A quantitative model for the design of a processed infant food product for Thailand : a thesis presented in partial fulfilment of the requirements for the degree of Ph. D. in Product Development at Massey University

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a copy to be downloaded by an individual for the purpose of research and

private study only. The thesis may not be reproduced elsewhere without

the permission of the Author.

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A QUANTITATIVE ��ODEL ^FOR TITF. DESIGN OF A PROCESSED INFANT FOOD

PRODUCT FOR THAILAND

A the sis pre se nte d i n part ial f ul filmen t o f the re qui rements for t he degre e of Ph.D.

i n Produ c t Devel opmen t a t t<as.sey Uni versi ty

Pat c hree Chi ttapo rn 1977

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ABSTRACT

A quan t i^t^a^tive model was devel^oped to d e sign a

prôcessêd in fant ^{food pro}dûc^{t for} rl^'hai^land^. Linear

programming was u s e d a s a basi s ^for the mode l . The

model c an s e l e c t n o t only t he raw ma t e rial s but al s o the proces s, t aking into cQns i d e ra ti on the nutri t i onal

requirements of i n f, n t s and ^th e ^product ac c eptabili t y. Furth e rm o re , any chan ges in the raTI M2terials, pro^ce^ss and

product quality can be easily studied Dith the model.

The model �as developed in three consecutive steps.

Firstly, the Thai in^f^an^t^'^s nutritionnl rnquirements, and

the ^cornpositions and c ost,s of sui l.:· hle indigcn ou c Th.1i ra\•:

material s ^were in^clûded in the ^{linear pr}oe;ra^mmine; mode l. Secondly, the e f fe c t o f hent processing on the d e s t ru c t ion o f the required nutrients was con^si dered for d i f ferent processe s and the nût^rⁱtiônâl constraints in t he m od e l

were m od i fie d t o a l l ow

f

o r t h e l ocse s d urin g pr ocessing. A mixture o f raw m a t e rial s was chosen by the m o d e l for e ac h pro c e ss and t h e most s u i t a b l e c ombination o f pro c e s s and raw mat e rial s was selec t e d. Final ly, eating qual i t i e s were inc l ud e d in the model whic h enable d the mode l to s el e c t the raw mate rial s not onl y s ubje c t t o the modi fi e d

nu tri t i onal c on st raint s but also t o the r e quir e d e at i n g qual i ty.

T o incl ud e the l os s e s o f n utrient s d�ring h e a t pro c e s sing , dat a o n the d e s t ruc t i on o f nutrients b y h e at

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proce ssing we re c ol l e c t e d from the literature t o pre d i c t t he reac t i on rate c ons t an t s a t d i f fe r ent tempe ra t ur e s . First o rder r ea c t i on kinetics were a ssumed. The

iii.

Arrhenius r e lati onsh ip be t we en t h e r eaction rate c on s t an t and t h e re c i pro c al o f t he abs o lu t e tempe rature wa s f oun d t o be Gen e r al l y t ru e f or the destruction of all vi t anins and e ssen t i al amino ac i d s. Th e lo;,Ecs o f vi tamins and amin o ac i d s during a pro c es s were thu s c al c ul at e d fr o n the Arrhenius relat ion ship using the t i me and t emp erature

hi st ory o f t h e procecs4

By including t h ese l o s se s o f nutri en t s int o the nutriti on al c onst rain t s in the mo de l , their effects on the nut ri t i onal c_omposit ioⁿ and cost of the formulation were c ompared for rlifferent procc�r�r and a choice was made of the mo st suitable process. :evcr�l cooking an d

d e h yd r at i on proc esses whi c h c o uld be used for in fan t f o od proc essing in Thail and w ere compared and b at c h c o oki ng

fol lo we d by d r u m dr^ying was f ou nd t o be be st.

Con s umer eval u a t i on o f t he dru m dri ed p rodu c t s u ggest e d a need for i mp r o veme n t in t h e t a s t e and c ol our o f the pr oduc t . Constrain ts restric t ing the s e l e c t ion o f s u gar and of ra w m at eri al s with st rong c ol ours we re

inc l ud e d in the m odel , and a m ore ac c eptable produc t was obtain e d.

