Formulation and determining shelf-life of complementary weaning meal
Pravita Gupta and Alka Gupta
The main aim of conducting the study was to formulate the health boosting food for malnourished children from locally available food stuffs. Six treatments each of 100gm were prepared with the incorporation of apple flour, sweet potato flour, carrot flour, soya bean seeds flour and wheat grain flour in different ratio. Sensory evaluation of all the six treatments of weaning food reconstituted with milk was done by using 9 point hedonic scale. The experiment was replicated three times and the data obtained during the investigation were statistically analyzed by using analysis of variance (ANOVA). The treatment T3(soya bean flour 20gm, wheat flour 20gm, apple flour 25gm, sweet potato flour 15gm and carrot flour 20gm) was found to be the best. The best treatments sensory evaluation was done at 0, 15 and 30 days interval and the non-significant results were found as no changes were observed in colour, flavor, consistency and the overall acceptability. No microbial growth was seen till 30 days. So, it was concluded that weaning food can be prepared using the combination of apple, sweet potato, carrot, soya bean and wheat and is useful in improving infants health.
How to cite this article:
Pravita Gupta and Alka Gupta. Formulation and determining shelf-life of complementary weaning meal. The Pharma Innovation Journal. 2021; 10(2S): 237-240.