dc.contributor.author	Shevade, Ashwini V.
dc.contributor.author	O'Callaghan, Yvonne C.
dc.contributor.author	O'Brien, Nora M.
dc.contributor.author	O'Connor, Thomas P.
dc.contributor.author	Guinee, Timothy P.
dc.contributor.funder	Department of Agriculture, Food and the Marine	en
dc.date.accessioned	2019-12-04T11:46:17Z
dc.date.available	2019-12-04T11:46:17Z
dc.date.issued	2019-10-15
dc.description.abstract	Dehydrated 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.sponsorship	Department of Agriculture, Food and the Marine, Dublin, Ireland (Grant Number: 14/F/805)	en
dc.description.status	Peer reviewed	en
dc.description.version	Published Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Shevade, 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/fsn3.1226	en
dc.identifier.doi	10.1002/fsn3.1226	en
dc.identifier.eissn	2048-7177
dc.identifier.endpage	3691	en
dc.identifier.issued	11	en
dc.identifier.journaltitle	Food Science and Nutrition	en
dc.identifier.startpage	3681	en
dc.identifier.uri	https://hdl.handle.net/10468/9321
dc.identifier.volume	7	en
dc.language.iso	en	en
dc.publisher	Wiley-Blackwell	en
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.uri	https://creativecommons.org/licenses/by/4.0/	en
dc.subject	Composition	en
dc.subject	Consistency	en
dc.subject	Dairy-cereal blends	en
dc.subject	Pasting viscosity	en
dc.subject	Rheology	en
dc.title	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	en
dc.type	Article (peer-reviewed)	en

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

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