Abstract
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.
Highlights
Dairy products and cereals constitute major food groups [1] and are frequently combined together to create composite foods
The objective of the current study was to evaluate the effect of co-fermentation time on the composition, phytic acid content and the reconstitution properties of an Fortified blended food base (FBFB) prepared from fermented milk and parboiled wheat
The Reconstituted Fortified Blended Food Base (R-FBFB) (16.7%, w/w) was cooked and cooled to 60 ◦ C to simulate the temperature at which the cooked R-FBFB powder is typically consumed
Summary
Dairy products and cereals constitute major food groups [1] and are frequently combined together to create composite foods. Product examples include yoghurt-cereal bars, and dehydrated milk (fermented milk)-wheat blends including super cereal plus (SCP), kishk and tarhana. Super cereal plus (SCP), a category of fortified blended food supplied by the World Food Programme, is mainly targeted at children 0.5–2 years in food insecure regions. It is typically prepared by dry blending heat-treated wheat/corn/rice (58.3%), dehulled soy beans (20.0%), skim milk powder (8.0%), sugar (9.0%), soy bean oil (3.0%) and vitamin/mineral mix (1.7%) [4]. Tarhana is similar to kishk except that parboiled wheat is substituted with wheat flour, baker’s yeast
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