Regresar

Development of a food for children between 6 and 24 months of age

Abstract:

Ecuadorian Scholar Food Programme supplies free food to poor school children between 5 and 14 years old, however children between 6 and 24 months (mon) of age was not included in the Ecuadorian Food Programme. Therefore, the present work studied the use of silicon dioxide, lecithin, xanthan gum and two types of oils in the physical and sensory characteristics of a product formulation (porridge) based on oleaginous and extruded cereals for children between 6 and 24 months of age. A completely randomized design with a factorial arrangement of 23 +1 was utilized. The variables were solubility, viscosity and consistency of the porridge. The factors were statistically significative for viscosity and consistency only. The treatment containing 0.2% silicon dioxide, 0.5% lecithin and 0.6% xanthan gum showed a low viscosity, low consistency and high solubility. Substitution of soybean oil of the original formulation by red palm oil was studied. Sensory evaluation analyses showed that consumers accept up to 60% substitution of oil. Sample with 0% substitution level achieved the best fatty acid profile. Soy bean oil was kept in the original formula. Fat acid profile was studied by replacing soy bean oil with oleína roja de Sioma® (Danec S.A., Ecuador). Consumer test showed that replacement accepted up to 60% susbstitution. Sample with no substitution had the best fat acid profile showing there is no necessity to replace soy bean oil.