El-Sisy, T., El-Gendy, M., Ali, S. (2016). Production of Nontraditional Food for Children after Weaning. Journal of Food and Dairy Sciences, 7(11), 463-470. doi: 10.21608/jfds.2016.46062
T. T. El-Sisy; Marwa H. El-Gendy; Soad A. Ali. "Production of Nontraditional Food for Children after Weaning". Journal of Food and Dairy Sciences, 7, 11, 2016, 463-470. doi: 10.21608/jfds.2016.46062
El-Sisy, T., El-Gendy, M., Ali, S. (2016). 'Production of Nontraditional Food for Children after Weaning', Journal of Food and Dairy Sciences, 7(11), pp. 463-470. doi: 10.21608/jfds.2016.46062
El-Sisy, T., El-Gendy, M., Ali, S. Production of Nontraditional Food for Children after Weaning. Journal of Food and Dairy Sciences, 2016; 7(11): 463-470. doi: 10.21608/jfds.2016.46062
Production of Nontraditional Food for Children after Weaning
1Regional Center for Food and Feed, Agriculture Research Central.
2Animal and Poultry Production Division, Desert Research center, Cairo, Egypt.
3Cairo University Hospitals, Kasr El-Aini St., Cairo, Egypt
Abstract
This study aimed at manufacturing of camels’ milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning. Different technological options were assayed, including characterizing the physical, chemical, microbiological, functional and sensory properties. The chemicals composition between different camels’ milk being fermented and non-fermented for fortified barley, fruits and vegetables products for children nutrition are significant (p≤0.05). The total viable count in the samples was higher due to the increase of the solids. The viscosity of fermented camels’ milk was also better than non-fermented camels’ milk. The effect of children food fermented camels' milk for fortified barley, fruit and vegetables had the highest antioxidant activity. Sensory evaluation of children food showed that fermented camels’ milk fortified with barley and fruits better of overall acceptability of appearance, color body, texture and flavor than non-fermented camels’ milk fortified with barley and fruits. In contrast, fermented camels’ milk made from barley and vegetables were less than those made from non- fermented. Economic evaluation for children food made to camels’ milk (fermented and non- fermented) showed it is cheapest than the commercial children food. Finally, in the case of manufacturing of children food after weaning from non-fermented camels’ milk fortified with barley prefers mixed vegetables, while it may be fermented camels’ milk when mixed with fruit.
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