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="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Parameters</td><td class="align_center">Values</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Pasting temperature (°C)</td><td class="align_center"><span style="width: 63.3642ptpx;"><svg height="8.69875pt" id="M197" style="vertical-align:-0.3499298pt" version="1.1" viewbox="-0.0498162 -8.34882 63.3642 8.69875" width="63.3642pt" 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="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,-0.013,6.242,0)"><path d="M456 178V225H360V632H320C217 496 115 347 20 206V178H280V106C280 40 276 34 189 27V0H445V27C364 34 360 39 360 106V178H456ZM280 225H82C149 335 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140Z"></path></g></svg></span></td></tr><tr><td class="align_left">Peak viscosity (cP)</td><td class="align_center"><span style="width: 47.8623ptpx;"><svg height="8.69875pt" id="M198" style="vertical-align:-0.3499298pt" version="1.1" viewbox="-0.0498162 -8.34882 47.8623 8.69875" width="47.8623pt" 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="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,-0.013,6.24,0)"><path d="M456 178V225H360V632H320C217 496 115 347 20 206V178H280V106C280 40 276 34 189 27V0H445V27C364 34 360 39 360 106V178H456ZM280 225H82C149 335 214 431 278 520H280V225Z"></path></g><g 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d="M456 178V225H360V632H320C217 496 115 347 20 206V178H280V106C280 40 276 34 189 27V0H445V27C364 34 360 39 360 106V178H456ZM280 225H82C149 335 214 431 278 520H280V225Z"></path></g></svg></span></td></tr><tr><td class="align_left">Holding viscosity (cP)</td><td class="align_center">0</td></tr><tr><td class="align_left">Breakdown (cP)</td><td class="align_center">0</td></tr><tr><td class="align_left">Final viscosity (cP)</td><td class="align_center"><span style="width: 47.8623ptpx;"><svg height="8.69875pt" id="M199" style="vertical-align:-0.3499298pt" version="1.1" viewbox="-0.0498162 -8.34882 47.8623 8.69875" width="47.8623pt" 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="M249 635C141 635 70 555 70 471C70 401 114 353 179 316C143 294 106 267 90 252C68 231 45 202 45 157C45 50 130 -12 237 -12C322 -12 435 52 435 169C435 256 372 304 303 343C349 374 375 398 383 407C401 429 411 458 411 487C411 569 344 635 249 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<div>Pasting properties of optimized flour.</div>

International Journal of Food Science

tab6

Table 6

Table 6: 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 6 | Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) 