Thi s model c an be used n o t only t o formul a t e an a c c e p t ab l e mi xt ure of ra w m a t e ri al s f or any pro c e s s but

also to c ompare di f fe rent proc e s ses for the produc t i on o f an ac c ep t able and c h e ap in fant food.

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A C I JO'.'JLED GEJv�ENT S

T his re se arch, forming a co operative re se arch programme be tween F o od T echn ol ogy Department, Mas s e y University a n d Chemical T echnol ogy Department,

Chulal ongko rn Unive rsi ty, was sponsored by the New Ze al and Calumba Plan Sch olarship. The sp onsorship would have n o t b e en possibl e t o obtain wi thout the initial s upport by Dr. Mary D. Earle and the Food Techn olo gy Depar tment.

The s ucce s s of this research ^was due t o the e xperi ence and c on fidence of my supervisor, Dr. �ary D. Earle, whom I shall alway s be ^grateful and in p�rticular for h e r untiring in t erest , p atien^ce and encourar0mcnt.

I al s o ^wish ^to express my appreciation t o ^various pe ople, who assist e d thi s rese2rch ⁱⁿ many ways. In

particular I would like to t hank:

Pro f e s s or R.L. Earl e and Dr. G.�. �al lace for their valuable discussion, wil ling assistance and e ncouragemen t.

Pro f e s s o r A. Valyase vi, Dr. ^S. Dhanamitt a,

Pro fe ss o r M. Robins on , Dr . ^N. Swindle and Dr. M. Hardy f o r advice and comment on in fant nu t riti onal re quiremen ts.

Dr. W. Edwardson an^d Dr. A. And e rson for t heir valuable criticism ^and encouragement.

Pro f e s s or R. Richard s f o r p roviding the facilities. Es s o Re finery Company, Thailand for the u s e o f t h e I BH compu t e r ^•

. .

Als o t o Tipwanna and Kan j ana for their assistance in

I

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carrying out the consumer survey, the �hai students in Pal:r1erston North 1vho participated in the consumer pP.nel;

and in particular to Sripanya, �aowaluk, Kalaya, P^a^ntipa and Pi:r1pan for their time and effort in proof readinc.

v.

Finally, I ·Hould like to t1v1.nk my typists, Frs. Chris

�olda\my for her efficiency, skill and ^patience and 2.lso ^to Mrs. !-eather Devere and ^�oncluk for ^takinG ^{part in} some

of ^the typing.

Pntchree Chittaporn July, 1977

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Cm:TENTS

'I'AELES

FIGURES

1 ^• THE NEED FOI< JIY. H�FJI.Wl' FOOD p· TFJ\IL./\ND 1 ^•1

1 .2 1 ^•3 1 .4 1.5 1 ^•6

R e l e van t i n f ormDtion on ^Th�iland

N utritionDl s t a t us of infant in Thail and

Reviews on iⁿfan^t fe e d in g p^r^�c^ti^ce s in Thailand Inves tigation on fe eding p�t lern s

The type s of infQnt food 0vailable i n Thailand The need for nutritional infnnt food

2. DETr.mnNATIO�� oF fiUAH'l'ITA'T'IVF. P1D "•UALI'I'f:TIVE CHAR./\CTF.:RISTICS OF Il'TF r�T F00D

2. ¹ 2.2 2.3

Infent nutritional rcquirenent

0ualitativc chPrPctcrirtic� of the infant food

Conclusion

3. SETTING iJP rniiE LJT�2I>. R FRC!Gl�l\l1l "PrG ; ^:ODEL ^FOR A : IJ1 Fi\f!T ^FOOD

3.3 3-4

The general liⁿe<tr pror;r8r:llninG model

The Thai food r�w materinls

Linear programming model for infant food

Se t ting up the dP ta for solvine th� p roblem by computer

Obt aining solution by computer

C onc l usion

lt. THE DESTRUCTION OF NUTRIENTS ''IITH HEAT PROCESSING

nut rient l o s s e s ⁱⁿ food proc e s sing

The ord�r of the react ion s involved in the d e s t ru c t i on of nut rien t s

X XV

1 4 7 10 16 19

23 60 7Lt

78 87

94 97 1 01

103

105 4.3 Reac t i on rat e kine t i c s for nu t rient d e s t ruc t i on 109 4.4 Review on stability o f nutrien t s during heat ¹¹¹

p r o c e ssing

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4.5 4.6 Lt ^•7 Lt ^•8

Lt ^•9 4. 10 Lj ^.^•1 1 4. 12 L�. 1 3 4 . 14 4. 15 Lj ^•¹6 4. ¹⁷ 4. 18

L1 ^•1 9 Lj.20

Lj ^•2 1 5 .

