J. Biosci. Agric. Res. | Volume 21, Issue 02, 1799-1804 | https://doi.org/10.18801/jbar.210119.220
Article type: Research article | Received: 05.05.19; Revised: 10.06.19; First published online: 30 July 2019.
Article type: Research article | Received: 05.05.19; Revised: 10.06.19; First published online: 30 July 2019.
Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac
Rubina Begum 1, Md. Shahidul Hoque 1, Md. Shahadat Hossain Sarker 1, Mamunur Rahman 2, Shonkor Kumar Das 3 and Md. Burhan Uddin 1
1 Dept. Food Technology and Rural Industries, Faculty of Agricultural Engineering, Bangladesh Agricultural University, Mymensingh, Bangladesh
2 Dept. of Genetics & Animal Breeding, Bangladesh Agricultural University, Mymensingh, Bangladesh
3 Dept. of Anatomy and Histology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
Corresponding author email: [email protected] (Das, S. K.).
1 Dept. Food Technology and Rural Industries, Faculty of Agricultural Engineering, Bangladesh Agricultural University, Mymensingh, Bangladesh
2 Dept. of Genetics & Animal Breeding, Bangladesh Agricultural University, Mymensingh, Bangladesh
3 Dept. of Anatomy and Histology, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
Corresponding author email: [email protected] (Das, S. K.).
Abstract
The sensory evaluation of weaning food is an important factor for the children worldwide. To evaluate the sensory attributes and storage properties an experiment was conducted using various formulations of weaning food using different proportions of locally available raw materials such as potato, soyabean supplement with whole milk powder. For this, seven groups of food were considered, such as, Group A (Cerelac-wheat+milk), Group B (Cerelac-wheat+3 fruits), Group 1-5 (various combinations of potato, soyabean supplement with whole milk powder). The aforesaid raw materials and various formulations of weaning foods were analyzed accordingly. Results revealed that the colour, flavour, texture and overall acceptability of different samples were significantly (p<0.01) affected. There was no significant difference in colour and flavour for the commercial products (cerelacs) and prepared product sample No. 5 (66% potato+26% soyabean + 8% whole milk powder). There was no significant difference in samples 1, 2 and 4 (66% potato + 34% soyabean or 66% potato+ 32% soyabean +2% whole milk powder or 66% potato + 28% soyabean + 6% whole milk powder). The overall acceptability of weaning food samples was not equally acceptable. The commercial products had the best overall acceptability as compared to the other samples. The sample No. 3 (66% potato + 30% soyabean + 4% whole milk powder) was the worst among the others in that regard. The other samples were equally acceptable by the judges. The storage properties were not significant. However, the other samples were equally acceptable by the judges.
Key Words: Sensory attributes, storage properties, Weaning food and Crelac.
The sensory evaluation of weaning food is an important factor for the children worldwide. To evaluate the sensory attributes and storage properties an experiment was conducted using various formulations of weaning food using different proportions of locally available raw materials such as potato, soyabean supplement with whole milk powder. For this, seven groups of food were considered, such as, Group A (Cerelac-wheat+milk), Group B (Cerelac-wheat+3 fruits), Group 1-5 (various combinations of potato, soyabean supplement with whole milk powder). The aforesaid raw materials and various formulations of weaning foods were analyzed accordingly. Results revealed that the colour, flavour, texture and overall acceptability of different samples were significantly (p<0.01) affected. There was no significant difference in colour and flavour for the commercial products (cerelacs) and prepared product sample No. 5 (66% potato+26% soyabean + 8% whole milk powder). There was no significant difference in samples 1, 2 and 4 (66% potato + 34% soyabean or 66% potato+ 32% soyabean +2% whole milk powder or 66% potato + 28% soyabean + 6% whole milk powder). The overall acceptability of weaning food samples was not equally acceptable. The commercial products had the best overall acceptability as compared to the other samples. The sample No. 3 (66% potato + 30% soyabean + 4% whole milk powder) was the worst among the others in that regard. The other samples were equally acceptable by the judges. The storage properties were not significant. However, the other samples were equally acceptable by the judges.
Key Words: Sensory attributes, storage properties, Weaning food and Crelac.
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Article Citations
MLA
Begum, et al. “Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac”. Journal of Bioscience and Agriculture Research, 21(02) (2019): 1799-1804.
APA
Begum, R., Hoque, M. S., Sarker, M. S. H., Rahman, M., Das, S. K. and Uddin, M. B. (2019). Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac. Journal of Bioscience and Agriculture Research, 21(02), 1799-1804.
Chicago
Begum, R., Hoque, M. S., Sarker, M. S. H., Rahman, M., Das, S. K. and Uddin, M. B. “Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac”. Journal of Bioscience and Agriculture Research, 21(02) (2019): 1799-1804.
Harvard
Begum, R., Hoque, M. S., Sarker, M. S. H., Rahman, M., Das, S. K. and Uddin, M. B. 2019. Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac. Journal of Bioscience and Agriculture Research, 21(02), pp. 1799-1804.
Vancouver
Begum, R, Hoque, MS, Sarker, MSH, Rahman, M, Das, SK and Uddin, MB. Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac. Journal of Bioscience and Agriculture Research, 2019 July 21(02): 1799-1804.
Begum, et al. “Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac”. Journal of Bioscience and Agriculture Research, 21(02) (2019): 1799-1804.
APA
Begum, R., Hoque, M. S., Sarker, M. S. H., Rahman, M., Das, S. K. and Uddin, M. B. (2019). Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac. Journal of Bioscience and Agriculture Research, 21(02), 1799-1804.
Chicago
Begum, R., Hoque, M. S., Sarker, M. S. H., Rahman, M., Das, S. K. and Uddin, M. B. “Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac”. Journal of Bioscience and Agriculture Research, 21(02) (2019): 1799-1804.
Harvard
Begum, R., Hoque, M. S., Sarker, M. S. H., Rahman, M., Das, S. K. and Uddin, M. B. 2019. Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac. Journal of Bioscience and Agriculture Research, 21(02), pp. 1799-1804.
Vancouver
Begum, R, Hoque, MS, Sarker, MSH, Rahman, M, Das, SK and Uddin, MB. Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac. Journal of Bioscience and Agriculture Research, 2019 July 21(02): 1799-1804.
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