BackgroundInadequate energy and micronutrient intake during childhood is a major public health problem in developing countries. Ready-to-use supplementary food (RUSF) made of locally available food ingredients can improve micronutrient status and growth of children. The objective of this study was to develop RUSF using locally available food ingredients and test their acceptability.MethodsA checklist was prepared of food ingredients available and commonly consumed in Bangladesh that have the potential of being used for preparing RUSF. Linear programming was used to determine possible combinations of ingredients and micronutrient premix. To test the acceptability of the RUSF compared to Pushti packet (a cereal based food-supplement) in terms of amount taken by children, a clinical trial was conducted among 90 children aged 6–18 months in a slum of Dhaka city. The mothers were also asked to rate the color, flavor, mouth-feel, and overall liking of the RUSF by using a 7-point Hedonic Scale (1 = dislike extremely, 7 = like extremely).ResultsTwo RUSFs were developed, one based on rice-lentil and the other on chickpea. The total energy obtained from 50 g of rice-lentil, chickpea-based RUSF and Pushti packet were 264, 267 and 188 kcal respectively. Children were offered 50 g of RUSF and they consumed (mean ± SD) 23.8 ± 14 g rice-lentil RUSF, 28.4 ± 15 g chickpea based RUSF. Pushti packet was also offered 50 g but mothers were allowed to add water, and children consumed 17.1 ± 14 g. Mean feeding time for two RUSFs and Pushti packet was 20.9 minutes. Although the two RUSFs did not differ in the amount consumed, there was a significant difference in consumption between chickpea-based RUSF and Pushti packet (p = 0.012). Using the Hedonic Scale the two RUSFs were more liked by mothers compared to Pushti packet.ConclusionsRecipes of RUSF were developed using locally available food ingredients. The study results suggest that rice-lentil and chickpea-based RUSF are well accepted by children.Trial registrationClinicalTrials.gov NCT01553877. Registered 24 January 2012.
ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The effects of homogenization and heat tr The effects of homogenization and heat tr The effects of homogenization and heat tr The effects of homogenization and heat tr The effects of homogenization and heat treatment on the colloidal stability of coconut milk w eatment on the colloidal stability of coconut milk w eatment on the colloidal stability of coconut milk w eatment on the colloidal stability of coconut milk w eatment on the colloidal stability of coconut milk wer er er er ere studied. e studied. e studied. e studied. e studied. Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at 40/4 MPa (stage 40/4 MPa (stage 40/4 MPa (stage 40/4 MPa (stage 40/4 MPa (stage I I I I I/stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 /stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 /stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 /stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 /stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 °C,°C,°C,°C,°C, and 90 °C for 1 h.Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 and 90 °C for 1 h. Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 and 90 °C for 1 h. Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 and 90 °C for 1 h. Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 and 90 °C for 1 h. Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 m, but m, but m, but m, but m, but increased the degree of flocculation increased the degree of flocculation increased the degree of flocculation increased the degree of flocculation increased the degree of flocculation, , , , , presumably via a bridging mechanism. This flocculation was also responsible for presumably via a bridging mechanism. This flocculation was also responsible for presumably via a bridging mechanism. This flocculation was also responsible for presumably via a bridging mechanism. This flocculation was also responsible for presumably via a bridging mechanism. This flocculation was also responsible for increased viscosity of the homogenized samples. Heating increased the degree of flocculation in both non-homogincreased viscosity of the homogenized samples. Heating increased...
Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana (Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5°C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while waterextracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid-and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full-and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.
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