The thermal properties, pasting properties, and crystallinity of complementary food made from soybeans flour and dragon fruit peel powder

Abstract

Complementary food refers to any nutritious food or drink given to infants, in addition to breast milk, to achieve nutritional adequacy which is an important part of the first 1000 days of life. Improper food techniques during this time can impact infant growth and development, and metabolism, with potential long-term health consequences. Complementary foods must be easy to prepare, just needing water and heating. The aim of the research is to study the pasting properties, thermal properties, and crystallinity of complementary food made from soybean flour and dragon fruit peel powder using a rapid visco-analyzer (RVA), a thermal analyzer (DSC), and a crystallinity analyzer (XRD) and compared with the commercial product. The complementary food was prepared using soybean powder, milk powder, dragon fruit peel extract, and sugar. There were three treatments: the proportion of soy powder to milk powder (1:1, 5:9) and a commercial product. Results showed that the complementary food made from soybean flour and dragon fruit peel powder differed from the commercial product as to pasting properties and thermal characteristics. The gelatinization temperature (Tp) and enthalpy (ΔH) had a lowered in the complementary food made from soybean flour and dragon fruit peel powder, which make it easier to cook and digest, changing its texture and mouthfeel. However, all complementary food showed similar endothermic curves and C-type crystallinity, showing similar functional properties like thickening or gelling. These findings suggest that the complementary food may offer similar benefits to the commercial product in terms of texture and functionality.