5. 1 5.2

5-5

P^rotein and en: en ^tinl ^amino ^2cids Fat and ^linoleic ^acid

Vitamin A

Vitamin D <:"tnd vitamin K Vitamin E

Ascorbic acid Thiamine

Siboflavin

! ^�iacin Vitalllin 136

Vitamin B12 Pan^tothenⁱc ^acid Folic acid

Choline ^and ^biotin

�!inerals

Prediction of t.hc ^{reac tim} r:,te c^oncL_n^t

Conclusion

rreparation of r�� c�tsri3l�

Predryinf procecs Drying proceoc

Prediction of the nutrient l:J:·�;cc during the

processing Conclusion

6.1 Modificution of the model �ccording to the

losses during the prcdryir..r; f'rocess

6.2 6.3

6.4 6.5

Selection of prcdryinc process

Modification of the model accordine to the

loccec during the drying proceEs

Selection of drying process

Conclusion

7. MODIFICAT IOI'T OF THE LP:F.f\ 1� fW!�-q.f\y'·L G t":ODEL FOR PRODUCT ACCEPTAP.ILJTY

Processing of the final formulation

vi i .

112 13 0 13 1 134 1 3 Lt 13 7 1 _Lt2 1Lt7 149 150 152 154 156 158 159 160 175

179 130 1 91

201 213

216 226

229 241 241

244

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7.2 7.3

7.4

Jwaluation of the product

l.odification of the model accordinc to the required qualitative characteristics

Evaluation of the modified product

7.5 Processing of the desiened infant food using synthetic raw materials

7.6

8 .

¹

8.2 8.3 8.4 8.5

Conclusion

The scheme

The present achievement

Future work regarding the product Future work recarding tho �^odel Conclusion

BIBJ,IOC::RAP�iY .:\PPErDI CES

1

.

Percent2.,:-;c distri butj_or:. ^of ^: onthly household expenditure for foods, coods and services l1y region in rur2.l and ur.han ^nrcn.

2.

3.

4.

5.

rreast feeding for infant

(0-1

^year

)

ConsQmer survey form rarket survey form

The Thai �otification on the quality of infant food

6. Codex Alimentarius draft standard for infant formula

7. The averae;e Heic;ht of rr:ale and female infants 246

248 256

260 263

265 267 268 270 271

273

302 303

304 307

308

313

by age group 322

8. Summary of linear programminc; models in

nutrition problems 323

9. Recorded and estimated yearly production of

raw materials 326

10. List of references for the food compositions 327 11. Raw material composition tables 331

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12. 1 3.

Abbreviated names ur.:ed for ro;·1s rmd columns The temperatures and time� collected for different metho�s of drying

1/+• Product ternJ)erntures during V'lCUum drying of to111o.to juice

1 5 . Taste panel form

1 6 . ^Scoring ^{for the} ^�.JotJ-Je^rs' ^opinions

ix .

338 339

345

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Tfi.PLES

1. 1 ^{Area and} pôpûl2tion by reriôn 1 ^•2 Income per capⁱta by rocion

1.3 The mortality rate of children 1-4 ^years ^of

2 2

age in selected c ountri e s conp�red to Thailand 4 1.4 CD.ses admittcc' ·:ne� de·.ths of ⁱnfrn1t^{s by}

malnutrition (nu:-nber and j.ic:rconti"3f;c) 1 .5 Percent of PCH in preschool children in

various cate�ories by age in �onths in 4

districts

1.6 ^Type ^{of food} ^fed to inf. nt (0-1 year)

