Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning...

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Bibliographic Details
Main Authors: Francis Kweku Amagloh, Anthony N. Mutukumira, Louise Brough, Janet L. Weber, Allan Hardacre, Jane Coad
Format: Article
Language:English
Published: Swedish Nutrition Foundation 2013-03-01
Series:Food & Nutrition Research
Subjects:
carbohydrate
complementary/infant food
sensory
simple sugars
sweetpotato
viscosity
Online Access:http://www.foodandnutritionresearch.net/index.php/fnr/article/view/18717/26451

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