Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends

dc.contributor.authorShevade, Ashwini V.
dc.contributor.authorO'Callaghan, Yvonne C.
dc.contributor.authorO'Brien, Nora M.
dc.contributor.authorO'Connor, Thomas P.
dc.contributor.authorGuinee, Timothy P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-12-04T11:46:17Z
dc.date.available2019-12-04T11:46:17Z
dc.date.issued2019-10-15
dc.description.abstractDehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of the soup/porridge. Experimental samples of dried fermented milk‐bulgur wheat blend (FMBW) and commercial samples of dried dairy‐cereal blends, namely kishk, tarhana, and super cereal plus corn–soy blend (SCpCSB) were compared for composition, color, water sorption, and reconstitution characteristics. FMBW blends had higher contents of protein, Ca, lactose and lactic acid, lower levels of salt (NaCl) and Fe, and a lighter, more‐yellow color (higher L* and b*‐color co‐ordinates) than tarhana or kishk. Compared with SCpCSB, FMBW had numerically higher levels of protein, lactose, and lactic acid, lower levels of Ca, Fe, Zn, and Mg, and lower pH. Tarhana had highest mean levels of starch, and on reconstitution (133 g/kg) had highest water holding capacity, viscosity during pasting and cooling, yield stress (σ0), consistency coefficient (K), and viscosity on shearing from 20 to 120 s−1 at 60°C. Reconstituted FMBW, kishk, and SCpCSB had similar pasting and flow behavior properties. Overall, the composition (starch, protein, Ca, Mg), pasting and flow behavior characteristics of FMBW were closer to those SCpCSB and kishk than to tarhana. The results suggest that the FMBW powder, on appropriate supplementation with Ca, Fe, Zn and Mg, could be used for the development of customized fortified blended foods for specific groups.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Dublin, Ireland (Grant Number: 14/F/805)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationShevade, A. V., O'Callaghan, Y. C., O'Brien, N. M., O'Connor, T. P. and Guinee, T. P. (2019) 'Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends', Food Science & Nutrition, 7(11), pp. 3681-3691. doi: 10.1002/fsn3.1226en
dc.identifier.doi10.1002/fsn3.1226en
dc.identifier.eissn2048-7177
dc.identifier.endpage3691en
dc.identifier.issued11en
dc.identifier.journaltitleFood Science and Nutritionen
dc.identifier.startpage3681en
dc.identifier.urihttps://hdl.handle.net/10468/9321
dc.identifier.volume7en
dc.language.isoenen
dc.publisherWiley-Blackwellen
dc.rights©2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectCompositionen
dc.subjectConsistencyen
dc.subjectDairy-cereal blendsen
dc.subjectPasting viscosityen
dc.subjectRheologyen
dc.titleDevelopment of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blendsen
dc.typeArticle (peer-reviewed)en
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