Weaning Foods

14,000,000 Leading Edge Experts on the ideXlab platform

Scan Science and Technology

Contact Leading Edge Experts & Companies

Scan Science and Technology

Contact Leading Edge Experts & Companies

The Experts below are selected from a list of 294 Experts worldwide ranked by ideXlab platform

N G Malleshi - One of the best experts on this subject based on the ideXlab platform.

  • development and nutritional quality evaluation of Weaning Foods based on malted popped and roller dried wheat and chickpea
    International Journal of Food Science and Technology, 2007
    Co-Authors: Annie S Livingstone, Jian J Feng, N G Malleshi
    Abstract:

    Summary Optimal conditions for malting wheat and chickpea for preparation of Weaning Foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted Weaning food. Wheat was dry-heat-parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped Weaning food. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller-dried for preparation of roller dried Weaning food. the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted food, popped food with malt, and roller dried food with malt was significantly lower than popped and roller dried Foods at all comparable slurry concentrations. the energy density of malted and malt-added food slurries at spoon feeding consistency was 4.2 KJg−1. PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted food were higher than that of the other formulations.

  • nutritional and carbohydrate characteristics of wheat and chickpea based Weaning Foods
    International Journal of Food Sciences and Nutrition, 2003
    Co-Authors: A W Suhasini, N G Malleshi
    Abstract:

    Weaning Foods based on malted wheat and chickpea (MWF), popped wheat and chickpea (PWF), and roller dried wheat and chickpea (RWF) were prepared. The PWF and RWF were blended with 5% barley malt flour to formulate low bulk popped (PWFM) and roller dried (RWFM) Foods. The amino acid contents, carbohydrate fractionation, pasting characteristics and in vivo carbohydrate digestibility of the Foods were determined. Also the liver characteristics of weanling rats fed on the Foods were assessed. The Foods contained 17.0-18.3% protein, 1.7-3.7% fat, 67.1-67.5% available carbohydrates and 11.1-12.0% dietary fibre. The lysine content of the food proteins ranged from 4.2 to 4.6%. No appreciable difference in the amino acid contents among the different Foods and also between the low bulk popped and roller dried Foods (PWFM, RWFM) and their high bulk counterparts (PWF and RWF) were observed. The moisture content of the fresh livers of the animals fed on low bulk Foods, namely MWF (60.9%), PWFM (63.9%), and RWFM (65.7%), were lower than the high bulk PWF (67.1%) and RWF (70.7%). A similar trend was recorded with respect to fresh and dry weight of the livers. The fractionation of the food carbohydrates by Sepharose CL 2B gel indicated partial hydrolysis of amylopectin fraction and increase in amylose fraction of starch of the MWF, PWFM and RWFM. The PWF also showed a prominent intermediate fraction. The Brabender viscograms of the RWF and PWF exhibited considerable cold paste viscosity, revealing the pregelatinised nature of the starch in these food, but the viscosities of MWF, PWFM and RWFM at 10% slurry concentration were too low to be recorded by the instrument throughout the heating and cooling cycle, probably due to the hydrolysis of their starch by the malt amylases. These observations show that blending about 5% cereal malt with high bulk Weaning Foods has advantages with respect to reduction in the dietary bulk by partial hydrolysis of carbohydrates, but does not alter their amino acid content significantly.

  • development of Weaning Foods based on malted popped and roller dried barley and chickpea
    Food and Nutrition Bulletin, 1996
    Co-Authors: Asrat Wondimu, N G Malleshi
    Abstract:

    The optimum conditions for malting barley and chickpea were standardized, and a malted Weaning food (MWF) formulation was prepared by blending 48-hour germinated barley and 24-hour germinated chickpea flours. Decorticated barley was mixed with 7% additional water, tempered for four hours, and popped in hot sand medium. Popped barley was mixed with popped chickpea to formulate popped Weaning food (PWF). Flours from decorticated and mild toasted barley and chickpea were mixed with water and the slurry was roller dried to prepare the roller-dried Weaning food (RWF). The food formulations consisted of 60% processed barley, 30% chickpea, 5% skim milk powder, and 5% cane sugar. Popped and roller-dried Weaning Foods were mixed with 5% malted barley flour to prepare the low-dietary-bulk formulations of popped Weaning food with malt (PWFM) and roller-driea Weaning food with malt (RWFM). The protein content of the formulations ranged from 14.8% to 15.6%. The viscosity of the cooked paste of MWF, MWFM, and RWFM, was...

