Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior

摘要

Fortified blended food powders (FBF) were prepared by blending fermented milkwith parboiled wheat (FBFw), barley (FBFb), or oats (FBFo), incubating the blend,drying, milling, and fortifying the powder with vitamins, minerals, and refined soyaoil. FBFs were stored at 15°C, 30°C, or 37°C for 0–18months, and evaluated forcompositional and functional properties. FBFo had lower contents of lactose andgalactose, and higher contents of starch and fat, water-holdingcapacity (WHC) andpasting viscosity than FBFw or FBFb. Storage time and temperature affected composition(lactose, galactose, and lysine), color, WHC, pasting viscosity, and flow to adegree dependent on cereal type. FBFs stored at 15°C were generally stable overthe 18 months, while those stored at 37°C underwent a rapid deterioration in color,WHC, and viscosity after storage times of ≤4 months. Storage of FBF at 15°C is recommended,whereas storage at 37°C should be avoided.