Skip to main content
SpringerLink
Log in

Determination of Quality Parameters of Dehydrated Carbohydrate Based Baby Food

  • Conference paper
  • First Online:
10th Central European Congress on Food (CE-Food 2020)

Included in the following conference series:

  • 356 Accesses

Abstract

Commercially produced baby food has to satisfy all nutritional needs and safety requirements. Also, the physical properties of such powdered products are also very important due to their possibility of preparation before consuming and manipulation in transport and storage.

The aim of this paper is to investigate different quality aspects of powdered carbohydrate based baby food. Five samples of commercial cereal based baby food for infants aged from 4 to 12 months were collected from a Sarajevo market and analysed for different parameters: 1) chemical (moisture, water activity, fat, ash, chlorides); 2) nutritional (vitamin C and energy value); and 3) physical properties (bulk density, swelling power, water solubility index, density of prepared sample, dynamic and kinematic viscosity).

Result showed that differences in analysed parameters occurred as result of differences in sample composition and infant age. All samples had moisture under required limit of 5%. Vitamin C content varied between 20.76 mg% and 74.84 mg%. Baby food sample for the age of over 12 months had significantly (p ≤ 0.05) lower values for fat, ash, chlorides and vitamin C and significantly (p ≤ 0,05) higher viscosity. Highest viscosity (72.8 mPas) was noted in the sample with honey which is recommended for older infants and young children over 12 months, and the lowest in sample based on rice flour (30.5 mPas) which is recommended for younger infants over 4 months. The best sensorial properties had sample with cookie powder and the worst in sample with fruit powder.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 259.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 329.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Parvin, R., et al.: Studies on the development and evaluation of cereal based highly nutritive supplementary food for young children. Int. J. Innov. Appl. Stud. 9(2), 974–984 (2014)

    Google Scholar 

  2. CODEX CAC/GL 08: Codex: Alimentarius: Guidelineson Formulated Supplementary Foods for Older Infants and Young Children, 4th edn, p. 144. FAO/WHO Joint Publications, Rome (1991)

    Google Scholar 

  3. Codex Stan 74: Codex Standard for Processed Cereal Based Food for Infants and Children, pp. 1–7 (1991)

    Google Scholar 

  4. Commision directive 2006/125/EC on processed cereal based foods and baby foods for infants and young children. Off. J. Eur. Union L. 339, 16–35 (2006)

    Google Scholar 

  5. AOAC: Official Methods of Analysis, 16th edn. Association of Official Analytical Chemists, Washington DC (1995)

    Google Scholar 

  6. AOAC: Official Methods of Analysis, 17th edn. Association of Official Analytical Chemists, Washington DC (2000)

    Google Scholar 

  7. Kostić, S.: Praktikum iz tehnologije gotove hrane. Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd Zemun (1998)

    Google Scholar 

  8. E.K. 8045, JUS.: Određivanjesadržaja natrijum-hlorida, Službeni list SRJ 27/93 (1993)

    Google Scholar 

  9. Ikewuchi, C.J., Ikewuchi, C.C.: Iodometric determination of the ascorbic acid (vitamin C) content of some fruits consumed in a university community in Nigeria. Glob. J. Pure Appl. Sci. 17(1), 47–49 (2011)

    Google Scholar 

  10. AOAC: Official Method of Analysis, 18th edn. Association of Officiating Analytical Chemists, Washington DC (2005)

    Google Scholar 

  11. Imtiaz, H., Burhan Uddin, M., Gulzar, M.A.: Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. Afr. J. Food Sci. 5(17), 897–903 (2007). https://doi.org/10.5897/AJFS11.180

  12. Fernandes, R.V.d.B., Borges, S.V., Botrel, D.A.: Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciência e Tecnologia de Alimentos 33, 171–178 (2013). https://doi.org/10.1590/s0101-20612013000500025

  13. Amankwah, E.A., Barimah, J., Nuamah, A.K.M., Oldham, J.H., Nnaji, C.: Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pakistan J. Nutr. 8(11), 1747–1752 (2009)

    Google Scholar 

  14. Bahlol, H.E.M., Sharoba, A.M., EL-Desouky, A.I.: Production and evaluation of some food formulas as complementary food for babies using some fruits and vegetables by. Ann. Agric. Sci. Moshtohor 45(1), 147–168 (2007)

    Google Scholar 

  15. Muhimbula, H.S., Issa-Zacharia, A., Kinabo, J.: Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Irunga, Tanzania. Afr. J. Food Sci. 5(1), 26–31 (2011)

    Google Scholar 

  16. Temesgen, M., Retta, N., Tesfaye, E.: Pre-Gelatinized taro flour for development of weaning food in Ethiopia. Int. J. Food Sci. Nutr. 1(1), 12–23 (2016)

    Google Scholar 

  17. FAO/WHO: Preparation and use of food based dietary guidelines: report of a joint. WHO Technical report series 880, Geneva (1998)