  • physical and nutritional qualities of extruded Weaning Foods containing sorghum pearl millet or finger millet blended with mung beans and nonfat dried milk
    Plant Foods for Human Nutrition, 1996
    Co-Authors: N G Malleshi, Nirmala A Hadimani, Rangaswami Chinnaswamy, C F Klopfenstein
    Abstract:

    Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, Weaning Foods. The extruded Foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded Foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digestibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the Foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the Foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of Foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded Foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.

  • Digestibility of Protein and Starch in Malted Weaning Foods
    Journal of Food Science and Technology-mysore, 1992
    Co-Authors: J. Ngo Som, Mouliswar Prajwala, V. A. Daniel, N G Malleshi
    Abstract:

    Roller-drying reduced in vitro protein digestibility of Weaning Foods based on malted/roasted maize/rice and malted cowpea. Cooking of Weaning Foods improved protein digestibility as compared to uncooked blends. In vitro starch digestibility was similar in various blends of cooked Weaning Foods. Increasing the malted material in Weaning Foods improved the digestibility of protein, but not the digestibility of starch.

Salil Sehgal - One of the best experts on this subject based on the ideXlab platform.

  • Improvement in HCl-extractability of minerals in home made Weaning Foods
    Plant Foods for Human Nutrition, 1995
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Three Weaning Foods were formulated from locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed Weaning Foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing Weaning Foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made Weaning Foods.

  • Protein quality of Weaning Foods based on locally available cereal and pulse combination
    Plant Foods for Human Nutrition, 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery were used to formulate three Weaning Foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these Weaning Foods. The developed Weaning Foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The Weaning Foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed Weaning Foods. The study indicated that the Weaning Foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae.

  • Protein and starch digestibility and iron availability in developed Weaning Foods as affected by roasting
    Journal of Human Nutrition and Dietetics, 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram [Vigna radiata) and jaggery (unrefined brown sugar) were used to formulate three Weaning Foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these Weaning Foods. The developed Weaning Foods were found to be economical and acceptable. The chemical composition of developed Weaning Foods was within the range prescribed by Indian Standard Institute (ISI). On roasting, in vitro protein and starch digestibility of Weaning Foods increased by 15–21% and 16–19%, respectively. Roasting also improved in vitro iron availability by 12–19%. These observations indicated that the Weaning Foods prepared from locally available food ingredients resulted in significant improvement in protein and starch digestibility and iron availability and could be used as supplements for meeting the nutritional requirements of infants.

  • Shelf life of Weaning Foods developed from locally available food stuffs
    Plant foods for human nutrition (Dordrecht Netherlands), 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Four Weaning Foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata) and jaggery. Cereal, pulse and jaggery were used in the proportion of 70:30:25. Roasting and malting were two processing techniques used. The developed Weaning Foods were evaluated for their nutritional characteristics and shelf life. All the formulations had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed Weaning Foods. Peroxide value and fat acidity of Weaning Foods increased with increase in storage period. Malting of Weaning Foods resulted in higher increase of peroxide value and fat acidity as compared to roasted ones during the period of storage. All the blends were found to be acceptable up to 60 days of storage. The results, indicated that Weaning Foods developed from locally available less inexpensive Foods may be used as good supplements for infants.

  • In vitro starch and protein digestibility and iron availability in Weaning Foods as affected by processing methods.
    Plant foods for human nutrition (Dordrecht Netherlands), 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    In the present investigation, four Weaning Foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare) and green gram (Vigna radiata). Cereal, pulse and jaggery were used in the proportion of 70:30:25. Domestic processing technique like roasting and malting were used to process cereals and pulses for development of Weaning Foods. All the four blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed Weaning Foods. The processing of grains resulted in 16–20% increase in starch digestibility and 17–32% increase in protein digestibility. Also 16–32% increase in iron availability was observed on processing. The effect was more remarkable in malted Weaning Foods as compared to roasted ones.

Gaspar Ros - One of the best experts on this subject based on the ideXlab platform.

