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KMID : 0665220110240040777
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 4 p.777 ~ p.785
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Development of Semi-Solid Apple Baby Food using High Pressure Processing and Quality Evaluation
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Cho Hyung-Young
Cho Eun-Kyung
Kim Byung-Cheol
Shin Hae-Hun
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Abstract
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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℃ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.
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KEYWORD
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baby food, high pressure processing(HPP), thickener, antibrowning agent
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