Functional Properties and Storage Qualities of Developed Complementary Food

Functional Properties and Storage Qualities of Developed Complementary Food

Manisha Dutta and Pranati Das

Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat-13, Assam, India

Keywords: Bulk density, Complementary foods, Formulation, Functional properties, Storage qualities, Viscosity, Water holding capacity

https://doi.org/10.37273/chesci.cs20510113 • PDF

Abstract

The present study was undertaken with an aim of formulating complementary foods made from staple foods with the objective of studying the functional properties and storage qualities of the developed food. The studied was carried out in Assam Agricultural University for one year. Seven formulations were prepared and were analysed for functional properties in terms of bulk density, water holding capacity and viscosity along with storage stability in terms of free fatty acid, peroxide content and sensory evaluation. Analysis of variance was done using Statistical Package for Social Sciences. Functional properties and storage qualities revealed that they differ significantly across 60 days of storage period. Sensory evaluation scores of the formulated complementary foods showed that they had good acceptability scores across the storage period These food mixes may be used for popularizing the formulations among the rural population as a source of nutritious complementary foods and may provide possible opportunities for entrepreneurship development.

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