Development of fortified blended food and the effect of selected parameters on its composition and functionality

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dc.contributor.advisor O'Brien, Nora M. en
dc.contributor.advisor O'Connor, Thomas P. en
dc.contributor.author Shevade, Ashwini V.
dc.date.accessioned 2020-06-03T10:18:06Z
dc.date.available 2020-06-03T10:18:06Z
dc.date.issued 2020-05-10
dc.date.submitted 2020-05-10
dc.identifier.citation Shevade, A. V. 2020. Development of fortified blended food and the effect of selected parameters on its composition and functionality. PhD Thesis, University College Cork. en
dc.identifier.endpage 215 en
dc.identifier.uri http://hdl.handle.net/10468/10111
dc.description.abstract Fortified Blended Food (FBF) is a category of ‘specialized nutritious food’ supplied by the World Food Programme (WFP) to reduce the risk of malnutrition in food-insecure regions. Super cereal plus (SCP) is a FBF prepared by dry blending heat-treated, dehulled cereal (wheat, corn or rice), dehulled beans, skim milk powder, sugar, soya bean oil, vitamin/mineral mix, dicalcium phosphate and potassium chloride. FBF is reconstituted and cooked to a porridge or soup prior to consumption. The consistency of the porridge is likely to affect satiety and the quantity consumed. The overall aim of this thesis was to develop a new process for manufacturing of novel FBF using fermented milk (FM) and parboiled wheat (PW), and to optimise the nutritional and consistency attributes of FBF by altering the formulation and manufacturing process. A different approach to that used in the manufcature SCP was taken in the formulation of the FBF with a view to improving the nutritional value. The process included the use of a higher proportion of milk solids (37%, w/w), parboiling the dehulled cereal (wheat, barley or oats), the use of fermented milk instead of non-fat milk solids, wet blending the fermented milk with the parboiled cereal, and co-fermentation of the fermented milk-parboiled cereal blend for 24 h prior to drying to obtain as a base powder, which was then fortified with vitamins and minerals. Key factors affecting the composition, nutrient value and the consistency/viscosity characteristics of the FBFs have been identified: fermented milk-to-cereal ratio, cereal type, co-fermentation time, and storage conditions. Altering the ratio of FM to PW from 1.5:1 to 4:1, resulted in higher contents of protein, lactose, fat, Ca, Zn, P, vitamins A and E, lower contents of phytic acid, beta-glucan, starch and lower viscosity after reconstitution and cooking. The cereal type (oats, wheat or barley) used in preparation of FBF base (FBFB) significantly affected composition and reconstitution properties, with FBFB prepared from oats (FBFBo) having higher fat, starch, lower amylose, and higher water holding, pasting viscosities and flow properties on reconstitution in comparison to FBFB prepared from wheat (FBFBw) and barley (FBFBb). Increasing the fermentation time from 0 to 72 h reduced the quantity of phytic acid and lactose, and the viscosity during, and after, cooking of the reconstituted FBFB. Following fortification of FBFB powders with vitamin/mineral mixture and soya oil, it was observed that the level of protein, fat, Ca, Fe, Zn, was within the range reported by WFP for Super cereal plus corn soya blend (SCpCSB). The FBF powders were quite stable on storage at 15°C for up to 18 months; conversely, storage at 30 or 37°C lead to deterioration in colour, and reconstitution behaviour of the FBFs to an extent which depended on storage time and cereal type. FBFs would be ideally stored at 15°C to minimize changes in quality during the prescribed storage period. Overall, the work reported in this thesis generated new knowledge in developing a novel innovative food product by altering various formulation and processing parameters. This product combines the nutritive and technofunctional properties of two major food groups, cereal and dairy. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2020, Ashwini V. Shevade. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Rheology en
dc.subject Pasting viscosities en
dc.subject Consistency en
dc.subject Storage study en
dc.subject Dairy-cereal blends en
dc.subject Composition en
dc.subject Nutrition en
dc.subject Reconstitution en
dc.subject Fortified blended foods oats en
dc.subject Fortified blended foods wheat en
dc.subject Fortified blended foods barley en
dc.title Development of fortified blended food and the effect of selected parameters on its composition and functionality en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD - Doctor of Philosophy en
dc.internal.availability Full text not available en
dc.description.version Accepted Version en
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.contributor.funder Food Institutional Research Measure en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.internal.conferring Summer 2020 en
dc.relation.project Food Institutional Research Measure (Project reference no. 14/F/805) en
dc.contributor.advisorexternal Guinee, Timothy P. en
dc.availability.bitstream embargoed
dc.check.date 9999-01-01


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© 2020, Ashwini V. Shevade. Except where otherwise noted, this item's license is described as © 2020, Ashwini V. Shevade.
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