Sensory analysis of 20% solids fortified blended porridge

Edgar Chambers IV, Curtis Maughan, Natarajan Padmanabhan, Sajid Alavi, Akinbode Adedji
  • British Food Journal, December 2018, Emerald
  • DOI: 10.1108/bfj-05-2018-0280

What is it about?

Recent recommendations for food aid suggest that infants and young children need higher nutrition in the same volume of porridge (gruel). This work found potential ingredient (sorghum) and processing options (extrusion) to keep high nutrient porridge from being too thick for infants and young children to swallow.

Read Publication

http://dx.doi.org/10.1108/bfj-05-2018-0280

The following have contributed to this page: Dr Edgar Chambers

In partnership with: