Annual Research Journal of SLSAJ (2012),Vol. 12, pp

Transcription

1 Annul Reserh Journl of SLSAJ (2012),Vol. 12, pp Development of Low Cost Yoghurt Bsed Wening Food for 1-3 Yers old Toddlers y Inorportion of Mung en (Vign rdit), Soy en (Glyine mx) nd Brown Rie (Oryz stiv) for the Sri Lnkn Mrket M. A. D. D. Munsinghe 1*, K. Jyrthne 2, K. H. Srnnd 3 nd K. F. S. T. Silv 4* 1 Deprtment of Animl Siene, Fulty of Agriulture, University of Perdeniy, Sri Lnk, 2 MILCO (Pvt) Ltd, Nrhenpit, Colomo, Sri Lnk nd 3 Food Reserh Lortory, HORDI, Deprtment of Agriulture, Gnnoruw, Sri Lnk. *E-mil ddress: mdilushi@yhoo.om nd frnserendi@yhoo.om Astrt Three extruded wening foods were formulted t different rtios lending of rown rie (Oryz stiv), soyen (Glyine mx), mung en (Vign rdit) nd milk powder lend with yoghurt (fermented with strter ulture ontining Ltoillus ulgrius nd Streptoous thermophilus) to hieve the reommended level of nutrients for toddler ged etween 1-3 yers. These three formulted produts were ompred with ommerilly ville wening food. Chemil, physil, miroiologil nd shelf life evlutions were onduted seprtely for eh four wening foods. Protein, ft, energy, dry mtter, sh nd wter soluility index of formulted wening foods were found to e signifintly (P 0.05) higher thn the levels in ommeril WF. Moisture, rohydrte nd wter inding pity were signifintly (P 0.05) lower thn the levels in ommeril WF. The miroil ounts of oth flour nd yoghurt seprtely, nd for the gruel form were within the limits of reommendtions. There were no signifint differene (P 0.05) etween the moisture ontents efore nd fter 21 dys of storge for flours whih implied those were stle fter 21 dys. Titrtle idity nd ph indited tht the yoghurt ws stle until16 dys. In the sensory evlution for the pperne, rom, tste, mouth feel nd overll eptility highest men sores nd sums of rnks were hieved y formulted wening foods thn the ommeril one. Aording to the overll hemil nd sensory evlution results wening food-2 (Rie-2%, mung en, 17%, soyen-3%, milk-3%, yoghurt-75%) ws seleted s the est one. Fifty one perentge of profit n e hieved y produing these low ost diets thn the ommeril diet. Key words: extrusion, low ost, sensory, toddler 1. Introdution Mlnutrition hs eome one of the mjor helth prolems fing y developing ountries. Throughout the developing world, mlnutrition ffets 800 million people, or 20 perent of the world popultion (USAID, 2002; WHO, 2000). The totl numer of mlnourished hildren in the world etween ge group 0-4 yers reported to e round 100 million. Around 6,600,000 hildren (0-4 yers old) re suffering from severe mlnutrition nd 64 million hildren (0-4 yers old) re suffering from moderte mlnourishment in Asi (Rehigl, 1982). Mlnutrition in Sri Lnk ontinues to previl reltively t higher levels. Sri Lnkemogrphi nd helth survey ( ) 71

