour and fruit (Bhim kol), a wild banana indigenous to North-East India. The optimized solution was WF 10 %, RF 10 %, BG 10 %, WMP 35 %, fruit 30 %, and MR 5 %, with a constant 10 % refined vegetable oil. The developed formulation demonstrated high energy content and fulfilled 33.087 % of essential amino acids. High starch digestibility (>70 %) of the weaning formula was observed with different particle sizes (75 and 105 microm) in a simulated human digestive system. The Power law model was observed as the best-fitted model, and the formulation was shear-thinning since the flow behavior index (n) was observed to be <1. Therefore, the D-optimal mixture design can be potentially employed to determine the optimal conditions for weaning formulations with different variables.