Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities.

Corn soy blend, wheat soy blend, and corn soy milk are fortified food-aid commodities distributed by the US Government, and often used in complementary feeding programs. The viscosity and energy density of these products was compared in cooked porridges, at concentrations between 8% and 20% (w/w), using a Bostwick consistometer. All three products required nearly 20% addition of dry meal in water to achieve the energy density of 0.8 kcal/g, recommended for complementary foods. At this concentration, all three were excessively viscous. Cooking times beyond 1 min showed no significant increase in viscosity. Corn soy milk was less viscous than the other products at lower concentrations. Replacement of corn meal and soy with vegetable oil produces less viscous porridges but reformulation would be needed to maintain protein and micronutrient levels. Significant process and formulation changes are needed in these products to increase their suitability for use as complementary foods.