Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India.
Department of Grain Science and Industry, Kansas State University, Manhattan, KS USA.
J Food Sci Technol. 2014 Oct;51(10):2845-50. doi: 10.1007/s13197-012-0789-6. Epub 2012 Aug 16.
Millet based complementary foods were developed using sorghum (Sorghum vulgare), rice (Oryza Sativa), besan (Cicer arietinum; Bengal gram dhal flour), legume mix (Green gram and roasted Bengal gram; Phaseolus aureus Roxb and Cicer arietinum) and soybean (Glycine max Merr) with a lab scale twin screw extruder. The extrudates were subjected to acceptability studies initially and at the end of the storage period i.e. 3 months at laboratory level by panel of judges using a 5-point hedonic scale. Physico-chemical characteristics like bulk density, piece density and expansion ratio were measured and proximate principles were assessed. Soy and legume mix were found to have low bulk density as well as high expansion ratio. The developed extrudates were made into fine powder and sieved through a 60 mm mesh. Malted ragi flour at 15 % level was added to the powdered extrudates to develop the complementary mixes with low bulk density. Raw formulas without malt and with malt; extruded mixes without malt and with malt were studied for viscosity. The developed mixes were made into porridge and fed to the infants and the opinions about the acceptability of mixes were collected from the mothers. The complementary mixes with malted ragi showed reduced viscosity and formed good, smooth slurry and well accepted both by children and their mothers. Extruded soy and legume mixes with addition of 15 % malt were found to have satisfactory functional characteristics and nutritive value and can be explored for bulk preparation.
以小米为基础的补充食品是利用高粱（Sorghum vulgare）、大米（Oryza Sativa）、豆粉（Cicer arietinum；Bengal gram dhal 面粉）、豆类混合物（绿豆和烤 Bengal gram；Phaseolus aureus Roxb 和 Cicer arietinum）和大豆（Glycine max Merr），在实验室规模的双螺杆挤出机中开发的。挤出物最初和在储存期结束时（即在实验室水平 3 个月）通过评判小组使用 5 分喜好量表进行可接受性研究。测量了物理化学特性，如堆密度、块密度和膨胀比，并评估了近似原理。大豆和豆类混合物的堆密度低，膨胀比高。将开发的挤出物制成细粉，并通过 60mm 筛网过筛。在 15%的水平上添加麦芽小米粉，以开发具有低堆密度的补充混合物。研究了不含麦芽和含麦芽的原始配方、不含麦芽和含麦芽的挤出混合物的粘度。将开发的混合物制成粥，喂给婴儿，并从母亲那里收集对混合物可接受性的意见。含麦芽小米的补充混合物的粘度降低，形成良好、光滑的糊状物，儿童及其母亲都能很好地接受。添加 15%麦芽的膨化大豆和豆类混合物具有令人满意的功能特性和营养价值，可以探索用于大规模制备。