2 Munsinghe et l highlights tht 18%, 15%, 22% nd 4% of Sri Lnkn hildren re stunted, wsted, underweighted nd severely underweighted, respetively (Annul report,2008). Mlnutrition n e defined s indequte or exess intke of mro nd miro nutrients. Protein Energy Mlnutrition (PEM) ours during the trnsitionl phse when hildren re wened from liquid to semi-solid or fully dult foods. Moreover, iron defiieny is the most prevlent mironutrient disorder worldwide (WHO, 2000). The United Ntions Administrtive Committee on Coordintion/ Suommittee on nutrition (ACC/SCN) estimtes tht s mny s 3.5 illion people in the developing world my e ffeted y the iron defiieny. Asi hs the highest prevlene of nemi, the most serious form of iron defiieny (ACC/SCN, 2001). Women t reprodutive stge nd hildren re severely ffeted. High prie of ommerilly ville wening foods, vegetles, niml proteins nd the non-vilility of low pried nutritious foods, omined with d feeding prties nd lte introdution of supplementry foods, re mostly responsile for this mlnourishment mong hildren (Suite, 2007). The glol puli helth reommendtion is to restfed the infnts for the first six months of their life in order to hieve n optiml growth nd development followed y providing omplementry feed ording to the nutritionl requirement of the hild with the ontinution of restfeeding until 2 yers of ge. Wening is the proess of omplete trnsition from rest feeding to semi solid diet for the infnts. Wening foods re generlly introdued etween the ges of six months to three yers old s restfeeding is disontinued. The minimum predited ge for nturl wening in humns is out 2.5 yers, with mximum of 7.0 yers. During wening, oth mro nd miro nutrients will e insuffiient nd therefore, protein energy mlnutrition nd mironutrient defiieny n our together. Arupt wening where the infnt is strightly introdued into the fmily menu lso uses mlnutrition, growth retrdtion, infetion, nd higher rtes of mortlity (Suite.2007). Toddler is young hild etween the ges of one nd three. Though the growth rte is lower thn the infny, toddler needs high nutritionl demnd for growth nd development. Due to the inresed tivity, toddler needs high energy requirement. Aording to reommendtions, toddler requires energy intke of kj/dy (1282 kl/dy), nd g/dy, 210 g/dy nd 44 g/dy of protein, rohydrte nd ft intke, respetively. Good nutrition during infny nd hildhood n promote dequte physil nd mentl development. Some of the pulished reserhes hve een showed tht most of the wening foods onsumed in developing ntions re defiient in essentil nutrients, espeilly protein (FAO/WHO, 1998). Most of the wening foods re lk in proteins sine they re sed on erels (mize, millet, sorghum) whih re poor soure of protein. Severl strtegies hve een used to improve the nutritive vlue of wening foods (Hrper & Jnsen, 1985) nmely, mlting, dry rosting, milling, steming, oiling, nd sprouting whih re some simple proesses eing used in the prodution of wening foods (Wikrmnyk, 1996). Food sed pprohes used in omintion with nutrition edution progrms n e used s strtegy to fight ginst the nutrient defiienies. 72

3 Annul Reserh Journl of SLSAJ (2013) One suh strtegy is to inorporte legumes with erels. Therefore, lolly ville legumes: mung en (Vign rdit) nd soy en (Glyine mx) n e used due to their high protein nd iron ontent. Moreover, these two legumes hve een populrized in the South Asin diets sine from long period of time. As these erels re reltively low ost soure of iron nd protein, they n e used to prepre supplementry foods for hildren in low inome fmilies (Vijylkshmi et l., 2003). Legumes re high in lysine ut lk in sulfur-ontining mino ids. On the other hnd, erels re lk in lysine ut high in sulfur-ontining mino ids. Hene, inorportion of legumes with erels is dvntgeous in lending of these enefiil nutritionl hrteristis. Moreover, soy en ontins zero holesterol with high mount of helthy unsturted ftty ids whih ould impt gretly on helth. Low ost extrusion ooking is food proessing tehnology tht rpidly mixes nd ooks the feed mteril t tempertures of over 100 o C nd dry the produt in reltively short time. This therml proess improves the nutritionl qulity of rw food mteril nd elimintes vegettive miroorgnisms. Extruded produts n e fortified with vitmin nd minerls. This proess n e used to produe produt in lrge sle for the developing ountries (Bngoru & Zhou, 2007). Fermenttion is one of the oldest methods prtied y humn eings for the trnsformtion of milk into produts with n extended shelf life. One of the most populr fermented milks is known in Bulgri nd Turkey s yoghurt or yogurt; it is lso known s mtzoon in the USA nd s leen in Egypt (Johnson, 1987). Yoghurt is firm, remy or liquid idified milk produt mnuftured from psteurized milk using thermophili lti id teri (Ltoillus ulgrius nd Streptoous thermophilus). There re mny types of yoghurt ville in the world suh s set yoghurt, stirred yoghurt, drinking yoghurt, frozen yoghurt, onentrted yoghurt, nd flvored yoghurt (Johnson, 1987). Yoghurt is populr worldwide due to its helth enefits s funtionl food in ddition to its nutritionl enefits. As the milk proteins, ft, nd ltose omponents undergo prtil hydrolysis during fermenttion, yoghurt is n esily digested produt of milk (Rinson & Tmime, 1985). Proioti yoghurt (with ertin speifi strins of Ltoillus nd Bifidoter) is known to relieve intestinl disomfort, prevent dirrhe nd improve reovery (Korpel et l., 2003). In ddition, yoghurt is good solution for people with ltose intolerne. Therefore inorportion of yoghurt into the hildren diet is n dded dvntge. Though mny infnt formuls re ville in the mrket, there is prolem whether those re fulfilling the hild requirement with optimum sfety nd whether they re ffordle for the low inome fmilies where mlnutrition ours. Hene, this study ws n explortory work to formulte energy nd nutritionl rih, low ost omposite lend, sed on lolly ville erels suh s rie, nd legumes suh s soyen nd mung en y lending with yoghurt to produe highly nutritious low ost wening food to redue the mlnourishment of Sri Lnkn hildren. Therefore, the ojetive of the urrent study ws to formulte yoghurt-sed wening food for toddlers y lending rie, mung ens nd soy 73

