AUSTIN VARGHESE PHILIP AND GENITHA IMMANUEL
Abstract
The goal of this study was to reduce nutrient loss in infant food mixes by using the method of refractance window drying. An analysis was conducted on nutritional characteristics that include beta carotene, potassium, and iron. The main ingredients of the four treatments (T0, T1, T2, and T3) were carrot, banana, apple. T0 contained all of these ingredients in similar amounts, however the other ingredients included different amounts of apple and carrot along with a fixed 50% banana. According to a sensory assessment, T0 was the most favoured. When exposed to refractance window drying, beta carotene lost the most nutrients (about 30%), but potassium and iron held steady. The best physico-chemical properties were shown by T2. It was discovered that the product could be consumed for up to 30 days. This research indicates that refractance window drying is effective for producing nutritious infant food, maintaining most of the nutritional quality.