Effect of the addition of malt flour to extruded pea‐rice preparations on food and energy intake by preschool children

The aim of this work was to evaluate the effect of different malt flour concentrations added to extruded pea‐rice formulae on their food and energy intake by preschool children. The study was performed in 152 children from 3 to 4 years old. Three formulae of extruded pea‐rice blends with energy densities of: 0.8, 1.2 and 1.6 kcal/g and similar consistencies (9000 cp) were assayed. These characteristics were obtained modifying the solid concentration of the formulae and adding different amounts of malt flour. Results demonstrated that by increasing the energy densities of the formulae, the children were able to consume higher amounts of foods. Formulae treated with malt flour have increased energy densities without increasing consistencies. Furthermore, this treatment made possible an increase in the consumption of the formulae with higher energy densities.