Preparation and Evaluation of Some Weaning Foods from Nectarine and Oats
Published: 06-10-2023
Page: 583-592
Issue: 2023 - Volume 2 [Issue 4]
Marwa M. Shaheen *
Department of Special Food and Nutrition, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
Ensaf M. Khalil
Department of Special Food and Nutrition, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
El-Shahat G. El-Dreny
Department of Special Food and Nutrition, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Nectarines and oats are good sources of vitamins and minerals needed for healthy growth, especially for children at weaning age; they are also widely available in the Egyptian market. They were used to enrich food mixtures for infants aged 6 to 24 months. In this stage, babies start eating semi-separated complementary foods. Five baby food blends were prepared using nectarines and oats as the basic components. Sensory properties, chemical composition, minerals (Ca, Mg, P, K, Na, Fe and Zn) vitamins (A, C, E, B1, B3, B6 and B9) total phenols, total flavonoids, and DPPH were evaluated for all the prepared blends. The results indicated that the Blend B4 (Oats 30%, Nectarine 60%, skim milk powder 5%, and Date palm 5%) It had the highest percentage of sensory acceptance compared to other mixtures. It is recommended to prepare compound baby food mixtures. Which consists of more than one kind, whether fruits, vegetables, or grains, because of their high nutritional value, as they are a good source of vitamins and minerals and can be easily prepared at home at a low cost compared to the price of baby food in the local market.
Keywords: Formulation, sensory evaluation, blended weaning food, nectarine, oats
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References
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