![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The determination of ingredient composition and the study of manufacturing process effect on the mineral (calcium, magnesium and phosphorus) content of homogenised infant beikosts with a meat base was studied. The beikost types were chicken with rice (CR), veal with varrot (VC) and lamb with vegetables (LV). Beikosts are a good source of protein, because all samples showed protein levels above the international recommendations (4.2 g/100 kcal [1 g/100 kJ]). In general, phosphorus and magnesium are both widely distributed in all ingredients, and the calcium/phosphorus ratio varies widely in ingredients and beikosts, such as 0.07–0.09/1 for CR, 0.07–0.10/1 for VC and 0.23–0.26/1 for LV. The mean nutrient densities for calcium, magnesium and phosphorus were 6.38, 13.57, 82.40 mg/100 kcal (1.52, 3.24, 19.68 mg/100 kJ) for CR, 5.36, 13.76, 109.65 mng/100 kcal (1.28, 3.29, 26.19 mg/100 kJ) for VC, and 15.52, 16.19, 62.60 mg/100 kcal (3.71, 3.87, 14.95 mg/100 kJ) for LV. According to the recommended dietary allowances (RDA) supplied, meat-based beikosts are poor sources of calcium (from 1.32% to 4.84%) and phosphorus (from 14.64% to 27.2%), but a good source of magnesium (from 31.04% to 50.46%).