4 Munsinghe et l ens whih provide the reommended nutritionl requirements. 2. Methods Rie (Oryz stiv), green grm (Vign rdit), soy en (Glyine mx), oo powder nd full rem milk powder were purhsed from the lol mrket. 2.1 Preprtion of the ingredients Preprtion of green grm The green grm ws sorted, lened nd wshed with len wter to eliminte ny dirt, dmged grins nd inert mtter, nd soked in wter for 8 h. After drining of wter, they were dried t 50 ºC for 24 h. Then they were rosted under n open flme (160 o C) until eome golden rown, ooled nd prtilly milled using Ferrell-Ross roller mill (Ferrell-Ross Corp, Oklnom ity, Okl, USA) to redue grin size Preprtion of rie Brown rie ws prepred ording to the method previously desried y Bngoru & Zhou (2007). Grins were dried in dehydrtor t 55 ºC for 1 h nd prtilly milled using Ferrell-Ross roller mill (Ferrell-Ross Corp, Oklnom ity, Okl, USA) Preprtion of soy en Grins were soked for 8 h nd drined out for 1 h y pling on nylon sieve. Then grins were dried t 50 ºC for 24 h, rosted under n open flme (160 ºC) until eome golden rown oloured, de-hulled using Buer de-huller (Buer ros.o, USA) nd prtilly milled using Ferrell-Ross roller mill (Ferrell-Ross Corp, Oklnom ity, Okl, USA) Preprtion of Set Yoghurt Cow milk otined from Mwel frm, University of Perdeniy, Sri Lnk. Milk ws stndrdized with rem in order to otin finl ft ontent of 4%. Stndrdized milk ws heted to 60 ºC nd homogenized. Then sugr nd geltin were dded nd the mix ws psteurized (95 ºC for 5 min). Then the mix ws ooled to 45 ºC nd the strter ulture ontining Streptoous thermophilus nd Ltoillus ulgrius ws dded t the rte of 2% (w/v). The mix ws inuted in n ACP inutor (ACP Co Ltd, Jpn) t ºC 2 h. Inution ws terminted t ph 4.6 nd stored under refrigerted onditions until use. 2.2 Tretments nd Formultion Tril nd error method ws used to formulte three wening foods (WF1, WF2 nd WF3) tht meet the nutrient requirement of toddlers ording to the reommendtions of the World Helth Orgniztion. A 100 g portion of eh of these mixtures ws formulted to provide one third of dily energy nd rohydrte requirement, two- third of dily protein requirement nd one- fourth of dily ft requirement for growing toddler. The ingredient rtios were estimted using nutrient nd lori vlues of eh ingredient (Tle 1). After the flour nd yoghurt rtios of three wening foods hve een determined, the next step ws to lulte the mount of eh ingredient whih ws used to formulte the flour mixture. Prepred mung en, soy en nd rie were lended ording to the relevnt proportions s stted in the Tle 2. Eh lend ws extruded seprtely using o- rotting twin srew extruder (die size 0.25 inhes) with smooth rrel. The resulted extruded produts were milled into flour using Fitz 832D Fitz mill 74

5 Annul Reserh Journl of SLSAJ (2013) (The Fitzptrik Compny, Russi) nd sieved through 0.3 mm sieve. There fter 3% spry dried milk powder nd 5% oo powder were dded to eh lend. Then the omposite flour mixtures of eh tretment were mixed with orresponding yoghurt volume s in the Tle 2 in order to mke slurry whih served for the sensory evlution. Three formulted wening foods (WF1, WF2 nd WF3) were ompred with ommerilly ville wening food whih ssigned into 4 tretments s T1, T2, T3 nd T4, respetively. The omposition of the four tretments hs een illustrted in the Tle 2. Tle 1: The nutrient ontent of rw mterils used for infnt formul Rw Nutrient ontent (g/100 g rw mteril) mterils Energy Protein Crohydrte Ft Moisture Brown rie 1503 kj(359 kl) Soy en 1758 kj(420 kl) Mung en 1398 kj(334 kl) Milk powder 2080 kj(500 kl) Soure: (Wikrmnyk, 1996) 2.3 Sensory evlution of formulted diets using untrined pnelist presented to the pnelists were displyed in the Tle 2. Fifty grms of eh wening food ws mde into As indited ove, for the omprison pste nd presented for sensory evlution for ommeril wening food ws formulted to thirty untrined pnelists. The ttriutes otin totl ontent of 100 g sed on its onerned were pperne, rom, tste, mouth feel, olor nd overll eptility. The pnelists were sked to ssign sore ording to their preferene for the vrious ttriutes using seven (7) point hedoni sle where 1 for extremely reommendtions. Tle 3 shows the nutrient ontent supplied y the ommeril wening food ording to its reommendtions in order to supply nutrient requirement for dy of 1-3 yer hild. dislike nd 7 for extremely like. The smples Tle 2: Compositions of the Tretments used for the sensory evlution Ingredient T1(g) T2(g) T3(g) T4 Commeril wening food Brown rie g wening food powder Mung en with ml liquid milk* Soy en Dried milk powder Yoghurt

