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welcome !!
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NEWER TECHNOLOGY AND FORMULATION FOR INFANT
FOOD AND WEANING FOOD, MALTED MILK AND
MALTED MILK FOODINSTRUCTOR : SPEAKER:Dr. Anuj Gautam Priyanka Kumari R-13031
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MILK PRODUCTION(2015-2016)
PER CAPITA MILK AVAILABILITY(2015-2016)
INDIA 155.5 million tones 337 grams per day
UTTAR PRADESH 25198.36 (‘000 tones)
335 grams per day
DAIRY INDUSTRY OF INDIA
SOURCE: PRESS INFORMATION BUREAU
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RANK COUNTRY AMOUNT OF MILK(MILLION TONNES)
1. India 146.312. USA 93.53. China 454. Pakistan 425. Brazil 35.7
RANK
STATE AMOUNT(‘000 TONNES)
1. Uttar Pradesh 251982. Rajasthan 169343. Gujarat 116914. Madhya Pradesh 107795. Punjab 10351
TOP 5 MILK PRODUCING COUNTRIES OF THE WORLD (2014-2015)
TOP 5 MILK PRODUCING STATE OF INDIA (2014-2015)
SOURCE:
: PRESS INFORMATION BUREAU
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RANK STATE PER CAPITA MILK AVAILABILITY (gram/day)
1. Punjab 1032
2. Haryana 877
3. Rajasthan 704
4. Himanchal Pradesh 505
5. Andhra Pradesh 475
STATE WITH THE HEIGHEST PER CAPITA MILK AVAILABILITY (2015-2016)
PRESS INFORMATION BUREAU
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INTRODUCTION
The nutrition of a population is both an outcome and an indicator of national development .
Nutrition is an issue of survival, health and development for current and succeeding generation.
Baby formula is a synthetic version of mothers' milk and belongs to a class of materials known as dairy substitutes.
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Early 1990s, infant formula was sold only as a pharmaceutical product.
In the United States alone, the infant formula industry is a $3 billion-a-year business with approximately another $1 billion in sales outside of the United States.
WHO, recommend that babies be completely breastfed for the first six months and is continue until at least the beginning of the child's second year.
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Milk based formulas (containing milk components
such as casein or whey protein)
These formulas typically start with cow milk as a base.
This type of formula is fortified with extra nutritional elements.
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Animal or vegetable fat based formulas (containing vegetable
and/or milk components)
Formula made with vegetable derived milk or a limited amount of cow's milk derived components.
Most vegetable derived formulas are soybean based.
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Non-milk based (containing no milk components at all)
These are the formulas for infants who have a strong sensitivity to both cow's and soy milk.
Formulas are available in three forms: powder, liquid concentrate, and ready-to-feed.
Powder and liquid concentrate are less expensive but they require mixing/dilution prior to use.
Ready-to-feed is the most expensive type but requires no mixing before use.
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INFANT FOOD INTRODUCTION
Nutrition are most important as growth rate in human being is maximum during the first year of life.
Infant feeding practice comprising of both the breast feeding as
well as complementary feeding.
The INDIAN government adopted a national code for protection and promotion of breast feeding in 1983.
The infant milk substitute, feeding bottle and infant food act
1992 is implemented since 1993.
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APPROPRIATE INFANT AND YOUNG CHILD FEEDING PRACTICE
1. BREAST FEEDING : Is an unequally way of providing ideal food for the healthy growth and development of infant.
2. COMPLEMENTRY FEEDING : Is given from six month of age , to meet the growing need of the growing baby.
3. FIRST FOOD FOR BABY : The stable cereal of the family should be given .
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4. TRADITIONAL FOOD FOR INFANTS : Traditional food are different for different part of country like khichidi , daliya ,sujii, kheer etc.
5. MODIFIED FAMILY FOOD : Is one of the effective way of ensuring complementary feed.
6. INSTANT INFANT FOOD : Food can be made at home from food grains available in the household. These can be stored and frequently feeding of infant.
7. PROTECTIVE FOOD : Green vegetable, carrot etc
are important to ensure vitamin A and iron status of the child.
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The most commonly used infant formulas contain
Purified cow's milk whey and casein as a protein source. A blend of vegetable oils as a fat source.
Lactose as a carbohydrate source.
Vitamin-mineral mix.
