Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (<i>Oryza sativa</i>), Spirulina (<i>Spirulina platensis</i>), and Cashew Nut (<i>Anacardium occidentale</i>)

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Responses</td><td class="align_center"><svg height="11.7978pt" id="M153" style="vertical-align:-0.2063999pt" version="1.1" viewbox="-0.0498162 -11.5914 13.2276 11.7978" width="13.2276pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M610 18C585 26 567 34 540 68C517 97 499 128 476 171C452 215 425 276 413 304C496 332 570 394 570 494C570 555 545 595 509 619S419 650 364 650H139L133 622C216 615 219 612 203 527L129 132C112 40 105 36 23 28L17 0H279L285 28C199 34 194 40 211 132L239 284H284C320 284 334 275 351 236C374 182 394 140 420 93C459 23 495 -1 592 -8H600L610 18ZM480 485C480 424 449 372 403 342C374 323 338 316 293 316H245L291 562C296 589 301 601 311 608S337 618 358 618C432 618 480 575 480 485Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,8.151,-5.741)"><path d="M414 144C384 79 371 75 317 75H135L276 221C367 316 408 376 408 465C408 570 327 635 237 635C179 635 131 609 100 575L42 494L67 471C94 510 138 565 205 565C277 565 321 517 321 435C321 348 258 270 195 195C146 137 88 81 33 26V0H411C423 44 433 88 446 135L414 144Z"></path></g></svg> (%)</td><td class="align_center">AAMD</td><td class="align_center">Bf</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Proteins (g)</td><td class="align_center">99.92</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="align_left">Lipids (g)</td><td class="align_center">99.88</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="align_left">Carbohydrates (g)</td><td class="align_center">99.83</td><td class="align_center">0</td><td class="align_center">0.9</td></tr><tr><td class="align_left">Ash (g)</td><td class="align_center">99.86</td><td class="align_center">0</td><td class="align_center">0.9</td></tr><tr><td class="align_left">Fibers (g)</td><td class="align_center">99.01</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="align_left">Iron (mg)</td><td class="align_center">93.79</td><td class="align_center">0</td><td class="align_center">0.9</td></tr><tr><td class="align_left">Calcium (mg)</td><td class="align_center">99.95</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="align_left">Sodium (mg)</td><td class="align_center">97.56</td><td class="align_center">0</td><td class="align_center">0.9</td></tr><tr><td class="align_left">Zinc (mg)</td><td class="align_center">99.86</td><td class="align_center">0</td><td class="align_center">0.8</td></tr><tr><td class="align_left">Magnesium (mg)</td><td class="align_center">95.06</td><td class="align_center">0</td><td class="align_center">0.9</td></tr><tr><td class="align_left">Potassium (mg)</td><td class="align_center">91.21</td><td class="align_center">0</td><td class="align_center">0.9</td></tr><tr><td class="align_left">Phosphorus (mg)</td><td class="align_center">93.74</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="align_left">Carotenoids (mg)</td><td class="align_center">99.05</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="align_left">Standard values</td><td class="align_center">&gt;75%</td><td class="align_center">0</td><td class="align_center"><span style="width: 84.9076ptpx;"><svg height="9.9449pt" id="M154" style="vertical-align:-0.6369991pt" version="1.1" viewbox="-0.0498162 -9.3079 84.9076 9.9449" width="84.9076pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"></path></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><path d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"></path></g><g transform="matrix(.013,0,0,-0.013,9.204,0)"><path d="M447 623H65C61 580 56 530 47 475H76C100 541 106 550 172 550H388C308 376 196 170 91 -1L98 -12L172 -2C268 204 360 408 455 611L447 623Z"></path></g><g transform="matrix(.013,0,0,-0.013,15.446,0)"><path d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"></path></g><g transform="matrix(.013,0,0,-0.013,25.318,0)"><path d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"></path></g><g transform="matrix(.013,0,0,-0.013,36.581,0)"><path d="M372 352C427 368 507 407 507 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550Z"></path></g></svg></span></td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Coefficient of determination (<span class="nowrap"><svg height="11.7978pt" id="M152" style="vertical-align:-0.2063999pt" version="1.1" viewbox="-0.0498162 -11.5914 13.2276 11.7978" width="13.2276pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M610 18C585 26 567 34 540 68C517 97 499 128 476 171C452 215 425 276 413 304C496 332 570 394 570 494C570 555 545 595 509 619S419 650 364 650H139L133 622C216 615 219 612 203 527L129 132C112 40 105 36 23 28L17 0H279L285 28C199 34 194 40 211 132L239 284H284C320 284 334 275 351 236C374 182 394 140 420 93C459 23 495 -1 592 -8H600L610 18ZM480 485C480 424 449 372 403 342C374 323 338 316 293 316H245L291 562C296 589 301 601 311 608S337 618 358 618C432 618 480 575 480 485Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,8.151,-5.741)"><path d="M414 144C384 79 371 75 317 75H135L276 221C367 316 408 376 408 465C408 570 327 635 237 635C179 635 131 609 100 575L42 494L67 471C94 510 138 565 205 565C277 565 321 517 321 435C321 348 258 270 195 195C146 137 88 81 33 26V0H411C423 44 433 88 446 135L414 144Z"></path></g></svg>),</span> AAMD, and Bf of the different responses.</div>

International Journal of Food Science

tab3

Table 3

Table 3: Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (<i>Oryza sativa</i>), Spirulina (<i>Spirulina platensis</i>), and Cashew Nut (<i>Anacardium occidentale</i>) 

Table 3 | Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) 