6 Munsinghe et l Totl *This rtio ws tken ording to tht wening food reommendtion Tle 3: Nutrients supplied y the ommeril wening food ording to its reommendtions (All vlues re expressed in dry weight sis) Wening Crude Dry Crude Crude CHO Ash Clori food Protein % Mtter % Fier % Ft % % % Vlue(kl) Commeril Wening food* *25 g of wening food powder ws dissolved in 150 ml liquid milk 2.4 Anlysis of nutritionl qulity, physil qulity, miroiologil qulity nd shelf life The developed three wening foods nd the ommerilly ville wening food were nlyzed for nutritionl, physil, miroiologil nd sensory properties. Experiments were onduted in triplite Nutritionl nlysis The moisture, dry mtter, sh, rude protein, rude ft, rohydrte nd rude fier ontent of the four tretments were nlyzed y proximte omposition nlysis s desried in the AOAC protools (1995) Physil Properties The wter inding pity nd wter soluility index were determined ording to the methods previously desried y Cstell-Perez nd Griffith (1998). Energy onversion ftors were used in lulting the lori vlue of the nutrients (Bngoru nd Zhou, 2007) Evlution of Shelf life Sine this wening food will e mrketed in two seprte prts: one for yoghurt mixture nd the other for grin mixture, however in the sme ontiner, the shelf life ws determined seprtely 76 for the flour mixture nd yoghurt. Moisture ontent in the flour mixture ws determined t 7 dy intervls until 21 dys of storge ording to the method previously desried y Amnkwk et l. (2009); wheres, the ph nd Titrtle idity were determined for the yoghurt 4 dys intervl during storge t 4 ºC with two replites for 28 dys. Nine milliliters of the smple ws tken into 100 ml Erlen Myer Flsk nd 1 ml of 1% phenolphlein solution ws dded into it. Then the smple ws titrted with 0.1 Ν NOH until permnent ple pink olor ws oserved nd the urette reding (V) ws reorded in order to determine the Titrtle idity (%) ording to the following Eqution 1. Titrtle idity (%) (w/v) = V/10 (1) ph ws mesured using the Hnnh 211eletri ph meter (Hnnh Corp, Muritius). 2.5 Miroiologil Anlysis The miroiologil nlysis ws onduted seprtely for the grin mixture, yoghurt nd for the freshly prepred gruel form (mixed with yoghurt) Coliform ount for yoghurt

7 Annul Reserh Journl of SLSAJ (2013) Test ws done for the minus one dilution nd without ny dilution (diret). For the diret pouring point one milliliter from eh smple ws trnsferred into sterile petri-dish whih ws kept in Hereus T 5042 K drying oven (Tmson, Zoetermeer, Hollnd) for 2 h. Point one milliliters (0.1 ml) from 10-1 dilution series ws poured into nother petri-dish for heking the oliform ount for 10-1 dilution of the smple. Then 12 ml of Violet Red Bile (VRB) gr 48 ± 1 o C ws poured into eh Petri -dish followed y mixing the ontent y rotting the losed Petri-dishes. The gr ws then llowed to solidify t room temperture (27 o C). The pltes were inuted in n inverted position eroilly t 30 ± 1 o C for 24 h in Fisher 322 inutor (Sientifi Compny, USA). The olonies were ounted mnully nd the results were expressed s Coliforms Colony Forming Units (C.F.U) per grm. Colonies were identified s enumerte lue nd red olonies ssoited with entrpped gs regrdless of size or intensity of olor (Joseph, 2009). 48 ± 1 o C followed y mixing the ontent y rotting the losed Petri-dishes. The gr ws then llowed to solidify t room temperture (27 o C). The pltes were inuted in n inverted position t 37 o C for 48 h in Fisher 322 inutor (Sientifi Compny, USA). The olonies were ounted mnully nd the results were expressed s the numer of Colony Forming Units (C.F.U) per grm. 2.6 Sttistil nlysis Sttistil nlysis ws rried out using Complete Rndomized Design (CRD) with SAS version 9.0, nd determintions were done in triplite. Lest signifint differene (LSD) men seprtion proedure of the SAS omputer pkge ws used to otin the men seprtion of the results otined. Sttistil nlysis of the sensory evlution dt were rried out using, Friedmn non prmetri proedure in Minit. Any signifint differenes were determined t P < 0.05 level Coli form ount nd totl vile ount /stndrd plte ount/eroi plte ount for Flour mixture Coliform ount in the flour mixture ws determined ording to the sme proedure s desried in the setion Totl vile plte ount ws determined for the dilution series from 10-1 to Nevertheless, 10-1 dilution ws mde from 0.1 g of eh smple dissolved in 0.9 ml of distilled wter. Moreover, 10-2 dilution ws mde from dissolving 0.1 ml from 10-1 dilution in 0.9 ml of distilled wter nd other dilution levels were mde ording to the sme proedure. Then 0.1 ml from eh dilution ws poured into Petri-dish ontining 12 ml of plte ount gr t 3. Results nd Disussion 3.1 Nutritionl omposition of the wening foods The proximte omposition of the four tretments is stted in the Tle 4. The proximte nlysis ws used to determine overll nutritionl ontent of the formulted diets Protein ontent Mung en nd soy en were used s the min plnt protein soure while yoghurt ws used s the min niml protein soure. The protein ontent of formulted wening foods were higher thn (P 0.05) the levels in ommeril wening food. These results were similr to those reported 77

8 Munsinghe et l y Bngoru nd Zhou (2007). The protein ontent rehed C where the lipoxygense of WF1, WF2 nd WF3 were pproximtely five times higher thn tht of the WF4 (ommeril produt) where the men vlues rnged from to (% DM). The reommended mount of the ommeril wening food lso provides less protein ontent thn the prepred formultions (WF1, 2, nd 3). This higher protein ontent ould e due to the proessing tehnique used to prepre the wening foods suh s rosting whih helped in the rekdown of lipoytes to relese ft nd protein (Wikrmnyk, 1996). Rosting improved sensory qulities nd ided in intivtion of destrutive enzymes, whih improves the storge nd nutritionl qulity of the produt nd redue trypsin inhiitor tivity when seed tempertures Tle 4: Proximte omposition nd energy ontent of supplementry diets (Dry weight sis) (WF = Wening Food) Nutrie WF WF WF WF4 nt (%) Crude protei n Moistu re Dry mtter Crude fier Crude ft Cro hydrt es Ash Energy 15.22± 16.28± 16.19± 03.77± ± 53.53± 50.75± 77.42± d ± 42.53± 50.18± 24.57± ±0 0.93±0 0.81±0 0.54± ± 12.38± 12.38± 02.70± d ± 68.55± 68.10± 92.25± ±0 1.69±0 1.66±0 1.04± tivity loss t tempertures of C (Cstell-Perez nd Griffit,1998). Aording to FAO/WHO (1982) minimum protein ontent of 15% is required for mximum omplementtion of mino ids in foods nd growth, thus ll these three formultions were stisfied the protein demnd of 1-3 yer old hildren. Aording to Wikrmnyk (1996) the high lysine ontent of legumes improve the nutritionl qulity of erels y omplementing the limiting mino ids. Sulphur ontining mino ids suh s methionine re limiting in legumes nd reltively high in erels wheres lysine is limiting in erels nd high in legumes. 6±1.20 8±0.41 9±0.61 1±0.38 Note: All vlues in the sme olumn with different supersripts re signifintly different t (P < 0.05) Moisture Content The moisture ontent of formulted wening foods (gruel form) were signifintly (P 0.05) lower thn the levels in ommeril wening food. The moisture ontent vlues were rnged from to % where the ommeril produt hs shown the highest men moisture ontent. Perhps this ould e due to its high wter inding pity. As this produt is mrketed s two seprted portions of flour nd yoghurt (in one ontiner), moisture ontent ws determined seprtely other thn the finlly prepred pste. Tle 5: Moisture ontent of the wening food flour mixtures nd yoghurt 78

