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Article

Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa

1
Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
2
Division of Nutritional Sciences, University of Illinois, Urbana-Champaign, Urbana, IL 61801, USA
*
Author to whom correspondence should be addressed.
Foods 2017, 6(11), 97; https://doi.org/10.3390/foods6110097
Received: 30 September 2017 / Revised: 3 November 2017 / Accepted: 6 November 2017 / Published: 8 November 2017
(This article belongs to the Special Issue Food Reformulation and Innovation for Human Health)
Lipid-based nutrient supplements (LNS) are used to prevent and treat moderate and severe acute malnutrition, a leading cause of mortality in children-under-five. The physical and chemical changes of two new LNS products were evaluated before and after accelerated shelf life testing (ASLT) according to protocols suggested by the U.S. Agency for International Development (USAID) and Doctors without Borders and compared against USAID’s A-20 paste as a control. LNS formulas containing Shea butter from the Shea nut tree (Vitellaria paradoxa), a common fat source in parts of Sub-Saharan Africa, with and without flax-seed oil, as a source of omega-3 fatty acids, were developed. LNS formulas were batched (0.8 kg) in a wet grinder, sealed under nitrogen in three-layer mini-pouches (20 g), and underwent ASLT at 40 ± 2 °C for six months with sampling every eight weeks. At each time point, water activity, moisture, peroxide value, oil separation, vitamin C content, and hardness were evaluated. Results showed comparable stability among all formulas with an increase in Aw (p < 0.05) but no change in vitamin C, oil separation, or peroxide value. Addition of Shea butter improved the LNS’s hardness, which remained stable over time. Modifying fat profile in LNS can improve its texture and essential fatty acid content without affecting its storage stability. View Full-Text
Keywords: lipid-based nutrition supplement; shelf-life; malnutrition; food security; food aid; Shea butter; flaxseed oil; ready to use supplementary food lipid-based nutrition supplement; shelf-life; malnutrition; food security; food aid; Shea butter; flaxseed oil; ready to use supplementary food
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MDPI and ACS Style

Sloffer, E.M.; Gaur, S.; Engeseth, N.J.; Andrade, J.E. Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa. Foods 2017, 6, 97. https://doi.org/10.3390/foods6110097

AMA Style

Sloffer EM, Gaur S, Engeseth NJ, Andrade JE. Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa. Foods. 2017; 6(11):97. https://doi.org/10.3390/foods6110097

Chicago/Turabian Style

Sloffer, Elizabeth M., Shashank Gaur, Nicki J. Engeseth, and Juan E. Andrade 2017. "Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa" Foods 6, no. 11: 97. https://doi.org/10.3390/foods6110097

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