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. 2015 Feb;52(2):803-12.
doi: 10.1007/s13197-013-1109-5. Epub 2013 Jul 25.

Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions

Kathrin Seidel  1 , Johannes Kahl  2 , Flavio Paoletti  3 , Ines Birlouez  4 , Nicolaas Busscher  2 , Ursula Kretzschmar  1 , Marjo Särkkä-Tirkkonen  5 , Randi Seljåsen  6 , Fiorella Sinesio  3 , Torfinn Torp  7 , Irene Baiamonte  3
Affiliations

Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions

Kathrin Seidel et al. J Food Sci Technol. 2015 Feb.

Abstract

The market for processed food is rapidly growing. The industry needs methods for "processing with care" leading to high quality products in order to meet consumers' expectations. Processing influences the quality of the finished product through various factors. In carrot baby food, these are the raw material, the pre-processing and storage treatments as well as the processing conditions. In this study, a quality assessment was performed on baby food made from different pre-processed raw materials. The experiments were carried out under industrial conditions using fresh, frozen and stored organic carrots as raw material. Statistically significant differences were found for sensory attributes among the three autoclaved puree samples (e.g. overall odour F = 90.72, p < 0.001). Samples processed from frozen carrots show increased moisture content and decrease of several chemical constituents. Biocrystallization identified changes between replications of the cooking. Pre-treatment of raw material has a significant influence on the final quality of the baby food.

Keywords: Baby food; Carrots; Organic; Pre-processing; Quality.

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Figures

Fig. 1
Fig. 1
Terpinolene (above) and β-caryophyllene content of carrot baby food derived from fresh, stored and frozen raw material. Different letters in the raw indicate significant differences between the values of the processed carrots (P < 0.05)
Fig. 2
Fig. 2
Score plots from PCA based on quality related attributes (variables) in baby food samples derived from three different pre-processing of the raw material (fresh, stored, frozen): terpenes in a, sensory variables in b, color, dry matter, chemical compounds in c, and biocrystallization in d. The numbers 1 and 2 correspond to processing replicate
See this image and copyright information in PMC

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