9 Annul Reserh Journl of SLSAJ (2013) Wening Food Moisture% Flour mixture of WF Flour mixture of WF Flour mixture of WF3 Flour mixture of WF4 Yoghurt Note: All vlues in the sme olumn with different supersripts re signifintly different t (P < 0.05) Nelson (1992) hs reported tht moisture ontent is used s qulity ftor for prepred erels whih should hve 3-8% moisture ontent. The moisture ontent of formulted wening food flour mixtures were signifintly (P 0.05) higher thn the levels in ommeril wening food. But they were within the eptle rnge with low men moisture ontents whih meet the reommendtions of Protein Advisory Group (PAG, 1971) guidelines for wening foods. Moisture should e etween 5 to 10 % nd they re required for onvenient pkging nd trnsport of produts (Oduro et l., 2007) Dry Mtter Content The dry mtter ontent of formulted wening foods (gruel form) were signifintly (P 0.05) higher thn the levels in ommeril wening food. The dry mtter ontent vlues were rnged from to % where the WF3 showed the highest men dry mtter ontent. The dry mtter ontent higher mens overll nutritionl ontent is lso high Crude Ft Content The rude ft ontent of formulted wening foods were signifintly (P 0.05) higher thn the levels in ommeril wening food. The rude ft ontent of formulted wening foods ws le to supply one forth of dily ft requirement of 1-3 yer old toddler where reommended mount of ommeril food supplies only one eighth of the ft requirement. The ft ontent of food smple n ffet its shelf stility. This is euse ft n undergo oxidtive deteriortion, whih leds to rnidifition nd spoilge. Hene food smple with high ft ontent is more lile to spoilge thn one with lower ft ontent (Amnkwh et l., 2009). Protein Advisory group (PAG,1971) reommends ft ontent of wening food should e not more thn 10% due to oxidtive deteriortion. But in the formulted diets s yoghurt nd flour mixture keep seprtely totl ft ontent of 12% will not ffet for its shelf life. In the urrent study, soyen nd yoghurt were used s the min ft suppliers. Soy en oil gree with the reommendtions of (FAO/WHO, 1998) tht vegetle oils n e inluded in foods ment for infnts nd hildren, whih will not only inrese the energy density, ut lso e rrier for ft solule vitmins nd provide essentil ftty ids. Soyen nd erels ontin unsturted fts (Wikrmnyk, 1996) whih does not inrese the holesterol in the lood hene n e reommended for hildren Ash Content WF1 gve the highest men vlue for the sh %. The sh ontent of formulted wening foods were signifintly (P 0.05) higher thn the levels in ommeril wening food. But sh ontents were the sme (P 0.05) etween the formulted diets. The sh ontent of the produts indites the minerl ontent of the produts. Aeptle sh ontent of wening foods whih given y the 79

10 Munsinghe et l Protein Advisory Group (1972) should not exeed urrent reserh study. Clories in diet is 5 %. Formulted foods studied in the urrent study were within this limit. provided y protein, ft nd rohydrtes (Wikrmnyk, 1996).The lorie ontent of formulted wening foods were signifintly Crude Fier Content The lowest men vlue for rude fier ontent ws oserved in WF4. The rude fier ontent of formulted wening foods were signifintly (P 0.05) higher thn the levels in ommeril wening food. Aeptle fier ontent of wening foods should not exeed 5 % (PAG, 1972) nd formulted foods were within this limit euse when fier ontent is high it dereses the digestiility of the food. The dietry fier frtions of ll wening foods were omprtively low due to the inorportion of de-hulled legumes (Ghsemzdeh nd Ghvide, 2011). (P 0.05) higher thn the levels in ommeril wening food. These results were similr to those reported y (Bngoru nd Zhou, 2007). The vlues were rnged from to Wening foods were provided protein lori ontent rnges from to respetively nd provided 4.19% to 26.69% of energy ontent. The ft lori ontent of formultions ws rnges from to nd representing 6.92 %to 26.69% energy ontent. Crohydrte lori ontent ws determined s to nd provided 58.31% to 88.87% of energy ontent. The rohydrte lori ontent of ommeril wening food ws slightly Anlysis of rohydrte ontent The rohydrte ontent of formulted wening foods were signifintly (P 0.05) lower thn the levels in ommeril wening food. The ommeril produt hs shown the highest men CHO ontent nd this is euse of its lower rude protein nd rude ft ontents. All these three formulted wening foods were le to supply one third of dily rohydrte requirement of 1-3 yers old toddler. In this study rown rie ws used s the min rohydrte supplier whih higher thn the Protein Advisory Group (1972) vlues of 50-60% due to higher rohydrte ontent nd formulted foods were within the eptle rnge. Protein lori ontent of formulted diets were in eptle rnge of 10%-20% nd lso in the eptle rnge of ft lori ontent whih is elow 30% reommended y Protein Advisory Group (1972).This indites tht formulted wening foods were supplied one third of needed energy per dy of 1-3 yers old toddler. helped to mintin the rohydrte ontent over 65% s the reommendtions mde y PGA (1971) Wter Binding Cpity (WBC) The WBC of formulted wening foods were signifintly (P 0.05) lower thn the levels in 3.2 Physil Property Anlysis ommeril wening food. The vlues were rnged from 1.67 to 3.28 (Tle 7). The high ft, high protein, low rohydrte ontent of Clori Content Tle 6 shows the lori vlues of eh nutrient in different wening foods whih evluted in the wening food orresponds to the redued WBC oserved (Cstell-Perez nd Griffit, 1998).When strh ontent is high s in ommeril wening 80

