Rheological Properties and Sugar Profile of a Maize-Based Complementary Food for Ugandan Children 12 to 23 Months of Age
作者： Joel Tumwebaze , Peter Gichuhi , Vijay Rangari , Alfred Tcherbi-Narieh , Adelia Bovell-Benjamin
DOI: 10.11648/J.IJNFS.20150406.15
关键词:
摘要: In this study, the rheological properties and sugar profiles of a maize-based (maize flour, sweet potato leaf root flour) complementary food for 12 to 23 month-old Ugandan children were evaluated. Two foods formulated. Treatment 1 (T1) was made 70% maize meal, 15% flour while 2 (T2) consisted 20% sweetpotato 10% flour. Both formulations had equal amounts sugar, oil added water. The viscosity determined at 45oC by two different methods (rheometer line spread test). decreased with increasing temperature all samples. 45°C Control, T1 T2 1.35, 1.96 0.86 Pa, respectively. There significantly (P <0.05) measurements among samples; however, control sample flowed greatest distance. highest level sugarswas found in (5.1±2.7 g/100g) versus control, which least amount total (2.9±1.6 g/100g). Supplementation flours improves profile.
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