Baby Porridge Research Articles

Characteristics of physical, chemical, and organoleptic properties of inulin-enriched pudding as a complementary food

The products for complementary feeding circulating in the market are in the form of baby porridge, biscuits, and powdered milk. The functional food product to support the growth and development of children under five in the pudding form, which is made from skim milk as the raw ingredient and modified cassava flour (mocaf) as the supporting ingredient and enriched with inulin that acts to increase calcium absorption, is not yet on the market. The development of this product is expected to meet the nutritional requirements of infants aged 12-36 months. This study aimed to analyze the characteristics (chemical, physical, and organoleptic properties) of the inulin-enriched pudding. The pudding was made using four formulas; i.e., F1 (10% db mocaf and 0.8 g/100 ml inulin), F2 (10% db mocaf and 1.6 g/100 ml inulin), F3 (15% db mocaf and 0.8 g/100 ml inulin), and F4 (15% db mocaf and 1.6 g/100 ml inulin). The results of this study showed that the best pudding for complementary feeding based on the characteristics of physical properties was F2 which had a gel strength of 843.03 g Force and a syneresis of 7.78%. The F2’s organoleptic properties were as follows: milky white color, distinctive aroma of milk, a rather sweet taste, and soft textured. Besides that, the contribution of one serving of F2 pudding to the recommended dietary allowance (RDA) of children aged 1-3 years was as follows: 2.46 g of protein, 1.67 g of fat, 8.11 g of carbohydrates, and 57.32 kcal of energy.

Formulation of Baby Porridge Flour Using Nagara Tuber and Kalakai (Stenochlaena palustris) as Iron Fortifying Agent with Natural Flavor of Ambon Banana

Kalakai (Stenochlaena palustris) is a fern that lives wildly in nature. High iron content in the diet underlies the use of kalakai plants as a natural iron fortifying food for growing children. The purpose of this study was to determine the best formulation of baby porridge flour meeting the Indonesian National Standard (SNI). Kalakai was selected as a Fe fortifying material due to its high content of Fe. Three formulations (A, B, and C) were produced from three different flours (cassava nagara, kalakai, and young banana), and the formulated samples were tested. Formula A was 55 (cassava) : 5 (kalakai) : 40 (banana); formula B was 57:3:40; and formula C was 59:1:40. Those three formulations were compared with a control which was made from cassava nagara flour and banana flour with ratio of 60% and 40% (without kalakai). The results showed that the best formula was the A formulation, with a ratio content of 55:5:40. This formula had 0.90 g/ml of kamba density, 2.04 of water absorption index, 6.62% of moisture content, 3.02% of ash content, 0.67% of fat content, 2.41% of crude protein, and 4.48 mg/100g of Fe level.

Sufficient iodine status among Norwegian toddlers 18 months of age - cross-sectional data from the Little in Norway study.

BackgroundInadequate iodine intake has been identified in several population groups in the Nordic countries over the past years; however, studies of iodine status in infants and toddlers are scarce.ObjectiveThe aim of this study is to evaluate the iodine status and dietary iodine sources among 18-month-old toddlers from Norway.MethodsCross-sectional and country representative data from the Little in Norway study were used. All children who had given a spot urine sample at 18 months age were included (n = 416). Urinary iodine concentration (UIC) was determined by inductively coupled plasma mass-spectrometry. Dietary habits and supplement use were measured by a food frequency questionnaire.ResultsMedian (25th–75th percentiles [p25–p75]) UIC was 129 (81–190) μg/L while estimated median (p25–p75) habitual iodine intake was 109 (101–117) μg/day. None of the children were below the estimated average requirement (EAR) of 65 μg/day or above the upper intake level of 180 μg/day. There were no differences in either UIC or estimated habitual iodine intake between different geographic areas in Norway. Milk was the most important iodine source, contributing an estimated 70% to the total iodine intake, while other foods rich in iodine such as seafood and enriched baby porridge contributed about 30%.ConclusionsThe iodine status among 18-month-old toddlers from different geographic areas in Norway was sufficient, indicated by a median UIC above the WHO cutoff of 100 μg/L. This was further supported by the estimated habitual iodine intake, where none of the participants were below the EAR. Milk was an important iodine source in this age group; thus children with a low intake might be at risk of insufficient iodine intake.

