Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions
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...
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| Veröffentlicht in: | Journal of food science and technology 2015-02, Vol.52 (2), p.803-812 |
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| creator | Seidel, Kathrin Kahl, Johannes Paoletti, Flavio Birlouez, Ines Busscher, Nicolaas Kretzschmar, Ursula Särkkä-Tirkkonen, Marjo Seljåsen, Randi Sinesio, Fiorella Torp, Torfinn Baiamonte, Irene |
| description | 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
|
| doi_str_mv | 10.1007/s13197-013-1109-5 |
| format | Article |
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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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-013-1109-5</identifier><identifier>PMID: 25694688</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Baby foods ; Bioavailability ; Carotenoids ; Carrots ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cooking ; Drinking water ; Environmental research ; Food ; Food preservation ; Food quality ; Food Science ; Influence ; Moisture content ; Natural & organic foods ; Nutrition ; Original ; Original Article ; Processed foods ; Raw materials ; Studies</subject><ispartof>Journal of food science and technology, 2015-02, Vol.52 (2), p.803-812</ispartof><rights>Association of Food Scientists & Technologists (India) 2013</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-3db3e8f932bd9f77f53b6db46f467a135eec2f75fb94512950f5acd93f78cb0f3</citedby><cites>FETCH-LOGICAL-c503t-3db3e8f932bd9f77f53b6db46f467a135eec2f75fb94512950f5acd93f78cb0f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325041/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325041/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25694688$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Seidel, Kathrin</creatorcontrib><creatorcontrib>Kahl, Johannes</creatorcontrib><creatorcontrib>Paoletti, Flavio</creatorcontrib><creatorcontrib>Birlouez, Ines</creatorcontrib><creatorcontrib>Busscher, Nicolaas</creatorcontrib><creatorcontrib>Kretzschmar, Ursula</creatorcontrib><creatorcontrib>Särkkä-Tirkkonen, Marjo</creatorcontrib><creatorcontrib>Seljåsen, Randi</creatorcontrib><creatorcontrib>Sinesio, Fiorella</creatorcontrib><creatorcontrib>Torp, Torfinn</creatorcontrib><creatorcontrib>Baiamonte, Irene</creatorcontrib><title>Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>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.</description><subject>Baby foods</subject><subject>Bioavailability</subject><subject>Carotenoids</subject><subject>Carrots</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cooking</subject><subject>Drinking water</subject><subject>Environmental research</subject><subject>Food</subject><subject>Food preservation</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Influence</subject><subject>Moisture content</subject><subject>Natural & organic foods</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Processed foods</subject><subject>Raw 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assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions</title><author>Seidel, Kathrin ; Kahl, Johannes ; Paoletti, Flavio ; Birlouez, Ines ; Busscher, Nicolaas ; Kretzschmar, Ursula ; Särkkä-Tirkkonen, Marjo ; Seljåsen, Randi ; Sinesio, Fiorella ; Torp, Torfinn ; Baiamonte, Irene</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-3db3e8f932bd9f77f53b6db46f467a135eec2f75fb94512950f5acd93f78cb0f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Baby foods</topic><topic>Bioavailability</topic><topic>Carotenoids</topic><topic>Carrots</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cooking</topic><topic>Drinking water</topic><topic>Environmental research</topic><topic>Food</topic><topic>Food preservation</topic><topic>Food 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Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-02-01</date><risdate>2015</risdate><volume>52</volume><issue>2</issue><spage>803</spage><epage>812</epage><pages>803-812</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><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.</abstract><cop>India</cop><pub>Springer India</pub><pmid>25694688</pmid><doi>10.1007/s13197-013-1109-5</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Baby foods Bioavailability Carotenoids Carrots Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Drinking water Environmental research Food Food preservation Food quality Food Science Influence Moisture content Natural & organic foods Nutrition Original Original Article Processed foods Raw materials Studies |
| title | Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions |
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