    Google Scholar 

  18. Prabhakar, K., Malika, E.N.: Dried food. In: Batt, C.A., Tortorello, M.-L. (eds.) Encyclopedia of Food Microbiology, 2nd edn, pp. 547–576 (2014)

    Google Scholar 

  19. Gurtler, J.B., Beuchat, L.R.: Survival of Enterobacter sakazakii in powdered infant formula as affected by composition, water activity, and temperature. J. Food Prot. 70(7), 1579–1586 (2007)

    Article  Google Scholar 

  20. Kelly, G.M., O’Mahony, J.A., Kelly, A.L., O’Callaghan, D.J.: Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula. J. Dairy Sci. 99(9), 6961–6972 (2016)

    Article  CAS  Google Scholar 

  21. Schmidt, S.J., Fontana, J.A.: Water activity values of select food ingredients and products. In: Water Activity in the Food, pp. 417–420 (2020)

    Google Scholar 

  22. Alam, M., Sarwar, T., Rahman, H., Masud Rana, A.Y.K, Shakh, M.A., Rouf, S.M.: Formulation of low cost complementary baby food to children in Bangladesh. Int. J. Nutr. Food Sci. 2(4), 200–206 (2013)

    Google Scholar 

  23. Contreras-Calderón, J., Guerra-Hernández, E.J., García-Villanova, B.: Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates. Vitae, revista de la facultad de cienciasfarmacéuticas y alimentarias 22(2) (2015)

    Google Scholar 

  24. Haque, M.R., Hosain, M.M,. Khatun, H., Alam, R., Gani, M.O.: Evaluation of nutritional composition and sensorial attributes of weaning food prepared from sweet potato and soybean, Bangladesh. Res. Publ. J. 8(2), 127–133 (2013)

    Google Scholar 

  25. Jurković, J., Sulejmanović, J., Tahmaz, J., Gavrić, T.: Determination of water content in infant formula. Bull. Chem. Technol. Bosnia Herzegovina 53, 37–42 (2019)

    Google Scholar 

  26. Kumkum, R., Gowda, C., Khanam, A., Swamylingappa, B.: Chemical, functional and nutritional characteristics of weaning food formulations. J. Food Sci. Technol. Nepal 6, 36–42 (2010)

    Article  Google Scholar 

  27. Tahthola, A., Srivastava, S.: Physicochemical properties and nutritional traits of millet based weaning food suitable for infants of the Kumaon Hills, Northern India. Asia Pacific J. Clin. Nutr. 11(1), 28–32 (2002)

    Article  Google Scholar 

  28. Codex Alimentarius Commission: Codex Stan 72 1981 Amendment: 1983, 1985, 1987, 2011 and 2015. Standard for infant formula and formulas for special medical purposes intended for infants, FAO and WHO (2015)

    Google Scholar 

  29. Mishra, G., Mishra, A.A., Skukla, R.N.: Development of pulse, banana and pinaple pomace based weaning food and its quality evaluation during storage. Int. J. Dev. Res. 4(6), 1257–1262 (2014)

    Google Scholar 

  30. El-Gindy, A.A.: Preparation of some weaning food formulated from sweet potato, millet and quinoa. Curr. Sci. Int. 7(4), 662–679 (2018). ISSN 2077-4435

    Google Scholar 

  31. Ijarotimi, O.S., Keshiro, O.O.: Formulation and nutritional quality of infant formula produced from germinated popcorn, bambara groundnut and african locust bean flour. J. Microbiol. Biotechnol. Ijarotimi Food Sci. 1(6), 1358–1388 (2012)

    CAS  Google Scholar 

  32. Ibeogu, I.H.: Production an evaluation of baby food made from mungbean, (vignaradiata (L.), millet and tigernut (cyperus esculentus) flour blends. Int. J. Res. Sci. Innov. (IJRSI) 7(7), 16–20 (2020)

    Google Scholar 

  33. Turck, D., et al.: Dietary reference values for chloride. EFSA J. 17(9), 5779 (2019)

    Google Scholar 

  34. Aggrawal, M., Sunnyvale, J.R.: Determination of chloride in infant formula and adult nutrition. Thermoscientific 1155 (2017)

    Google Scholar 

  35. Mariam, S.: Nutritive value of three potential complementary foods based on cereals and legumes. Afr. J. Food Nutr. Sci. 5(2), 1–14 (2005)

    Google Scholar 

  36. USDA: Infant nutrition and feeding – a guide for use in the special supplemental nutrition for woman, infants and children, Food Nutr. Serv .FNS-286, 22–28 (2019)

    Google Scholar 

  37. Achidi, A.U., et al.: Quality evaluation of nine instant weaning foods formulated from cereal, legume, tuber, vegetable and crayfish. Int. J. Food Sci. Nutr. Eng. 6(2), 21–31 (2016)

    Google Scholar 

  38. Ikpeme-Emmanuel, C.A., Okoi, J., Osucukwu, N.C.: Functional, antinutritional and sensory acceptability of taro and soybean based weaning food. Afr. J. Food Sci. 3(11), 372–377 (2009)