Contribution of Golden Apple Snail Flour to Enhance Omega- 3 and Omega-6 Fatty Acids Contents in Weaning Food

The case of undernourished children in Grobogan District (15.3%) is caused by children nutrients intake less than the Recommendation Dietary Allowance (RDA). To enhance children nutrients intake, be required formulation of weaning food using high-nutrient local food such as golden apple snail (Pomacea canaliculata). Golden apple snail flour contains high contents of zinc, iron, omega-3 and omega-6 fatty acids. This study aims to analyze the effect of golden apple snail flour substitution on nutrients content and organoleptic properties of weaning food (baby porridge). This is an experimental research by substitution of golden apple snail flour in the making of weaning food with four treatments of substitution (0%, 5%, 10%, 15%). Substitution of golden apple snails flour could affect the nutrient content levels of fat, zinc, iron (p=0.0001), carbohydrate (p=0.011), water (p=0.003), ash (p=0.001), omega-3 and omega-6 fatty acids. Whereas, it could not affect the content of energy (p=0.678), protein (p=0.129) and fiber (p=0.482). Furthermore, the substitution could affect the organoleptic properties include color, texture and taste (p=0.0001) while not for the aroma (p=0.798). Based on nutrient content analysis, substitution of golden apple snail flour could enhance the zinc, iron, omega-3 and omega-6 fatty acids contents of weaning food.

Freshwater Clams (Pilsbryoconcha Exilis) as an Potential Local Mineral Sources in Weaning Food to Overcome Stunting in Grobogan, Central Java, Indonesia

Based on a preliminary survey in Grobogan Central Java, one of the local food that has a prospective nutrient content developed is freshwater clams. Results of PSG report in 2015, especially in Grobogan district with stunting problem of 31.5% consisting of 7.2% very short and 24.1% short. From the stunting event factor, the role of weaning food in the form of baby porridge is the most important component in the fulfillment of infant nutrition. The research is divided into two stages of the research is the initial stage to make the formulation process by way of freshwater clams, nutrient analysis, and formula calculation. The second stage is the process of formulation weaning food by way of formula making, nutrient analysis, and acceptance test of weaning food on the baby slurry is substituted by the freshwater clams. The influence statistically different substitution of freshwater clams on protein content (p=0.014), fat (p=0,041), carbohydrate (p=0,039), water (p=0,0001), ash (p=0.0001), iron (p=0.0001), and zinc (p=0.0001). There is no influence substitution of freshwater clams on energy content (p=0,129) and fiber (p=0,225). The percentage of favorite level on the acceptance test of color (p=0,005) and taste (p=0,006) was statistically different, but there was no difference flavour (p=0,913) and texture (p=0,198). freshwater clams flour is rich in iron and zinc content, so it can serve as local food, especially in Grobogan Central Java as a stunting handling. Obtained from the results of several formulations substituted of freshwater clams in formulation 2 is a formula that can meet the standards of KEPMENKES except on the content of protein and moisture content. Formula 2 acceptable to the panelists, except for the assessment of taste.

ALIMENTAÇÃO COMPLEMENTAR DE LACTENTES ATENDIDOS EM UMA UNIDADE BÁSICA DE SAÚDE DA FAMÍLIA NO NORDESTE BRASILEIRO

Objetivos: identificar a oferta de alimentos complementares às crianças com idade inferior a dois anos, e sua conformidade com o Ministério da Saúde. Método: estudo realizado com 52 crianças em uma Unidade Básica de Saúde do Nordeste brasileiro, entre dezembro/2015 e fevereiro/2016. Realizou-se entrevistas com as mães aplicando-se um questionário socioeconômico e relacionado ao perfil alimentar infantil. Analisou-se os dados no programa estatístico R®. Classificou-se os alimentos consumidos em “não adequado” e “adequado” segundo o Ministério da Saúde. Resultados: dos maiores de 1 ano, uma (3,3%) estava em aleitamento complementar, já os menores de 1 ano (n=22/100%) faziam uso de mingau e 20 (90,9%) haviam consumido refrigerantes. Refrigerante, mingau, salgadinhos e biscoitos foram os alimentos mais consumidos. A alimentação “inadequada” prevaleceu nos menores de 1 ano. Conclusão: a alimentação é em sua maioria de produtos industrializados, tornando-se um problema de insegurança alimentar para a população do estudo.

Profile Albumin and Beta Carotene Formula Instant Baby Porridge

Complementary feeding should be given to infants after 6 months to increase nutritional needs. Complementary feeding that is hygienic, practical to serve, and known by instant baby porridge. Toimprove the nutrition content of baby porridge can be substituted with Protein and vitamin A source such as snakehead fish (Ophiocephalus striatus ) meal and pumpkin (Cucurbita moschata) flour. The purpose of this study was to determine the albumin and beta-carotene profiles of instant baby porridge substitution with 15 and 20% snakehead fish meal and 10 and 15% yellow pumpkin flour. Preparation of instant baby porridge uses dry mixing method. The ingredients that have been processed (dried) then mixed according to the variation of the formula of MP-ASI. The Instant baby porridge, that was white rice powdered, ready to eat after brewed with hot water ± 60oC at a ratio of 1 : 1. The results showed that the best formula of instant baby porridge with 20% snakehead fish meal and 15% pumpkin flour substitution, has the highest albumin and beta carotene profile, the value were 2.20% and 3.40 mg/100 g or 283.33 µg/100 g vitamin A, respectively. <br /><br />

Characteristic Organoleptic Properties of Instant Baby Porridge High in Protein and Betacarotene

Characteristic Organoleptic Properties of Instant Baby Porridge High in Protein and Betacarotene

Analisis Kebutuhan Nutrien dan Efisiensi Penggunaan Pakan Bubur Formulasi pada Oposum Layang (Petaurus breviceps Waterhouse, 1839)

ABSTRACT The aims of the research was to analyze nutrient requirements, performance, and feed efficiency of porridge formulation on sugar gliders (Petaurus breviceps) based on daily feed intake and digestibility. The research was conducted at the Small Mammal Captivity of Zoology Division, Research Center for Biology, Indonesian Institute of Sciences (LIPI) Cibinong, Bogor. Descriptive method was used in this experiment, with 14 days of preliminary period and 70 days (10 weeks) of data collection. The research materials were 16 sugar gliders aged about 3-5 months and randomly divided into 2 treatments ie. 8 heads were given porridge formulation I (P0 - control treatment) and 8 heads were given porridge formulation II (PI) plus superworm 2 times a week. Estimation of feed digestibility done in vivo with the method of the feces total collection. Variables of this experiment are daily feed intake, nutrient requirement, total digestible nutrients (TDN), daily weight gain, and feed efficiency. The feedstuff of the porridge formulation consist of siamese banana (Musa sp.), watermelon (Citrullus lanatus), sweet potatoes (Ipomoea batatas), grape (Vitis vinifera), pear (Pyrus pyrifolia), boiled egg yolk, baby porridge, calcium, honey, boiled chicken meat, and superworm (Zophobas atratus). The results showed dry matter intake was 5.82 g/head / day or 29.31 g/head / day BB0.75 (P0) and 7.31 g/head/day or 34.16 g/head/day BB0.75 (PI). The average of body weight gain was 0.55 g / head / week (P0) and 0.73 g/head/week (PI) with feed efficiency ratio was 1.36% (P0) and 1.43% (PI). The PI treatment of porridge formulation II has improved the performance of sugar gliders in captivity. Keywords: Daily feed intake, weight gain, porridge formulation, sugar gliders, performance

Vitamin D concentrations in fortified foods and dietary supplements intended for infants: Implications for vitamin D intake.

Due to potential overages to cover losses during shelf life, the actual vitamin D concentration of fortified foods and dietary supplements may deviate from the label. In this pilot study the vitamin D concentrations of fortified foods (n=29; follow-on formula, baby porridge, curd cheese dessert) and dietary supplements (n=15), both specifically intended for infants, were analytically determined. Compared to the declared values, the vitamin D content ranged from 50% to 153% for fortified foods and from 8% to 177% for supplements. In general, both instant follow-on formula and oil-based supplements had a measured vitamin D content similar to or higher than the labelled value. Ready-to-eat baby porridge was the only category in which all measured vitamin D concentrations were below the declared value (74-81%). The use of label information for fortified foods and dietary supplements may result in invalid estimations of vitamin D intake distributions of infants; both under- and overestimation may occur.

PHYSICOCHEMICAL PROPERTIES OF BABY INSTANT PORRIDGE FORTIFIED WITH IRON

F ortification is one of solution to alleviate the deficiency of iron. Prevalence of iron deficiency anemia mostly on children under five years, i.e baby instant porridges. Purple sweet potatoes have a potential to be baby instant porridge. The aims of this research was to investigate the effect of fortificant’s type on Fe level as nutritional value, physicochemical properties (bulk density, rehydration capacity, and color) of baby instant porridges made from purple sweet potatoes. This study consists of several stages, which are the stage of making flour, fortification stage, the stage of making instant porridge and phase analysis results. The results show that i ron-fortified added to instant baby porridge for nutritional characterization is below to the concentration of additional fortificant. The higher Fe identified on the addition of the iron concentration of 90 ppm (76.12 ppm) and lowest for the addition of concentration of 70 ppm (32.14 ppm). The results of physical properties for bulk density of instant porridge are (0.804 to 0.874 g / ml) showed there is no significant difference between variables and iron fortification no significant effect. Rehydration capacity (1.4 to 1.8 ml/g) with the addition of the iron various variable does not provide significant value changes and provide a lower value than the baby porridge with no fortifi ca n t (2 ml / g).

