Premium
Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I.—Preparation, chemical composition and shelf‐life
Author(s) -
Chandrasekhara M. R.,
Ramanatham G.,
Rao G. Rama,
Bhatia D. S.,
Swaminathan M.,
Sreenivasan A.,
Subrahmanyan V.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151205
Subject(s) - skimmed milk , food science , coconut oil , shelf life , chemistry , vegetable oil , thiamine , milk products , carrot juice , carotene , spray drying , composition (language) , chromatography , biochemistry , linguistics , philosophy
A process for the preparation of spray‐dried infant food containing 26% of protein and 18% of fat is described. The product is based on a blend of coconut protein, groundnut protein isolate, skim milk powder, dextrins and hydrogenated groundnut oil and is fortified with vitamins and minerals. It is light cream in colour and reconstitutes readily in water. Laboratory samples are free from Escherichia coli and other pathogenic anaerobes and the total plate count is of the order of 15,600/g. When packed in polyethylene bags (100 gauge) and stored in tin containers at 37°, it kept well for 9 months, the losses of vitamins A and C and thiamine at the end of the storage period being 25, 32 and 20%, respectively.