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Prof. Ahmed Ibrahim El-Desouky Abd El-Hameid Hassan :: Publications:

Title:
PRODUCTION AND EVALUATION OF SOME FOOD FORMULAS AS COMPLEMENTARY FOOD FOR BABIES USING SOME FRUITS AND VEGETABLES
Authors: Not Available
Year: 2007
Keywords: Not Available
Journal: Not Available
Volume: Not Available
Issue: Not Available
Pages: Not Available
Publisher: Not Available
Local/International: Local
Paper Link: Not Available
Full paper Ahmed Ibrahim El-Desouky Abd El-Hameid Hassan_PRODUCTIONAND EVALUATION OF SOME FOOD FORMULAS AS COMPLEMEN .pdf
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Abstract:

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.

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