Twenty one food formulas included control were prepared for as
complementary food babies (1-3 year age). Control was formulated mainly from
papaya puree, potato, carrot, sugar and skim milk powder. In addition to other
fruit ingredients such as apple, apricot, strawberry, banana, mango and guava
which were added in combinations for the different formulas. These formulas
were bottled in jars and thermal proccesed. The formulas were microbiologically
examined to assure the safety of these products. The microbiological results
indicated that the formulas were safe. So, the formulas were sensory evaluated by
adult panelists and babies (20 boys + 20 girls). Seven formulas which obtained
high scores in both adult panelists and babies were selected. These formulas were
the control sample and formulas No. 1, 6, 12, 13, 16 and 18. These formulas were
selected to complete the study. They were evaluated for physicochemical and
rheological characteristics. Also, the cost of formulas was roughly estimated.
Physiochemical characteristics indicated that the formulas contained good amount
of carbohydrates beside some carotenoids, anthocyanine, ascorbic acid and
minerals. So, the formulas were suitable for babies aged from 1-3 years as
complementary food. Rheological characteristics of baby food formulas were also
studied at the temperatures ranged from 0-100 ºC. Bingham and Power law
models were found to fit adequately over the entire temperature range. All baby
food formulas exhibited yield stress, which decreased exponentially with the
increase in temperature. All the formulas were found to behave as a pseudoplastic
fluid. Arrhenius model gave a satisfactory description of the temperature
dependence of apparent viscosity. The activation energy for apparent viscosity of
all baby food formulas were found at range from 6.56 to 14.03 kJ/mol. From
estimating the acceptability and costs it may be concluded that these products
could be produced at home scale as well as on the commercial scale for babies
gardens (kindergarten) and exportation. |