    CAS  Google Scholar 

  39. Mahgoub, S.E.O.: Production and evaluation of weaning food based on sorghum and legumes. Plant Food Hum. Nutr. 54, 29–42 (1999)

    Article  CAS  Google Scholar 

  40. Onimawo, A., Egbekun, K.M.: Comprehensive Food Science and Nutrition. Revised edn, p. 119. Ambik Publishers, Benin City (1998)

    Google Scholar 

  41. Alvarez, E., Cancela, A., Maceiras, R.: Rheological behavior of powdered baby foods. Int. J. Food Prop. 8(1), 79–88 (2005)

    Article  Google Scholar 

  42. Usman, M.A., Bolade, M.K., James, S.: Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max). Afr. J. Food Sci. 10(8), 112–121 (2016)

    Google Scholar 

  43. Asare, K.I., Torgbi-Tetteh, W., Twum, L.A., Adu-Gyamfi, J.A.A.: Rheological and functional characteristics of infant formula based banana, soybean and maize. Elixir Food Sci. 93, 39569–39573 (2016)

    Google Scholar 

  44. Ayo-Omogie, H.N., Ogunsakin, R.: Assessment of chemical rheological and sensory properties of fermented Maize-Cardaba banana complementary food. Food Nutr. Sci. 2013(4), 844–850 (2013)

    Google Scholar 

  45. James, S., et al.: Effect of addition of processed bambara nut on the functional and sensory acceptability of millet-based infant formula. Food Sci. Nutr. 6(4), 783–790 (2018)

    Article  CAS  Google Scholar 

  46. Ali, A., Wani, T.A., Wani, I.A., Masoodi, F.A.: Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate. J. Saudi Society Agric. Sci. 99(1) (2014)

    Google Scholar 

  47. Nuwamanya, E., Baguma, Y., Wembabazi, E., Rubaihayo, P.: A comparative study of the physicochemical properties of starches from root, tuber and cereal crops. Afr. J. Biotech. 10(56), 12018–12030 (2011)

    CAS  Google Scholar 

  48. Borbi, M.A., Dolan, K.D., Siddiq, M., Hooper, S., Sami, A.: Development and quality evaluation of banana rice bean porridge as weaning food for older infants and young children. Legume Sci. 41, 1–9 (2020)

    Google Scholar 

  49. Anosike, F.C., et al.: Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and African yam bean (Sphenostylis stenocarpa) flours. Legume Sci. 2(62), 1–11 (2020). Wiley

    Google Scholar 

  50. Msheliza, E.A., Hussein, J.B., Ilesanmi, J.O.Y., Nkama, I.: Effect of fermentation and roasting on the physicochemical properties of weaning food produced from blends of sorghum and soybean. J. Nutr. Food Sci. 8(2), 1–11 (2018)

    Google Scholar 

  51. Ijarotimi, O.S., Asipa, F.: Evaluation of nutritional composition, sensory and physical property of home processed weaning food based on low cost locally available food materials. Nutr. Food Sci. 36(1), 6–17 (2006)

    Article  Google Scholar 

  52. Kiim-Kabari, D.B., Osemene-Onwochei, A.G., Akusu, M.O.: Chemical and sensory evaluation of cereal-based complementary food supplemented with soybean and monkey kola. Asian Food Sci. J. 5(2), 1–10 (2018)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Agriculture and Food Sciences, Department of Food Technology, University of Sarajevo, Zmaja od Bosne 8, 71000, Sarajevo, Bosnia and Herzegovina

    Jasmina Tahmaz, Selma Mujić-Dovadžija, Munevera Begić, Sanja Oručević Žuljević, Josip Jurković & Mersiha Alkić-Subašić

Authors
  1. Jasmina Tahmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Selma Mujić-Dovadžija
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Munevera Begić
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sanja Oručević Žuljević
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Josip Jurković
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Mersiha Alkić-Subašić
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jasmina Tahmaz .

Editor information

Editors and Affiliations

  1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Muhamed Brka

  2. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Zlatan Sarić

  3. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Sanja Oručević Žuljević

  4. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Enisa Omanović-Mikličanin

  5. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Irzada Taljić

  6. Faculty of Agriculture and Food Sciences, University of Sarajevo, Saravejo, Bosnia and Herzegovina

    Lejla Biber

  7. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Alen Mujčinović

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this paper

Check for updates. Verify currency and authenticity via CrossMark

Cite this paper

Tahmaz, J., Mujić-Dovadžija, S., Begić, M., Oručević Žuljević, S., Jurković, J., Alkić-Subašić, M. (2022). Determination of Quality Parameters of Dehydrated Carbohydrate Based Baby Food. In: Brka, M., et al. 10th Central European Congress on Food. CE-Food 2020. Springer, Cham. https://doi.org/10.1007/978-3-031-04797-8_1

Download citation

Publish with us

Policies and ethics

Search

Navigation