  • influence of the design of a product on in vitro mineral availability of homogenized Weaning Foods
    Innovative Food Science and Emerging Technologies, 2001
    Co-Authors: A. B. Olivares, Carmen Martínez, G. López, Gaspar Ros
    Abstract:

    The influence of the design of the product (percentage of main ingredients used in the formulation of the product) on mineral content and their ‘in vitro’ bioavailability, such as total dietary fibre (TDF) and phytic acid (PA) of a meat-based infant Weaning food was studied. Phosphorus, Ca, Zn and Fe concentration and ‘in vitro’ availability of Ca, Fe and Zn changed depending on the percentage of rice flour, carrot, pea puree and chicken liver in the Weaning Foods. Also TDF contents depends on the design of the product, and both, FA and TDF, reduce the mineral bioavailability. Increasing pea puree and carrot in the formulation of the Weaning food could increase P and Ca content. On the other hand, carrot supplies high TDF, therefore contributing to reduction of Ca availability. Iron content was positively correlated with the percentage of chicken liver. Percentage of carrot and pea puree included in the formulation of the Weaning Foods analysed determined the differences in Fe availability as significant positive regression coefficients (b=0.676, P<0.05 and b=0.622, P<0.05, respectively) were found. Using the in vitro availability values we have performed Cluster analysis and principal components analysis (PCA) to establish the best combination of percentages of raw ingredient which provides the highest mineral availability.

  • Influence of the design of a product on in vitro mineral availability of homogenized Weaning Foods
    Innovative Food Science & Emerging Technologies, 2001
    Co-Authors: A. B. Olivares, Carmen Martínez, G. López, Gaspar Ros
    Abstract:

    The influence of the design of the product (percentage of main ingredients used in the formulation of the product) on mineral content and their ‘in vitro’ bioavailability, such as total dietary fibre (TDF) and phytic acid (PA) of a meat-based infant Weaning food was studied. Phosphorus, Ca, Zn and Fe concentration and ‘in vitro’ availability of Ca, Fe and Zn changed depending on the percentage of rice flour, carrot, pea puree and chicken liver in the Weaning Foods. Also TDF contents depends on the design of the product, and both, FA and TDF, reduce the mineral bioavailability. Increasing pea puree and carrot in the formulation of the Weaning food could increase P and Ca content. On the other hand, carrot supplies high TDF, therefore contributing to reduction of Ca availability. Iron content was positively correlated with the percentage of chicken liver. Percentage of carrot and pea puree included in the formulation of the Weaning Foods analysed determined the differences in Fe availability as significant positive regression coefficients (b=0.676, P

  • Content and in vitro availability of Fe, Zn, Mg, Ca and P in homogenized fish-based Weaning Foods after bone addition
    Food Chemistry, 1998
    Co-Authors: Isabel M. Martínez, Marina Santaella, Gaspar Ros, M.j. Periago
    Abstract:

    The aim of the present study was to compare the Fe, Zn, Mg, Ca and P contents and their in vitro availability in five fish-based infant Weaning Foods, as a function of the fish bone added with the muscle. The Weaning Foods studied were: sole without bone (S); hake without bone (H); sole with bone and hake without bone (SBH); sole with bone (SB); and hake with bone (HB). Low levels of Fe and Zn and low percentages of these dialysed minerals were found in all the Weaning Foods assayed. The incorporation of bone increased the Ca and P contents, particularly in HB Weaning food (92.8 ± 0.44 mg 100 g−1 for Ca and 274 ± 1.93 mg 100 g−1 for P). The amounts of Ca and P dialysed were also higher in the Weaning Foods with bone.

  • Assessment of the role of meat cut on the Fe, Zn, Cu, Ca and Mg content and their in vitro availability in homogenised Weaning Foods.
    Meat science, 1997
    Co-Authors: Marina Santaella, Isabel Martínez, Gaspar Ros, M.j. Periago
    Abstract:

    The aim of the present study was to compare the Fe, Zn, Cu, Ca and Mg contents and their in vitro availability in three meat-based Weaning Foods as a function of the meat cuts used in their formulation. The three meat cuts were yearling cow flank (YCF), mature cow flank(MCF) and mature cow mixed (MCM) cuts. The highest level of Fe (1.14 ± 0.31 mg/100 g) was obtained in MCM Weaning food, whereas the highest content of Zn (0.96 ± 0.05 mg/100 g) was detected in YCF Weaning food, depending significantly on the meat cut used (p < 0.05 and p < 0.001, respectively). Cu, Ca and Mg contents were similar in the three Weaning Foods analysed. Amounts of dialysed minerals were higher in flankbased Weaning Foods YCF and MCF, with the exception of Ca which was higher in MCM. In addition, it is important to emphasise the high percentage of available Fe observed in MCF Weaning food (8.57%) compared with the other two, 6.37% for YCF and 4.90% for MCM.

  • Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised Weaning Foods
    Food Research International, 1997
    Co-Authors: Ma Jesús Periago, Gaspar Ros, Francisco Rincón, Carmen Martínez
    Abstract:

    Abstract Twenty-seven meat based homogenised Weaning Foods purchased in supermarkets and pharmacies in Murcia were analysed to determine the total dietary fibre (TDF) and phytic acid content. The samples were grouped according to the type of meat used: lamb, ham, chicken, veal, beef, chicken and veal, and beef and ham. In a 250 jar, the TDF ranged from 0.45 to 4.25 g, whereas the phytic acid content varied from 0.08 to 0.69 g. In general, the Weaning Foods studied provided a good percentage of the recommended dietary intakes (RDI) of TDF, but according to the phytate/Ca, phytate/Zn and phytate × Ca Zn molar ratios, the phytic acid content could compromise the Ca and Zn availability in some samples. No trend was observed between TDF and phytic acid content, provided by the plant food ingredients to the Weaning Foods. It is clear that the selection of ingredients (vegetables, legumes and cereals) for homogenised Weaning Foods should be made in accordance with their contribution to TDF and phytic acid intake, in order to improve the percentage of TDF, to reduce the phytic acid content and to ensure an adequate mineral availability.

Poonam Gahlawat - One of the best experts on this subject based on the ideXlab platform.

  • Improvement in HCl-extractability of minerals in home made Weaning Foods
    Plant Foods for Human Nutrition, 1995
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Three Weaning Foods were formulated from locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed Weaning Foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing Weaning Foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made Weaning Foods.

  • Protein quality of Weaning Foods based on locally available cereal and pulse combination
    Plant Foods for Human Nutrition, 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram ( Vigna radiata ) and jaggery were used to formulate three Weaning Foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these Weaning Foods. The developed Weaning Foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The Weaning Foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed Weaning Foods. The study indicated that the Weaning Foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae.

  • Protein and starch digestibility and iron availability in developed Weaning Foods as affected by roasting
    Journal of Human Nutrition and Dietetics, 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram [Vigna radiata) and jaggery (unrefined brown sugar) were used to formulate three Weaning Foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these Weaning Foods. The developed Weaning Foods were found to be economical and acceptable. The chemical composition of developed Weaning Foods was within the range prescribed by Indian Standard Institute (ISI). On roasting, in vitro protein and starch digestibility of Weaning Foods increased by 15–21% and 16–19%, respectively. Roasting also improved in vitro iron availability by 12–19%. These observations indicated that the Weaning Foods prepared from locally available food ingredients resulted in significant improvement in protein and starch digestibility and iron availability and could be used as supplements for meeting the nutritional requirements of infants.

  • Shelf life of Weaning Foods developed from locally available food stuffs
    Plant foods for human nutrition (Dordrecht Netherlands), 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    Four Weaning Foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata) and jaggery. Cereal, pulse and jaggery were used in the proportion of 70:30:25. Roasting and malting were two processing techniques used. The developed Weaning Foods were evaluated for their nutritional characteristics and shelf life. All the formulations had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed Weaning Foods. Peroxide value and fat acidity of Weaning Foods increased with increase in storage period. Malting of Weaning Foods resulted in higher increase of peroxide value and fat acidity as compared to roasted ones during the period of storage. All the blends were found to be acceptable up to 60 days of storage. The results, indicated that Weaning Foods developed from locally available less inexpensive Foods may be used as good supplements for infants.

  • In vitro starch and protein digestibility and iron availability in Weaning Foods as affected by processing methods.
    Plant foods for human nutrition (Dordrecht Netherlands), 1994
    Co-Authors: Poonam Gahlawat, Salil Sehgal
    Abstract:

    In the present investigation, four Weaning Foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare) and green gram (Vigna radiata). Cereal, pulse and jaggery were used in the proportion of 70:30:25. Domestic processing technique like roasting and malting were used to process cereals and pulses for development of Weaning Foods. All the four blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed Weaning Foods. The processing of grains resulted in 16–20% increase in starch digestibility and 17–32% increase in protein digestibility. Also 16–32% increase in iron availability was observed on processing. The effect was more remarkable in malted Weaning Foods as compared to roasted ones.

Carmen Martínez - One of the best experts on this subject based on the ideXlab platform.

