Efficiency of natural folic acid in infant poured cream soup using mocaf for complementary feeding

Abstract

Food additives using mocaf flour is a novelty as carrier of natural folic acid. This experiment work aims to find out optimization in adding mocaf to infant poured cream soup fortified by fortificant A (mixture of soy tempeh, nixtamalized yellow dent corn and fermented broccoli) and fortificant B (mixture of mung bean tempeh, nixtamalized yellow dent corn and fermented broccoli) on the whole compositions, particularly folic acid, characteristic, and efficiency for each component before and after pouring. Adding mocaf was conducted at concentrations of 0, 6, 12, 18, 24, and 30% (w/w, base formula of cream soup). The result of experiment showed that optimization for both folic acid in infant poured cream soup A and B were achieved at mocaf concentration of 24% (w/w, base formula of cream soup), which was able to increase folic acid 121.75% (1.22 folds) and 164.69% (1.65 folds), and total sugars 268.92% (2.7 folds) and 58.69% (0.59 fold), respectively compared with concentrations of folic acid and total sugars without adding mocaf (0%). In these conditions, both poured cream soup A and B gave efficiency on recoveries of folic acids of 46.62% and 51.34%, dissolved protein of 16.87% and 4.53%, total solids of 10.94% and 10.59%, total sugars of 57.86% and 39.73%, reducing sugars of 30.46% and 40.16%, respectively compared with concentration for each component without pouring which yields one (1) of dominant folic acid monomer with molecular weight 442.57 Da. and 2 folic acid monomers with MW of 442.12 Da. and 442.27 Da.. Meanwhile, particle size distribution at quantities of 10, 50, 90% were subsequently 8.94, 16,54, 125.02 μm and 9.54, 17.34, 106.49 μm, average particles size of 39.81 and 41.07 μm dominated by volatile compound as acetic acid of 14.86% and 27.97%, sucrose compound of 43.99% and 23.46%, methyl ester of 23.29% and 15.28%, ethanol of 14.10% and 11.67%, and fatty acids of 3.77% and 21.61%.