Nutritional and Microbial Quality of Mango-based Cereal Flakes Stored at Different Temperatures
Nutritional and microbial quality of mango cereal flakes
Keywords:
Mango cereal flakes, nutritional and microbial quality, drum dryer, storage temperatureAbstract
Malnutrition in young children is a serious problem in Pakistan. In a recently carried out nutritional survey in the country, more than 44% of children, under five years, have been observed to be stunted and underweight. Because of their palatable taste and convenience of intake, snacks are a popular food item amongst children, but such food products may lack essential nutritional and hygiene quality. In order to address child malnutrition by catering nutritious and hygienic food, an instant food product was developed using cereals (i.e. wheat, suji, corn and rice) and mango pulp, blended in various proportions, to form cereal flakes for preparing a likable snack for children consumption. The ingredients (i.e., cereal paste, mango pulp, salt and ghee) were mixed, cooked and passed through a homogenizer to obtain a uniform mix. The mixture was cooked on a drum dryer (at steam pressure of 60 lb./sq. inch) to obtain long thin sheets, which were later broken manually into small pieces. The pieces were dried at 50 o C for an hour in a dehydrator to reduce their moisture content to about 2 percent and then were packed in high density polyethylene zipper bags. The rice-mango flakes were found to be highly acceptable for sensory attributes. They were stored for 180 days at two different temperatures, i.e., 25 ° C and 37 ° C, in a controlled temperature cabinet and the changes in nutritional and microbiological attributes were monitored at 30-day intervals. It was observed that moisture, protein, crude fat and carotene content in the flakes decreased significantly with increase in storage period (P<0.05) while total plate count remained within the permissible range at both temperatures till 150 days of storage. However, significant changes in total plate count were observed beyond 150 days. Total coliform, yeast and mold content could not be detected till 180 days of storage time at both temperatures. Thus, the mango-based cereal flakes remained nutritionally and microbiologically acceptable up to 150 days of storage both at 25 °C and 37 °C.
References
Saeed, A.R., A.H. Khatab & A.H. Tinay. Some physical and chemical factors influencing quality of mango fruit and nectar. Sudan Journal Food Science Technology 7: 18-27 (1975).
Malik, M. A., A. Salam, and M. Saleem. Mango Products. In: Mango and Summer Fruits of Pakistan. Ahmed, S. (Ed.). Horticulture Foundation of Pakistan, Islamabad (1994).
Ahmad, M. Factors Influencing Pectin Fractions and Its Quality during Canning and Storage of Canned Mango Slices. M.Sc. thesis, Department of Food Technology, University of Agriculture, Faisalabad (1968).
Ahmed, O.K. Preservation of mango (Mangifera indica L.) cereal flakes. Agriculture and Biology Journal of North America 6(6): 160-167 (2015).
Stephane, A.D., M.N. Flavia, & P.L. Theodore. Comparison of spray-drying, drum drying and freeze drying for β-carotene encapsulation and preservation. Journal of Food Science 62(6): 1158-1162 (1997).
Gujral, H.S. & G. Khanna. Effect of skim milk dehydration behavior, texture, color and acceptability of mango leather. Journal of Food
Engineering 55(4): 343-348 (2002).
AOAC. Official Methods of Analysis, 20th ed. Association of Official Analytical Chemists, Virginia, USA (2016).
Larmond, E. Laboratory Methods for Sensory Evaluation of Foods. Research Branch, Agriculture Canada, Ottawa, Canada. (1997).
FAO. Manual of Food Quality Control. 4. Microbiological Analysis. Food and Nutrition paper 14/4 Rev. 1, Food and Agriculture Organization of United Nation, Rome (1992).
Steel, R.G.D. D. Dicky, & J.H. Torrie. Principles and Procedures of Statistics: A Biometrical Approach.3rd ed. McGraw Hill Book Co., New York (1996).
Girdhari, L.A.L. G.V. Krishnamurthy, N.L. Jain, & B.S. Bhatia. Suitability of different varieties of mangoes for preparation of mango cereal flakes. Food Science Mysore 9(4): 121-123 (1960)
Muzanila, Y.C., J.G. Brennan, & R.D. King. Effect of drum speed and precooking on nutritional value of cassava flakes. Tropical Science 38: 134-147 (1998).
Robinson, R.K. Modern dairy Technology. Volume 1, Advances in Milk Processing, 2nd ed. Chapman and Hall, London (1994).
Gangopadyaya, K.S., M.N. Ramanuya & T. Bavaraham. Technology aspect of use of ripe mango in the preparation of some convenient food for defence services. Indian Food Packer 30: 70-82 (1986).
Snoeren, T., C.A. Vanderspek, R. Dekker & P. Both. Proteolysis during the storage of UHT sterilized whole milk. Experiments with milk heated by the direct system for 4 seconds at 142°C. Netherland Milk and Dairy Journal 33: 31-39 (1979).
Najundaswamy, A.M. Mango processing, In: The mango Botany and Production and Uses. Litze, R.E. (Ed.). Central Food Technology Research Institute, Mysor, India, p. 203-205 (1989).
John, A.A., H.W. Byron & H.J. Arnold. Fundamentals of Dairy Chemistry. CBS Publishers and Distributors, Dehli (1987).
Adegoke, G.O. Understanding Food Microbiology, 2nd ed. Alleluia Ventures, Ibadan, Nigeria (2004).
Published
How to Cite
Issue
Section
License
Creative Commons Attribution (CC BY). Allows users to: copy the article and distribute; abstracts, create extracts, and other revised versions, adaptations or derivative works of or from an article (such as a translation); include in a collective work (such as an anthology); and text or data mine the article. These uses are permitted even for commercial purposes, provided the user: includes a link to the license; indicates if changes were made; gives appropriate credit to the author(s) (with a link to the formal publication through the relevant DOI); and does not represent the author(s) as endorsing the adaptation of the article or modify the article in such a way as to damage the authors' honor or reputation.
