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Aging of infant formulas containing proteins from different sources
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NSTL
Elsevier
Most infant formulas (IFs) use cow's milk-based ingredients as raw material. Nevertheless, to produce IFs for special needs, these raw materials may be replaced by other ones from different protein sources such as soy and rice. During transport and storage, IFs can be subjected to high temperatures, then, several physicochemical alterations may be accelerated. Even so, little is known about how the composition of IFs containing different protein sources may modulate their aging. Therefore, the objective of this work was to compare how different physicochemical parameters of IFs containing cow's milk, soy, or rice as major protein sources evolved during aging under different temperatures. Mild storage temperatures (3 degrees C and 25 degrees C) promoted little changes in the evaluated parameters. However, critical storage temperature (50 degrees C) (i) favored the faster development of the Maillard reaction in milk-IF and soy-IF; (ii) impaired their rehydration ability and (iii) favored the increase in the free fat content of rice-IF and soy-IF. This work is relevant in establishing parallels between different infant formulas that aim to meet the same nutritional demands of infants.
SoyRiceAgingPhysicochemical propertiesCow's milk
Nunes, Lauane、de Paula, Igor Lima、Cristianini, Marcelo、Stephani, Rodrigo、Tavares, Guilherme M.
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Univ Estadual Campinas, Sch Food Engn, BR-13083970 Campinas, Brazil
Univ Fed Juiz de Fora, Dept Chem, BR-36036900 Juiz De Fora, Brazil
NSTL
Elsevier