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Special type of infant formula for protein allergic baby
•Partially hydrolyzed formulas. •Extensively hydrolyzed formulas are considered "hypoallergenic”. •Amino acid based formulas are more expensive, but are reported least likely to cause allergic reactions.
Special types of infant formulas Lactose allergic babies•Lactose-free infant formulas.• Lactose-free infant formulas are designed for infants from 0 to 12 months of age with lactose intolerance.
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WEANING FOOD
INTRODUCTION :
Weaning food plays a vital role in the all-round growth, development and mental health of children (Amankwah et al., 2000).
In developing countries, cereals (wheat, oat, milt and sorghum) and legumes (soy and Bengal gram) are commonly available.
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Weaning means introducing a range of foods graduallyUntil baby is eating the same foods as the rest of your family.
Around six months baby needs more than milk alone and is able to eat solid foods in addition to formula milk.
Weaning is when a baby transitions from breast milk to other sources of nourishment. When to wean is a personal decision.
Weaning a baby is a gradual process
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Deciding When to Wean
At 6 months of age WHO recognize Complementary feeding initiated and Supplementary to breast milk started.
Breast milk output600-700 ml/D (healthy mother)
Less milk output (malnourished mother)-----underweight child------initiate weaning early (at 5 months of age).
Continue breast feeding (frequency and amount reduce)
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WEANING AGE OF CONSUMPTION
REMARK
BREAST FEED 0-6 MONTH -
SEMI -LIQUID AFTER 5-6 MONTH EASY TO DIGEST, SMOOTH AND
GENTLY ON BABY STOMACH
SEMI-SOLID AFTER 8-9 MONTH BABY NOW NEED FOOD WITH TASTE
AND TEXTURESEMI-SOLID AFTER 10 MONTH BABY NOW NEEDS
FOOD THAT SATISFY HIS URGE TO CHEW
COMPLEX FOODSOLID DIET 1-1.2 YEAR INCLUDE VARIETY OF
FOOD ITEM
ESSENTIALLY FOLLOW THE SEQUENCE
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MATERIAL AND METHOD
Weaning product prepared from cereals with different formulations which is ready to eat and rich in different nutrients.
Dried wheat, Moonbeam seeds and Rice were used.
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WHEAT, RICE,AND MUNGBEAN SEED
CLEANING
SOAKING (12h at 30° C)
GERMINATION (60h at 33.5° C)
DRYING (8hr at 60°C)
FLOW DIAGRAM
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ROASTING (85°C until brown color)
DEHALLING
MILLING
FLOUR
FERMULATION SOURCE
WEANING FOOD
MILK POWDER
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MALTED MILK AND MALTED MILKFOOD
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Malted milk is a powdered gruel made from a mixture of malted barley wheat flour, and evaporated whole milk
Malt powder comes in two forms: diastatic and nondiastatic.
Diastatic malt contains enzymes that break down starch into sugar
Nondiastatic malt has no active enzymes and is used primarily for flavor, mostly in beverages.
MALTED MILK
INTRODUCTION
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HISTORY
James Horlick developed ideas for wheat and malt-based nutritional supplement for infants.
The company originally marketed its new product as "Diastoid", but trademarked the name "malted milk" in 1887.
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Malted Milk Basics
MALTED MILK BASIC
CALORIES FAT SATURATED FAT
1 CUP OF PLAIN
MALTED MILK
233 9.6grams 5.4gram
1 CUP OF CHOCOLATE
MALTED MILK
225 8.7gram 5gram
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•Malted milk biscuits
•Malted milk shakes
•Malted hot drinks, such as Horlicks and Ovaltine
•Malted milk is used in some bagel recipes as a substitute for non-diastatic malt powder.
USE OF MALTED MILK
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MALTED MILK FOODINTRODUCTION
In the Indian food market ,Malted Milk Food and Malt Based Foods at present are only barley-based processed foods.
Malted milk food is a product made by combining whole milk with the liquid separated from a mash of ground barley & wheat flour.
It may also contain added sodium chloride, sodium / potassium bicarbonate.
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India is among the worlds biggest market for malt- milk based food products.
Malted- milk food products market in India has been growing in the range of 5 to 8 per cent for the last ten years.
Historical Background
Malted milk food was developed in 1883 by William Horlicks of Racine.
