CANNED BABY FOODS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 32, Issue 3, March 2007, Page 2061-2070 PDF (483.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.200237 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. A. Abou Raya; M. M. M. Tabekha; Dina A. A. Howedy | ||||
| Food Technology Dept., Fac. of Agric., Mansoura Univ. Egypt . | ||||
| Abstract | ||||
| This investigation summarize the trials to produce canned baby foods from our local vegetables and fruit ( carrot , pumpkin , sweet potato and orange ) suitable for infants from 6 – 12 months beside mother feeding . Twelve's blends from the above vegetables and fruit were mixed with levels ( 100 , 50 , 25 % ) beside two types of biscuits ( LUX and TIGER ) and ascorbic acid . The chemical composition of each blends were estimated to show the effect of each content on health during infant growth and its effect on preventing some infant disease . The obtained data indicated that , the blends from 1 – 6 which contains a high value of pumpkin had the highest percentage of protein , vit A , vit C , phosphor , iron and zinc and also covered the daily requirement of these elements , but it had a deficiency that the protein content was a plant protein .The addition of LUX biscuits and ascorbic acid for blends 7,8,9 improve the quality and quantity of protein due to skim milk in biscuits and also increase the vit C content ( 80.968 ,86.248 , 77.963) mg respectively than in control blend . Also the addition of TIGER biscuits (which supported with vitamins and minerals and consist of soy beans ) and orange juice to blends 10,11,12 increase the value contents of protein and vitamins comparison with control blend . The most of these blends was very useful to prevent some nutrient diseases like caloric deficiency , diarrhea , night blindness ,scurvy , anemia , dwarfism . The storage of blends in refrigerator during ( 3,6 months ) make a little effect on the total microbial count but there were safety to eat , all blends were free from coliform activity . The addition of biscuits and orange juice improve the organoleptic evaluation .This study was a guide line to establish a new infant food . | ||||
| Keywords | ||||
| Carrot; pumpkin; sweet potato; orange juice; biscuits; baby food blends; chemical composition; microbial analysis; sensory evaluation | ||||
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