Optimization of Organic Infant Nutrition Rice Flour Formula and Its Edible and Nutritional Digestive Characteristics
Objective:To improve the nutritional quality of protein provided by organic infant nutrition rice flour and make the first bite of complementary food more nutritious for infants.Method:Four ingredients organic milk powder,pea protein powder,mung bean protein powder and organic complex grain powder were added,and the distribution of 18 kinds of amino acids was analyzed from the perspective of protein nutritional value,and the amino acid scoring patterns and amino acid ratio coefficients were compared to obtain the optimal formula.At the same time,the edible and nutrient digestion characteristics of the products before and after optimization were compared and analyzed.Results:The amino acid distribution of the products supplemented with pea protein powder met the content requirements of the amino acid scoring model,and score of the amino acid ratio coefficient was 79.47,which was 43％higher than that of the products without added protein raw materials.The particle size distribution was uniform,the impact and taste were good,and the antioxidant capacity was increased by 55％after simulated in vitro digestion,while the protein hydrolysis rate was not significantly different.Conclusion:It can be concluded that the addition of pea protein powder can not only maintain the good edible characteristics of the product but also improve the overall nutritional value of the product.
万方数据
维普