  • influence of the design of a product on in vitro mineral availability of homogenized Weaning Foods
    Innovative Food Science and Emerging Technologies, 2001
    Co-Authors: A. B. Olivares, Carmen Martínez, G. López, Gaspar Ros
    Abstract:

    The influence of the design of the product (percentage of main ingredients used in the formulation of the product) on mineral content and their ‘in vitro’ bioavailability, such as total dietary fibre (TDF) and phytic acid (PA) of a meat-based infant Weaning food was studied. Phosphorus, Ca, Zn and Fe concentration and ‘in vitro’ availability of Ca, Fe and Zn changed depending on the percentage of rice flour, carrot, pea puree and chicken liver in the Weaning Foods. Also TDF contents depends on the design of the product, and both, FA and TDF, reduce the mineral bioavailability. Increasing pea puree and carrot in the formulation of the Weaning food could increase P and Ca content. On the other hand, carrot supplies high TDF, therefore contributing to reduction of Ca availability. Iron content was positively correlated with the percentage of chicken liver. Percentage of carrot and pea puree included in the formulation of the Weaning Foods analysed determined the differences in Fe availability as significant positive regression coefficients (b=0.676, P<0.05 and b=0.622, P<0.05, respectively) were found. Using the in vitro availability values we have performed Cluster analysis and principal components analysis (PCA) to establish the best combination of percentages of raw ingredient which provides the highest mineral availability.

  • Influence of the design of a product on in vitro mineral availability of homogenized Weaning Foods
    Innovative Food Science & Emerging Technologies, 2001
    Co-Authors: A. B. Olivares, Carmen Martínez, G. López, Gaspar Ros
    Abstract:

    The influence of the design of the product (percentage of main ingredients used in the formulation of the product) on mineral content and their ‘in vitro’ bioavailability, such as total dietary fibre (TDF) and phytic acid (PA) of a meat-based infant Weaning food was studied. Phosphorus, Ca, Zn and Fe concentration and ‘in vitro’ availability of Ca, Fe and Zn changed depending on the percentage of rice flour, carrot, pea puree and chicken liver in the Weaning Foods. Also TDF contents depends on the design of the product, and both, FA and TDF, reduce the mineral bioavailability. Increasing pea puree and carrot in the formulation of the Weaning food could increase P and Ca content. On the other hand, carrot supplies high TDF, therefore contributing to reduction of Ca availability. Iron content was positively correlated with the percentage of chicken liver. Percentage of carrot and pea puree included in the formulation of the Weaning Foods analysed determined the differences in Fe availability as significant positive regression coefficients (b=0.676, P

  • evaluation of iron bioavailability in infant Weaning Foods fortified with haem concentrate
    Journal of Pediatric Gastroenterology and Nutrition, 1998
    Co-Authors: Carmen Martínez, John Eagles, T E Fox, Susan J Fairweathertait
    Abstract:

    Nutritional iron deficiency in infants over 4 months of age is one of the most common deficiency disorders. Dietary iron is comprised of non-haem and haem iron, the latter being absorbed by a separate pathway and more efficiently than non-haem iron. Fortification of infant Weaning Foods is one of the strategies adopted for preventing iron deficiency and the aim of this project was to examine the potential use of haem iron concentrate as a fortificant.

  • Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised Weaning Foods
    Food Research International, 1997
    Co-Authors: Ma Jesús Periago, Gaspar Ros, Francisco Rincón, Carmen Martínez
    Abstract:

    Abstract Twenty-seven meat based homogenised Weaning Foods purchased in supermarkets and pharmacies in Murcia were analysed to determine the total dietary fibre (TDF) and phytic acid content. The samples were grouped according to the type of meat used: lamb, ham, chicken, veal, beef, chicken and veal, and beef and ham. In a 250 jar, the TDF ranged from 0.45 to 4.25 g, whereas the phytic acid content varied from 0.08 to 0.69 g. In general, the Weaning Foods studied provided a good percentage of the recommended dietary intakes (RDI) of TDF, but according to the phytate/Ca, phytate/Zn and phytate × Ca Zn molar ratios, the phytic acid content could compromise the Ca and Zn availability in some samples. No trend was observed between TDF and phytic acid content, provided by the plant food ingredients to the Weaning Foods. It is clear that the selection of ingredients (vegetables, legumes and cereals) for homogenised Weaning Foods should be made in accordance with their contribution to TDF and phytic acid intake, in order to improve the percentage of TDF, to reduce the phytic acid content and to ensure an adequate mineral availability.

Related terms

Weaning Foods - 15 days free trial to Access Experts & Abstracts