Gahlawat P, Sehgal S
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1994 Jun;45(4):349-55. doi: 10.1007/BF01088084.
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.
使用当地可得的谷物和豆类（如小麦（普通小麦）、大麦（大麦）、绿豆（绿豆）和粗糖）配制了四种断奶食品。谷物、豆类和粗糖的使用比例为70:30:25。烘焙和发芽是两种使用的加工技术。对开发的断奶食品进行了营养特性和保质期评估。所有配方的营养成分均在印度标准协会（ISI）规定的加工断奶食品范围内。断奶食品的过氧化值和脂肪酸度随储存期的延长而增加。在储存期间，断奶食品发芽导致的过氧化值和脂肪酸度的增加高于烘焙食品。所有混合物在储存60天内都被认为是可接受的。结果表明，用当地可得的较便宜食物开发的断奶食品可作为婴儿的良好补充食品。