1 .7 The distribution of tho number ^{o f}households in Thailand and the nunber of �others

interviewed in each re�ion

1.8

1.9 Durntion of brer:.ct fccdinc;

1.10 Percentage dirtribution of �ifferent types of solid food introduced to infPnts in 4

rec;ions

1.11 J...z,e of inf<mt nr1en di f fercn L �-oli.d fo^ods are

5

6 9

10 1 1

1 2

1 3

in traduced in vnrious regions 1 L1-

1 ^•12 Dairy products [", vai.lable in the market 1 7 1.13 Types of infPnt food other than dAiry products

available in the marl':et

2. 1

2.2

The nutrients specified in the ^design of infant food

Energy requirement for infants

2o 3 Recommended daily energy intake for Thai infant

2.4 Safe level of protein intake for different age groups of infants

18

25 28

29 30

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2.5 Comparison of amino acids in e��' humAn milk

and FAO ^pattern 2.6

2.8

Estimated requirelllents and ctc1visr-1ble intakes of

n;'tjor minerals nt the :J.CC of Lr to 12 months Renal solutes load of proposed 8pecification S1Jecificc-1tioE r.et for infant f ood

2.9 Number and perc0nt.:tge of different types of

fruits gi VC::1l t·O in frn tf' i:1 l1 re ["iOnS

2.10 �;umber and :per·ccntace of r.1othcrr: rr(: ferring

xi.

34

45 48 58 6 1

different fOrLls of in foⁿt food 63 2.1 1 ^l'Jumber ^and ^J_Hn·cr^!lL-::Lse of )!'Others prc ferring

different flavours

2.12 J':umber and rercu1tnre of n•'Jtherc pre ferrin g

different colours

2. 1 3 ^·:umber ^a^ne pc� ·c��!� t:J r:·e J f !:;o 1 !!Cc 2.·; l'1rc fe rring

c; i f f e re n t c ^') n ::-, i r r. cm c i e E..

2.llr "u·:1ber and pc.:·cl:nt::-:r.·e or r.otrtcn ·:,ith

63

c'i ffercn t me t1cods of prer.�rinp food for infa nts 65 2.15 :rur�,ber and pc�'centa·'�e c'i!::·tributi�:m or mothers'

occupation

2.16 ; l umber

and

pc:-·centc;gc of uothers \'Jith different opinions in prep�ring infant f ood

2 . 1 7

Number and percentage of facilities

2.18 Number and percentage of �others wi th di f fe rent market channels for milk-based

infant food distribution

2.19 ^The distribution of mothers in c om e s by

di f fe rent r e gions , c omparing t o t he national

66

67 68

70

dist ribut i o n 71

2.20 Number and pe r c e n t age o f mothe rs with

di f fe r e n t a c c e pt abl e pri c e s for d aily fee ding by inc ome c a t e gori e s

2.21 N umbe r and pe rcenta ge o f m o t h e rs wi t h

72 di f fe re n t a c c e pt able pri c e s for daily fe e d ing 73

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3. 1 F o od raw m a t e rials and the i r costs , bah t p e r 100 g e dible p o r t i on , u s e d in t h e lin e a r

programming model

3. 2 Di rect nutritional cons^train t^s

3.3 Nut ri t i onal ^con^st^r^�int ^requiring lin e ar

expression of interrelationship between nutrj_ents

3.4 Nutritional constraints al ^bounds found wit h

initial problem file

4.3

4·5

�.6 4-.7

�utritional and raw m8teri�l conpoGitions and cost o f feasible solut^ions

Reaction rate constants for histidine I?eaction rote constants _for iEoleucine }�eaction rate constants for leucine Re9ction rate constants for lysⁱⁿ^e Reaction rate ^constants for Methionine

Reaction rate ^conctants for ^cystine

f.?e action r D t c conE t �w t .s f nr :;)lll; n ^ylalan in e Reaction rate conetants for tyrosine

4·9 ^Reaction ra te constants for threonine

4.10 R^eaction rate constants for tryptophan

4.11 r�enction re:-._te constants for vnline

82 90

9 2

98

100

119 120 1 21 1 22 1 24 1 25 1 26 1 26 127 1 28 12 9 4.1 2 R_{e a}ct^ion ra te constants for ^cnrotene 133 4.13 Reaction rat^e ^constants ^for vitamin E 137 4. 14 �ea^c^{tion rn}^te constants for �1 1·c orbⁱc acid 140 4.15 ^Reaction rat e constan t s for thiamine 144

4.16 Reaction rate constants for riboflavin 148 4.17 React i on rat e con s t an t s for ni acin 150 4.18 Re action ^rate cons t an t s for vitamin B6 152 4.19 Re act ion rate cons t an t s for vitamin B12 153 4.20 R e action rat e const an t s for pan t o thenic acid 156 4.21 Re action rat e cons tant s for folic acid 158

