This study was intended to investigate the rheological properties of the developed formula of infant foods and the results are summarized as follows :
1 ) Consistency of starch solutions measured by Brabender Amylograph and Brookfield viscometer showed that waxy rice and rice with malt had lower consistency and more Theological stability. The flow type of tested raw materials and formula was found to be pseudoplastic, as judged by nvalue of 0.3320.692, and no yield value.
2 ) The influence of temperature on consistency could be accounted for by the equation, In(n) = K(1/ T) + const., This relationship indicated that consistency of tested samples increased as temperature decreased. The consistency of waxy rice, rice with malt and formula A were less affected by the temperature change.
3) Infant foods with malt ( formula A) and with waxy rice maintained better freeze thaw stability in terms of consistency and starch aggregation, indicating that this infant foods could be stored for a long term in the freezer section of the home refrigerator without adverse effect on the product quality.
4) From the above experiments, it would necessarily follow that infant foods can be easily made at home frome the foodstuffs generally available around us, and that the easiest and safest way to store them lies in making them into semisolid state, and in keeping them in frozen state.
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