Department of Food Process Engineering, Vaugh School of Agriculture and Engineering Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India
The present study was conducted on development, quality evaluation and storage stability of weaning food using different levels of pulse flour, banana flour and pineapple pomace flour with respect to sensory quality and nutritional density and evaluated for its physico-chemical, sensory and microbial characteristics. Weaning foods were packed in HDPE and LDPE and were stored at ambient temperature. Eight blends, prepared with banana flour 30%, pulse flour and pineapple pomace flour were incorporated in the ratio 70:0, 65:5, 60:10, 55:15, 50:20, 45:25, 40:30, 35:35. The result indicated that a ratio of 50:30:20 percent pulse, banana and pineapple pomace respectively was optimal incorporation. The optimal value of moisture content was 3.87%, ash content 4.28%, fat content 2.1%, protein content 22.51% and ascorbic acid was 37.35 mg per 100g. During storage ash, protein, fat, and ascorbic acid decreases with increasing storage period. The sensory score of colour, flavor, taste, and texture was decreased slightly during storage. The microbial count was noticed 100
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