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4.22 The estimated activation energy f^o^r ^amino acids and vitamins

4.23 The reaction r?te constants predicted at

temperatures of 90°C to 130°C for amino acids and vitamins

5.1 The renction rate ^constant ^for de�truction of trypsin inhibitor

5. 2 Gelatinization raⁿg^es ^of tc:�:pc Y'a t ure ^for

V.Jrious ste1rches

1::: 3

./•

5-4

Temperature and time diEtribution during heating and cooling for selected batch and continuous p1ocesses

Product temrere1tures and dryin� times selected for vacuum, foam mat and drum dryin g

5.5 ^The ^predicted nutrient losses during predrying process at 98°C and 121°C, b�tch �nd continuous process

The predicted nutrient lo�Ee� durin� different methods of ^drying

The _pre dⁱc ted nutrient losses durinf different me^thod .:=: of drying with bnt ch ^predrying ^at 98°C

6.1 The _modⁱfⁱed constraints of n�ino acids and vitaltlins for the predryinr process

6.2

l�utri tional ancl r;l.\'1 m.:tter·ial co�nrosi tions for batch and continuouE procesr at 98°C an d ^121°C

Nutritional und rmv me1tcrial composition^{s for}

ba.tch and continuous procesc :'t 98°C a n d ^{121 °C}

with calcium carbon^ate add^ed

6.4 The cost of the s o l u t ions and the modi fi c a tions

for predrying process, with and witho^ut calcium carbonate

6.5 T he modi fied c on s t rain t s o f amin o acids ^and

vitamins for di f fe re n t dryin g me t^h^ods

6.6 Nutri t i onal and raw mate rial c omposit i on s o f t he soluti ons for d i f fe rent me thods o f d rying

xi i i .

165

166

183

186

190

198

203

209

212

218

220

224

226 229

231

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6.7 'l'he re^'·tricted constrainb; of the .solutions f0r different drying metho�.s^, �ith and without calcium carLonate

6.8 Sumr!1ary on the cost, modification of the constraints and the pcrc_cn_tn '"C lor:ses ^of restricted n_utrients for fiffprcnt drying methods

6.9 :Tutritional c:md r0\'J r:1r1 tcr:Lnl c'J:::rositions of the ""Olutions for diffcrcmt l'H"tlJOdS Of

7. 1

procc�sin� �ith added cnlciu� c�rbonate

The classifj_cr:tion of rt'r.• T t�.;ri<.ls nccorcling to different colours o.nti different scores

7.2 Determin�1.tion of the C:iffc rcn^t colour intenEi ties in the ini tj_,,l _for:!1U1a

7.3 :rutritionnl and raw �aterial comp^osition_s and

235

236

238

250

251

costs of the colutionr; \'JitL colour and trste

constr�{in _t::..; cOL']· red ^to the oric;in21 so1ution 256

7 ^•Lt- The consumer pane1 ^s^c^or^e^s for the original

�nd modified products

7.5 'The consu1 c. r pt1J:c1 scorer:: for the modified indicenous product _and calciu_m corbonate added :rroduct

258

262

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FIGURES

3.1 The LinePr pro�ramming mutriY for the design of infant food

L�.1 �el:-1tionshi�--, of re:Jction r:te and tet1perature

89

for isoleucine, cystine, threonine and histidine 1 62

4.2 Relationshir of reaction rnte and temperature for leucine, lysine, methionine and tyrosine

4.3 Relationship of reaction rate and temperature for phenylalanine, tryptophan and valine

4.4 Relationship of reaction rote nnd temperature for thiamine, niacin, folic acid and

vitamin

B 12

4.5 Relntionship of rooction r. te and temperature for vitamin A, vitamin �' arcorbic acid,

163 164

17 1

riboflavin, vitamin E6 and pantothenic acid 1 72

5.

1

Relationship of reaction rate and temperature for destruction of trypsin inhibitor

5.2 Relationship of reaction rate and temperature for trypsin inhibitor, tlliCJ!'linc, folic acid

and ^{vi tar�in} E

5.3 Comparison of the destruction of trypsin inhibitor, vitamins and bacteria

8. 1 The scheme for the design of infant food

1 8 4

205

206 266

xv.