发酵对幼儿配方奶宏微量营养素的影响

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-01-31 DOI:10.1080/15428052.2021.1879337

K. Adejuwon, O. F. Osundahunsi, T. Oluwajuyitan, M. Oluwamukomi

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引用次数: 2

摘要

发展中国家和欠发达国家幼儿身体、情感和认知发育不良的主要原因之一是不良的喂养方式。鼓励使用商业配方。然而，许多哺乳母亲所遇到的高生活成本和低收入导致使用发酵的传统配方奶粉。本研究以高粱、大豆和红薯为原料，开发幼儿配方奶粉，并评价发酵对产品宏量和微量营养的影响。发酵显著增加幼儿配方奶宏、微量营养素含量，降低抗营养成分，提高了配方奶更好的功能特性。

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Influence of Fermentation on Macro and Micro Nutrient of Toddler Formula

ABSTRACT One of the major causes of poor physical, emotional and cognitive development experience among toddlers of developing and under-developing countries is due to poor feeding practices. The use of commercial formula has been encouraged. However, the high cost of living and low income encountered by must nursing mother has resulted in the use of fermented traditional formula. The study aimed at developing toddler formula from sorghum, soybean and orange-fleshed sweet potato and evaluating the influence of fermentation on macro and micro nutrient of the developed product. Fermentation significantly increases toddler formula macro and micro nutrient, reduced anti-nutritional composition and enhanced better functional properties.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations