Influence of the Addition of Cereal Malt on the Viscoelastic and Functional Properties of Cereal-Based Weaning Foods

Influence of the Addition of Cereal Malt on the Viscoelastic and Functional Properties of Cereal-Based Weaning Foods

Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Yvonne Kluvitse, Esther Sakyi-Dawson

Traditional weaning foods are made from cereals resulting in gruels of high density with viscosities not suitable for infant feeding. Reducing the bulk density in fermented weaning foods will facilitate the production of infant weaning porridges of improved caloric density and lower viscosity. Our objective was aimed at investigating the influence of the addition of cereal malts on the viscoelastic and functional properties of cereal-based weaning foods. A 3x3x2 factorial experiment with sprouting time (2, 3, 4 days), malt concentration (5 and 10%) and cereal malt (maize, millet and sorghum) was used. The cereals were sprouted for 2, 3, and 4 days and then incorporated into fermented maize dough at concentrations of 5% and 10%(dry matter basis). Samples were analysed for their viscoelastic properties using 8% slurries in a Brabender Viscoamylograph, and functional properties (pH, titratable acidity, water holding capacity and swelling capacity). Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold viscosities of the fermented maize dough. Maize and millet malts liquefied the dough considerably during both the hot and cold paste viscosities. However, the effect of 4-day sprouted cereal malts was most pronounced whilst the optimum activity of maize malt was observed after three days of sprouting. The pH of the products decreased (5.38-3.84) with increasing malt concentration with concomitant increase in acid production (0.238–0.624 gLactic acid/100g dry sample) and no significant effect (p< 0.05) was noted for the type of cereal malt. Water holding and swelling capacities however decreased …

2003

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English