Preparation and Quality Evaluation of Malt Based Weaning Food

Formulation, Preparation and Quality evaluation of malt based weaning food was carried out. Four weaning foods were produced with barley, millet and soybean in varying proportions. Formulations were designated as A, B, C and D. All these formulated products were subjected for sensory evaluation in terms of Color, Flavor, Texture and Overall acceptance on a 9 point Hedonic rating scale. Sensory studies confirmed that the formulated products were acceptable. Among all the four different formulates Product B was found to be preferred most.Based on the overall acceptance it was concluded that product B has the most important influence on the quality of malt based weaning food. The best product i.e. Product B was subjected to proximate analysis and the results obtained showed that the product contained 6% moisture content, 17.735% protein, 10.71% fat, 3.11% crude fiber, 3.9% total ash and 58.545% total carbohydrate. The product could be served in the form of porridge with water/milk.本研究开展了麦芽基婴儿辅食的配方设计、制备与质量评价工作。以大麦、小米和大豆按不同配比制备了四款辅食样品，依次编号为A、B、C、D。所有配方样品均采用九点喜好量表，从色泽、风味、质地及整体接受度四个维度开展感官评价。感官评价结果显示，所有配方样品均具备可接受性，其中样品B的接受度最优。结合整体接受度评价结果可得出结论：样品B对麦芽基辅食的品质具有最为关键的影响。选取综合表现最佳的样品B开展近似营养成分分析，结果表明其营养组成如下：水分6%、蛋白质17.735%、脂肪10.71%、粗纤维3.11%、总灰分3.9%以及总碳水化合物58.545%。该样品可通过加水或牛乳调配为粥状供食用。