Assessment of Physico-Chemical Properties, Pasting Profiles and Sensory Scores of Co-Processed Quality Protein Maize and Carrot Complementary Food

Abstract

The aim of this study is to determine the physico-chemical properties, pasting profiles and sensory scores of complementary food from co-processed maize and carrot. TZE-YPOP-DT-STR-QPM and normal maize; SUWAN-ISR were selected for this study. Each variety was divided into two portions; a portion was co-milled with 20% carrot while the other portion was co-fermented with 20% carrot. The samples were prepared by drying them in a cabinet drier at 60 o C for 12 hours. Proximate composition, mineral content, physicochemical and pasting profile the flour blends were determined. Also, colour indices and sensory scores of the flour samples were also measured. Protein content ranges between 5.68 and 7.11% with significant differences at p<0.05. The Na and K (1.09 and 15 mg/100g) values of 20% Co-milled QPM (20CMQPM) were significantly higher than other samples. pH ranged between 3.37 and 3.47 meaning that all the samples are in acidic range. The reconstitution index of co-milled samples was significantly higher than co-fermented flours with 20CMQPM with the highest value of 97.7%. Peak viscosity and peak time ranges were 184.08 to 235.88RVU and 5.44-5.69 mins, respectively. Sample 20CMQPM was rated highest in taste, colour, and aroma and overall acceptability with significant differences at p<0.05. It was concluded that quality protein maize could be co-processed with carrot to reduce its bulkiness and improve it nutritional quality and pasting property. Co-milled samples particularly displayed better nutritional quality with acceptable physical and sensory characteristics than the co-fermented samples