食品加工与技术杂志

抽象的

Studies on Development, Quality Evaluation and Storage Stability of Weaning Food Prepared from Multipurpose Flour, Papaya Powder and Milk Powder

S. Ahmad, Dolly Gupta and A.K. Srivastava

The present study was conducted on development, quality evaluation and storage stability of weaning food using different combination of rice gram flour, three levels of papaya powder (3, 5 and 7) and milk powder (7.5%). The quality of weaning food was based on nutritional characteristics namely: protein content, fat content, ash content, vitamin C and carbohydrate; physico-chemical characteristics namely: moisture content browning index and viscosity; microbiological characteristics namely: total plate count and sensory characteristics including sensory attributes namely: colour, taste and aroma. Three weaning food samples so prepared using different combination of rice flour, gram flour and papaya powder along with equal quantity of milk powder had protein content varying between 18.42-19.02, fat content 1.5-1.7, carbohydrate 17.24-17.58 % and ash content 3.5-3.8 respectively. The viscosity of three samples did not vary considerably (10% concentration viscosity found to be 35.3-36.7). Moisture content of weaning food was found in the range of 0.341-0.423 (OD), vitamin C in the range of 17.02-40.06 mg/100g. Total plate count logTPC/g was found in the range TFTC. Storage study of three weaning food sample packed by two different packaging systems viz: air packaging and nitrogen flush packaging with two packaging viz: pet jar and combination film. During four months it was observed all quality parameter were found under safe condition. The result of sensory evaluation revealed that the sensory attribute like colour, aroma, taste and overall acceptability of three samples was found in the range of score vale 6-7. The score values of sample nitrogen flush packaging were found to be almost 7 for all attributes after four months ambient storage.