Development and quality evaluation of healthy soup for children making from banana and other vegetables
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Abstract
Along with animal food sources, fruits and vegetables are also an important source of nutrients, adding abundant vitamins, minerals for the growth of children. This study used the "Xiêm" banana variety in combination with other vegetable sources to produce convenient and diverse sources of nutrients for children. The quality of bananas at three levels (more than 70% yellow on surface, fully yellow, yellow with some brown spots) was evaluated and the effect of blanching time on the quality of ingredients used for the recipes was investigated. Eight soup mixtures of banana and other vegetables were prepared. The product quality was assessed through chemical, energy and sensory analysis. It was observed that fully ripe yellow "Xiem" bananas had a few brown spots containing high levels of nutrients. A 5-min blanching time was suitable for raw materials, which inactivated the enzyme and achieved good structure and bright color. Based on chemical, energy value and distribution, together with sensory analysis, a formula containing 30% banana, 18% potato, 5% yellow flesh sweet potato, 12% fat filled milk powder, 5% plant-based organic protein, 9% carrot, 8% pumpkin, 3% spinach, and 10% green pea was selected with supplied energy 57 kcal/100 g product. The product had macronutrient proportions that were within the Acceptable Macronutrient Distribution Range (energy distribution of carbohydrates, protein and lipid was 65, 14 and 21%) recommended in the Dietary Reference Intakes. These soup mixtures with high acceptability and quality can provide children with a high fraction of their requirements from nutrients, especially supplementing fiber in the diet.
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