11 Annul Reserh Journl of SLSAJ (2013) food then the wter inding pity lso high euse strh sors more wter. Lower sorption pity is desirle for mking thinner gruels (Ghsemzdeh nd Ghvide, 2011) Wter Soluility Index (WSI) The WSI of formulted wening foods were signifintly (P 0.05) higher thn the levels in ommeril wening food. The vlues were rnged from to (Tle 7). WAI nd WSI ssumed n inverse reltionship (r = 0.916). When wter soluility is high it will mke fine pste nd improve the mouth feel. Sugr nd milk powder n e dded to inrese the WSI. The extruded produts usully inrese the wter soluility euse, ooking inrese the suseptiility of grin strh to gluomylse hydrolysis inditing tht strh ws geltinized during proessing (Cstell-Perez nd Griffit, 1998). Note: All Tle 6: Clori vlues supply y eh nutrient s ingredient in different wening foods Protein CHO Ft lori WF Clori vlue (kl) lori lori ontent(kl) ontent(kl) (kl) WF ( kj) WF ( kj) WF3 WF ( kj) ( kj) the sme olumn with different supersripts re signifintly different t (P<0.05) vlues in Tle 7: Wter Binding Cpity (WBC) nd Wter Soluility Index (WSI) of the wening foods WF WBC (ml/g) WSI WF ± ± 0.23 WF ± ± 0.06 WF ± ± 0.05 WF ± 0.23 d ±0.04 Note: All vlues in the sme olumn with different supersripts re signifintly different t (P<0.05) nd supersripts with the sme letter re not signifintly different 3.3 Miroiologil nlysis Miroiologil nlysis ws onduted for the gruel prepred y lending yoghurt nd flour mixture nd for the flour mixture nd yoghurt seprtely to determine their wholesome for onsumption. Aording to Sri Lnkn Stndrds (SLS) (1989) for the yoghurt, eptle oli form 81 ount is 1 CFU/g. Hene Coli form ounts of oth flour mixtures nd yoghurt were in eptle rnge (Tle 8). Aording to the reommendtions of UK Food Protetion Ageny nd Food Stndrds Austrli New Zelnd (FSANZ) eptle Totl Plte Count (TPC) for erel flour mixtures is 10 7 CFU/g nd oliform

12 Munsinghe et l ount is 3 CFU/g nd formulted wening foods ontents of ll formultions were fllen within the were in tht eptle rnge. The spoilge of mny foods my e imminent when the totl vile ount rehes million per grm of produt. moisture ontent of 3-8% reommended y (PAG, 1971). Moisture ontents were sme (P 0.05) efore nd fter 21 dys nd tht implied the formultions were stle even fter 21 dys of formultion. The produts will hve longer shelf Moreover, the TPC nd oliform ounts of eh tretment in gruel form re displyed in the Tle 9. Aording to reommendtions of UK Food life if stored t low tempertures, due to slow ir movement nd low moisture diffusion oeffiient (Amnkwh et l., 2009). Protetion Ageny nd Food Stndrds Austrli New Zelnd (FSANZ) eptle Totl Plte Count (TPC) for redy to et food items is 10 5 CFU/g nd oliform ount is 3 CFU/g. Formulted wening foods were in tht eptle rnge nd wholesome to onsume Vrition ph during the Storge The vrition in ph of the yoghurt hs een illustrted in the Figure 2 whih ws mesured t 4 dys intervl over 28 dys. ph vlue ws delined throughout the storge period of the yoghurt. ph vlue of the replite one vries from 3.4. Determintion of Shelf Life 4.62 to 4.31 nd 4.58 to 4.29 nd 4.64 to 4.28 in the replite 2 nd 3, respetively. On the 20 th dy, Vrition in Moisture Content during the Storge The diets were pkged in triple lminted Aluminum foil. After 21 dys with 7 dys intervl sour tste nd unplesnt odor were oserved nd therefore, yoghurt ws not suitle for the onsumption. Hene, shelf life of the yoghurt ws determined s 16 dys. moisture ontent of the diets were determined to find out if the pkging mteril ould serve s good rrier etween diets nd environment. Figure 1 illustrtes the vrition in moisture ontent over the experimentl period with regrd to the tretments. The moisture ontent in WF1 inresed from 4.85% to 5.82% for 21 dys. In WF2, it ws inresed from 4.96% to 6.78% nd in WF3 inresed from 4.8% to 5.87 nd in FW4 from 2.42% to FW 3.89%. The hnge in moisture ontent my e due to the ineffetive seling of the pkged produts; hene ir movement nd moisture were inresed. The resulting moisture Vrition in Titrtle Aidity during the Storge The vrition in the Titrtle idity of the yoghurt (3 replites) whih ws mesured t 4 dys intervl over 28 dys hs een illustrted in the Figure 3. Titrtle idity ws inresed throughout the storge period of the yoghurt. The highest hnge ws oserved in the replite 1. These vlues were within the reommended rnge of titrtle idity of yoghurt whih is % ording to the SLS (1989). Therefore, the shelf life of the yoghurt ws onfirmed s 16 dys y onsidering the ph vlue lso. 82

