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Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior
Author(s) -
Shevade Ashwini V.,
O’Callaghan Yvonne C.,
O’Brien Nora M.,
O’Connor Tom P.,
Guinee Timothy P.
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15419
Subject(s) - food science , fortification , chemistry , lactose , composition (language) , fermentation , starch , philosophy , linguistics
Abstract Fortified blended food powders (FBF) were prepared by blending fermented milk with parboiled wheat (FBFw), barley (FBFb), or oats (FBFo), incubating the blend, drying, milling, and fortifying the powder with vitamins, minerals, and refined soya oil. FBFs were stored at 15°C, 30°C, or 37°C for 0–18 months, and evaluated for compositional and functional properties. FBFo had lower contents of lactose and galactose, and higher contents of starch and fat, water‐holding capacity (WHC) and pasting viscosity than FBFw or FBFb. Storage time and temperature affected composition (lactose, galactose, and lysine), color, WHC, pasting viscosity, and flow to a degree dependent on cereal type. FBFs stored at 15°C were generally stable over the 18 months, while those stored at 37°C underwent a rapid deterioration in color, WHC, and viscosity after storage times of ≤4 months. Storage of FBF at 15°C is recommended, whereas storage at 37°C should be avoided. Novelty Impact Statement Fortified blended foods (FBFs) are supplied as specialized nutritious dietary staples to food‐insecure regions where they are reconstituted and consumed as porridge. The research reports on a new process for the preparation of FBF, involving the co‐fermentation of a milk–cereal blend. Additionally, it evaluated the impact of cereal type on composition, nutritive value, and reconstitution properties of the FBF, and the effect of time and temperature on storage stability. The information is relevant to the formulation of dairy plus plant‐based food products, which are currently trending in the food and beverage industrial sector globally.