Differences in pilot scale in preparing infant biscuit using fortificant of natural folic acid for complementary feeding

Abstract

The preparation of infant biscuit for complementary feeding (CF) as folic acid source using natural folic acid fortificant had been performed. First, biscuit preparation on a laboratory scale (500 gram) was conducted using fortificant A or B and mixture of soy tempeh or mungbean tempeh, nixtamalized yellow corn, and fermented broccoli. Then, pilot scale-up (P) of 1, 3, 5, 7, and 9 kg was conducted using selected fortificant to obtain optimization of pilot-scale from fortificant types of natural folic acid. The result showed that the optimum process was achieved at 3 kg using fortificant B that can obtain infant biscuit with compositions of folic acid 179.22 µg/mL, dissolved protein 25.84 mg/mL, total solids 94.51%, total sugars 279 mg/mL, and reducing sugar 44.11 mg/mL. In this condition, the baking process decreased folic acid 30.99% compared with folic acid in dough 481.90% (4.82-folds) and ready-made infant biscuit flour. Two monomers of folic acid dominated characteristic of biscuit produced from pilot-scale of 3 kg with molecular weight 442.41 and 442.78 Dalton (Da). Volatile compounds were predominated by acetic acid and its derivatives (6.38%), fatty acid (10.53%), furfural (14.07%), methyl/ethyl ester (19.22%), and derivative of alcohol (5.013%). The distribution of particle size on a biscuit at quantity 10, 50 and 90% per volume per weight and particles size were 8.32, 25.81 and 195.34 µm or average particles size 69.07 µm.