The market for processed food is rapidly growing. The industry needs methods for “processing with care” lead- ing to high quality products in order to meet consumers’ expectations. Processing influences the quality of the fin- ished 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 sig- nificant 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.
|Autori:||Seidel, K.;Joannes, K.;Paoletti, F.;Birlouez, I.;Busscher, N.;Kretzschmar, U.;Särkkä-Tirkkonen, M.;Seljåsen, S.;Sinesio, F.;Torp, T.;Baiamonte, I.|
|Data di pubblicazione:||2015|
|Titolo:||Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions|
|Rivista:||JOURNAL OF FOOD SCIENCE AND TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|