• Title/Summary/Keyword: semi-solid baby food

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Development of Semi-Solid Apple Baby Food using High Pressure Processing and Quality Evaluation (초고압을 이용한 반고형 사과 이유식 개발 및 품질평가)

  • Cho, Hyung-Yong;Cho, Eun-Kyoung;Kim, Byoung-Chul;Shin, Hae-Hun
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.777-785
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    • 2011
  • For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.

Baby Food Processing and Properties by using High Pressure Processing (초고압 처리에 의한 이유식 가공 및 특성)

  • Cho, Hyoung-Yong;Cho, Eun-Kyoung;Kim, Byoung-Chul;Shin, Hae-Hun
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.746-752
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    • 2011
  • In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

Development of Nutritionally Balanced Weaning Foods for Korean Infants II -investigating the conditions of weaning and demand for nutritionally balanced weaning food development- (영유아를 위한 영양적으로 균형된 이유 보충식의 개발을 위한 연구 II -이유 실태 및 이유 보충식 개발을 위한 요구사항 조사-)

  • Sohn, Kyung-Hee;Choi, Jung-Sun;Lee, Jin-Sil;Jeon, Hyung-Joo;Min, Sung-Hee;Park, Hyun-Kyung;Park, Ok-Jin
    • Journal of the Korean Society of Food Culture
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    • v.11 no.3
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    • pp.349-357
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    • 1996
  • Infanthood is a crucial period when mental and emotional developments take place along with physical growth. Adequate supply of nutrition is essential during this period and there is an urgent need for proper education and guidance on balanced nutrition. Therefore, this study tried to set the direction for developing baby food by investigating the conditions of weaning status and mothers perspectives on weaning. According to the result of this study, the average period when interviewees began weaning of their infants is 4.1 months and finishing period of weaning is 14.2 months on average. The frequency of consuming commercial weaning food is once a week. As high as 88.4% and the fruit juice was mainly used as the starting weaning food. The consumtion rate, more than once a day, is as high as 60%, they use commercial weaning food for convenience, especially when they are out. The 65% of surveyed group show rather dissatisfactory view about the commercial weaning food, and wanted improvements and changes. Interviewees wanted to obtain the information on baby food sold in the market and how to prepare baby food through technical literatures, and they frequently relied on commercial baby food due to its convenience. The most desired type of baby food was semi-solid paste in a disposable package that can be stored at room temperature.

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Preparation of Semi-Solid Apple-Based Baby Food (반고형 사과 이유보충식의 제조)

  • Sohn, Kyung-Hee;Kim, Mi-Ran;Yim, Sung-Kyoung;Park, Hyun-Kyung;Park, Ok-Jin
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.43-50
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    • 2002
  • To develop commercial semi-solid apple baby food, the physicochemical characteristics of apple puree in relation to different preparing methods and the effect of the addition methods of ascorbic acid on browning reaction were investigated. The preparing methods were classified into 3 groups by initial heating treatment: no heating (A), steaming at $120^{\circ}C$ (B), and blancing at $100^{\circ}C$ (C). The viscosity of tested apple puree was $2,600{\sim}5,856\;cp$, and contents of anhydrogalaturonic acid (AGA) and neutral sugar ranged $4.15{\sim}11.92\;mg%$ and $6.18{\sim}10.65\;mg%$, respectively. Among free sugars tested, level of fructose was the highest $(5.43{\sim}8.87%)$, followed by glucose $(2.11{\sim}4.23%)$, sucrose $(1.64{\sim}2.94%)$, in that order. Since small amounts of ascorbic acid were detected $(1.54{\sim}1.83\;mg%)$, it seemed to be lost by heating process in preparing of apple puree. For apple puree A, its lightness was lower and redness was higher than those of apple puree B and C. Its degree of browning of apple puree was so high that sodium ascorbic acid was added as a antibrowning agent. Puree had low sensory score and nutrient quality. The adding methods of ascorbic acid were classified into 4 groups by adding time: dipping, blending (2), heating (3), and blending + heating (4). Considering color and preference evaluation, preparing method B and adding method 2 showed the highest inhibitory activity on apple puree browning and desirable color for retort baby food. After retort sterilization, the viscosity of apple baby food was decreased from 3,477 cp to 2,294 cp, thiamin was destroyed completely, and the contents of riboflavin and ascorbic acid were decreased 41% and 21%, respectively. However, contents of free sugar and free amino acid and sensory parameter were not influenced by retort sterilization. In overall, the preparing method B-adding method 2 was a good processing condition for the retort apple baby food.

Physicochemical Properties of Modified Rice Powder for Rice-Based Infant Foods III -Acetylated-coss linkage treatment on rice powder (반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 III - 초산-처리 쌀가루)

  • Choi, Jung-Sun;Sohn, Kyung-Hee;Choi, Hee-Sun
    • Journal of the Korean Society of Food Culture
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    • v.12 no.5
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    • pp.469-475
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    • 1997
  • The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from $79.5^{\circ}C$ to $63^{\circ}C$ by modification. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of $60^{\circ}C$ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

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