3 research outputs found
Nutritional And Rheological Properties Of Sweet Potato Based Infant Food And Its Preservation Using Antioxidants
Get PDFSweet potato based infant food was developed according to micro-diet
database program, 2000, Down lee Systems Limited. Two sweet potato
based recipes were formulated and their nutritional properties and
digestibility measured using standard analytical methods. The viscosity
or consistency of a baby food was critical and was determined by
measuring the rheology of the product. The oscillation technique was
used to determine the elastic energy stored (G') and the energy
dissipated due to viscosity (G''). The effects of antioxidants on lipid
oxidation of the developed products on storage were also investigated.
The recipes were compared with two commercial infant food products;
Heinz baby food and cerelac®. The mean ± SD for moisture,
total carbohydrate, protein, crude fat, and ash per 100 g dry weight
were 8 ± 0.4, 66 ± 0.2, 20.4 ± 0.1, 2.0 ± 0.1, 3.2
± 0.8 g, respectively for recipe A, and 8.4 ± 0.6, 58 ±
1.4, 28 ± 0.4, and 3.4 ± 0.5, 2.0 ± 0.0 g, respectively
for recipe B. The in vitro digestibility for recipes A, B and
commercial food (cerelac®) were 69.5 ± 0.2, 67.4 ± 0.1
and 64.9 ± 1.9% respectively. The G' values of the formulated
products A, B, Heinz baby food and cerelac® on heating and cooling
were 564, 492, 346, 21 Pa. The rheological characteristics of the two
formulations were comparable to a commercial Heinz baby food obtained
from local super market. The G' and G'' values of commercial infant
food product cerelac® were very low compared with the formulated
product. The results indicated that nutritional characteristics of
sweet potato based products were comparable to the commercial baby
food, cerelac® used in Uganda. The formulated food was within the
accepted consistency (< 500 Pa) after heating and cooling and hence
may be a potential complementary food. The lipid oxidation for recipe A
with fish was significantly reduced by using antioxidants (500 mg
Vitamin C, 500 mg Vitamin E and 100 mg of Citric acid) whereas recipe B
did not need any antioxidants