The product was commercially marketed in 1887.
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Definition of Malted Milk Food FSSA definition
Malted milk food
According to FSSA, the product obtained by mixing whole milk, partly skimmed milk or milk powder with the wart separated from a mash of ground barley malt, any other malted cereal grain with or without addition of flavoring agents. Malt based food (Malt food)
According to FSSA, the product obtained by mixing malt (wart or flour or malt extract) of any kind obtained by controlled germination of seeds (cereals and/or grain legumes).
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Characteristics FSSA RequirementsMalted milk food without cocoa powder
Malted milk food with
cocoa powder
Malt-based foods
(Malt food)
Moisture ≤ 5.0 % by wt. ≤ 5.0 % by wt.
≤ 5.0 % by wt.
Total protein (N x 6.25) (on dry basis)
≥ 12.5 % by wt. ≥ 11.25 % by wt.
≥ 7.0 % by wt.
Total fat (on dry basis) ≥ 7.5 % by wt. ≥ 6.0 % by wt.
-
FSSA REQUIREMENT FOR MALTED MILK FOOD AND MALT- BASED FOOD
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Total ash (on dry basis) ≤ 5.0 % by wt. ≤ 5.0 % by wt.
≤ 5.0 % by wt.
Acid insoluble ash (on dry basis) (in dilute HCl)
≤ 0.1 % by wt. ≤ 0.1 % by wt.
≤ 0.1 % by wt.
Solubility ≥ 85 % by wt. ≥ 85% by wt. -
Cocoa powder (on dry basis - ≥ 5.0 % by wt.
-
Test for starch Negative - -
Alcoholic acidity
(expressed as H2SO4) with 90 % alcohol
on dry wt. basis
-
-
≤ 0.3 %
Bacterial count ≤ 50,000/g ≤ 50,000/g ≤ 50,000/g
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Coli form count ≤ 10/g ≤ 10/g ≤ 10/g
Yeast and mould count Absent in 0.1 g
Absent in 0.1 g
≤ 100/g
Salmonella and Shigella Absent in 0.1 g
Absent in 0.1 g
Absent in 25 g
E.coli Absent in 0.1 g
Absent in 0.1 g
Absent in 10 g
Vibrio cholera and V .paraheamolyticus
Absent in 0.1 g
Absent in 0.1 g
Absent in 0.1 g
Fecal streptococci and Staphylococcus aureas
Absent in 0.1 g
Absent in 0.1 g
Absent in 0.1 g
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Ingredients Used in Manufacture of
Malted Milk Foods
Ingredient Function
Wheat flour orany other source of starch
All the starch is fully converted to simple sugars during the mashing process and provides higher levels of simple sugars, proteins, and fat
Malted barley orMalted wheat
Provides an appropriate level of enzymes required to convert all the starch into simple sugars and also imparts typical malty flavor to the finished product
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Malt extract Provides desirable levels of color and typical caramelized flavor.
Milk solids Increase nutritional value of the product by providing (high quality) fat, proteins, minerals, and vitamins. Milk fat enhances flavor and energy level of final product.
Salts Salts are added to optimize product pH to improve digestibility, enhances flavor, and to provide essential micronutrients, specially calcium.
Micro ingredients
Improves nutritional value of the product and provide essential requirement of minerals and vitamins.
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Method of Manufacture of Malted FoodDRIED MALTED MILK CRUSHED
MALTMIXED WITH COOKED WHEAT FLOOR SLURRY
(200°F/2hs)
MALT FLOOR MIXTURE MASHED (113°F/30min raise
to 158°F/2hs)
FOREWARMING (at 150°F)
MIXTURE (7.5%)
SUGAR IS SEPARATED
FROM WART
CONDENSATION(68-70%
TS)
DRYING IN SPRAY DRIER
VACCUM
DRIED MALTED MILK
(STEEPING at 90°F)
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CONCLUSION
The weaning formulations in the present study are based on commonly consumed, low-cost food materials locally-available in market. There is need to have maximum utilization of commonly available cheap cereals and legumes to formulate weaning foods. One of such infant complementary food or weaning food is made from a combination of rice, wheat and moonbeam.
This study reveals that infant food is crucial for baby development . Introduction of new food at right time will help baby develop and grow into healthy child.
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THANK YOU…!