TY - JFULL AU - Reihaneh Ahmadzadeh Ghavidel and Mehdi Ghiafeh Davoodi PY - 2011/12/ TI - Processing and Assessment of Quality Characteristics of Composite Baby Foods T2 - International Journal of Nutrition and Food Engineering SP - 741 EP - 744 VL - 5 SN - 1307-6892 UR - https://publications.waset.org/pdf/12285 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 59, 2011 N2 - The usefulness of weaning foods to meet the nutrient needs of children is well recognized, and most of them are precooked roller dried mixtures of cereal and/or legume flours which posses a high viscosity and bulk when reconstituted. The objective of this study was to formulate composite weaning foods using cereals, malted legumes and vegetable powders and analyze them for nutrients, functional properties and sensory attributes. Selected legumes (green gram and lentil) were germinated, dried and dehulled. Roasted wheat, rice, carrot powder and skim milk powder also were used. All the ingredients were mixed in different proportions to get four formulations, made into 30% slurry and dried in roller drier. The products were analyzed for proximate principles, mineral content, functional and sensory qualities. The results of analysis showed following range of constituents per 100g of formulations on dry weight basis, protein, 18.1-18.9 g ; fat, 0.78-1.36 g ; iron, 5.09-6.53 mg; calcium, 265-310 mg. The lowest water absorption capacity was in case of wheat green gram based and the highest was in rice lentil based sample. Overall sensory qualities of all foods were graded as “good" and “very good" with no significant differences. The results confirm that formulated weaning foods were nutritionally superior, functionally appropriate and organoleptically acceptable. ER -