13 Annul Reserh Journl of SLSAJ (2013) Tle 8: Miroiologil nlysis for the wening food flour mixtures nd yoghurt seprtely Component of wening food TPC (CFU/g) Coliform (10 6 ) ount (CFU/g) WF1 flour mixture WF2 flour mixture WF3 flour mixture WF4 flour mixture Yoghurt ND 0 Note: ND = not determined Tle 9: Miroiologil nlysis of wening foods in gruel form Wening food in gruel TPC (CFU/g) (10 4 ) Coliform form(fresh smple) ount (CFU/g) WF WF WF WF Note: WF= Wening Food Moisture ontent % Time (Dys) Flour mixture of WF 1 Flour mixture of WF2 Flour mixture of WF3 Flour mixture of WF 4 Figure 1: Chnge in the moisture ontent of different tretment with time over the experimentl period 83

14 Munsinghe et l Replite 1 Replite 2 Replite 3 ph vlue Time (Dys) Figure 2: Vrition in the ph vlue of yoghurt over the experimentl period 3.5 Sensory evlution S = 3.97, DF = 3, P = (djusted for ties) Grnd medin = ) The estimted sums of rnks for the tested sensory ttriutes (pperne, rom, tste, olour nd overll eptility) of for the tretments re mentioned in the Tle Apperne Sine the djusted proility vlue ws less thn 0.05, there ws signifint different t lest etween two smples. Aording to the results the highest medin vlue nd the sums of rnks were otined for the pperne of the WF2. It my e due to the rtio of 3:1 yoghurt: flour mixture whih mde fine slurry thn the other tretments. (S = 15.21, DF = 3, P = S = 16.90, DF = 3, P = (djusted for ties) Grnd medin = ) Arom Beuse the djusted proility vlue ws higher thn 0.05, there ws no signifint different etween rom of smples. (S = 3.28, DF = 3, P = Tste Beuse the djusted proility vlue ws less thn 0.05, there ws signifint different t lest etween two smples. Aording to the results the highest medin vlue nd the sums of rnks were otined for the tste in the wening food2.hene it n e interpreted tht WF2 gives etter tste thn other smples. This my e due to higher ft nd protein ontent of wening food2. S = 23.08, DF = 3, P = S = 26.43, DF = 3, P = (djusted for ties) Grnd medin = Mouth feel Beuse the djusted proility vlue ws less thn 0.05, there ws signifint different t lest etween two smples. Aording to the results WF1, WF2 nd WF3 were given higher medin vlues nd the sums of rnks for mouth feel. Hene it n e interpreted tht WF1, WF2 nd WF3 were given etter mouth feel thn other smples. This is euse the prtile sizes of 84

15 Annul Reserh Journl of SLSAJ (2013) wening food prepred in study ws fine therey texture of the wening food lso oserved to e fine. WF2 got the highest rnk due to fine pste it mde with 3:1 yoghurt: flour mixture. S = 10.51, DF = 3, P = S = 11.76, DF = 3, P = (djusted for ties) Grnd medin = Color Color is the first qulity ttriute onsumer pereives in food. There ws signifint differene in olor etween wening foods. The pigment (rotenoids) in orn nd soy en my e responsile for yellow olor of the WF4. S = 12.82, DF = 3, P = S = 14.57, DF = 3, P = (djusted for ties) Overll eptility Beuse the djusted proility vlue ws less thn 0.05, there ws signifint different t lest etween two smples. Aording to the results the highest medin vlue (4.000) nd the sums of rnks (93.5) were otined for the wening food2. At the sme time WF2 got higher rnks for pperne, tste nd mouth feel lso. S = 14.50, DF = 3, P = S = 15.99, DF = 3, P = (djusted for ties) Grnd medin = Conlusions This study showed tht formultion of wening food from yoghurt, rie, soyen nd mung en n e hieved suessfully while meeting the nutritionl requirements of toddlers. Aording to the hemil, physil nd sensory prmeters, formulted WF2 ws seleted s the est one. This low ost wening food n e introdued s n lterntive wening food for Sri Lnkn mrket espeilly for the low-inome fmilies living in rurl res. The yoghurt nd grin flour hd shelf life of 16 nd 21 dys, respetively. In generl, formulte wening foods supply nutritionl requirement of one to three yers old toddler thn the ommeril ville one. Extrusion proessing n e prtil tehnique whih n e used to proess grins into preooked, dried flours with eptle physiohemil, nutritionl nd storge hrteristis to produe wening foods in lrge sle ut t low ost. This study reveled tht redy to et omplementry food produts formulted from lolly ville food ommodities n meet the mro nutritionl needs of hildren. Finlly this is prtil lol food sed pproh imed t mitigting the prolem of mlnutrition mong infnts nd hildren in developing ountries. Further work n e done on the fortifition of the wening food with vitmin nd minerls. Digestiility nd io vilility of the mronutrients in these lol diets need further investigtion. Inlusion of proiotis nd determine their survivl upon storge. 85

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