Socializing the Addition of Jambal Siam (Pangasius hypophtalmus) Fish Stomach Oil and Kerapu (Cromileptes sp) Fish Oil in Baby Porridge for Satisfy Omega 3 and Omega 6 Standard

<p>The research aim on the socialization of the addition of jambal siam (Pangasius hypophtalmus)<br />fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge for satisfy omega 3 and omega<br />6 standard was implemented around Pekanbaru and Bangkinang (Kampar district). The addition<br />of fish oil is done based on the standard of the WHO weight which conform to the age of the baby.<br />The baby’s weight is very less than WHO standard dose given 50 mg/day, less weight given 40 mg/<br />day, and normal weight is 30 mg/day. Weight gain weighed and also observed the development<br />of psychomotor babies each week for 8 weeks. Based on initial weight babies at the age of 10–12<br />months without the addition of jambal siam (Pangasius hypophtalmus) fish stomach oil and kerapu<br />(Cromileptes sp) fish oil in baby porridge, 70.7% had a normal body weight increase and 23.3%<br />have added weight which is too late. After the addition of jambal siam (Pangasius hypophtalmus)<br />fish stomach oil and kerapu (Cromileptes sp) fish oil in baby porridge obtained added weight and<br />motor development towards a better i.e. were 93.4% had normal motor development of appropriate<br />age and the remaining 6.6% still have weight and psychomotor development too late i.e. newborn<br />weight was initially very less than the WHO standard.<br />Keywords: Fish oil, baby, body weight, physichomotor</p>

Karakteristik makanan pendamping ASI balita yang disubstitusi dengan tepung ikan lele dan labu kuning

Background: When breast milk is no longer enough to meet the nutritional needs of the infant, complementary foods should be added. Complementary feeding should be start giving from 6 months onwards. The period from 6-months of age is a very vulnerable period. It is the time when malnutrition starts in many infants. One form of complementary feeding which are hygienic, and ready to serve is an instant baby food. Utilization of local food such as catfish (Pangasius sp) and pumpkin (Cucurbita moschata) as a source of protein and beta-carotene may increase the nutrient content of complementary feeding. Objective: This study was designed to analyze the difference of nutrients content, bulk density, and acceptability among the percentage varieties of catfish and pumpkin flour substitution on instant baby porridge. Methods: An experimental study with a single factor completely randomized design. The experiment carried out by combining the percentage of catfish and pumpkin flour substitution in to 4 formulas. The nutrients content that were analyzed are levels of protein, betacarotene, fat, and carbohydrate. Statistical analysis of the nutrients content, bulk density, and acceptability using One Way ANOVA test CI 95% followed by Tukey posthoc test. Results: Instant baby food recommended is the substitution of catfish 20% and 15% pumpkin. Servings (25 g) instant baby food to meet the 34% and 102% of protein adequacy adequacy of vitamin A. Conclusion: Instant baby porridge substituted with catfish and pumpkin flour are high in protein and vitamin A, appropriate to the bulk density, and acceptable.

FORMULASI BUBUR INSTAN MENGGUNAKAN KOMPOSIT TEPUNG KACANG MERAH DAN PATI GANYONG SEBAGAI MAKANAN SAPIHAN

<p>The purpose of this study was to formulate instant baby porridge as a source of protein weaning food based on red beans flour and canna starch composite. The design of this study was a complete randomized design with one factor which was the ratio of red beans flour and canna starch in composite composition as instant porridge ingredient (2:1, 3:1, and 4:1). Based on organoleptic test, F2 which used red bean flour and starch canna ratio by 3:1 was the best formula. The optimal time to brew the instant porridge was 62 seconds with amount of water used was 3 ml/g. The instant porridge bulk density was 0.61 g/ml and water absorption was 4.67g/g. This instant porridge contained 363 kcal/100 g, 16.57% protein, 1.48% fat, 70.84% total carbohydrate, 197.70 mg calcium, 8.17 mg zinc, and 16.48 mg iron. Protein digestibility of this porridge was 79.83%. As per 27 g serving size of this instant porridge can fulfill 22.25% protein, 55.25% iron, 27.63% zinc so that it can be claimed as food source of protein and zinc, and high iron.</p>