title: Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions.
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.
authors.affiliation: Department of Food Quality, Safety and Processing, FiBL Research Institute of Organic Agriculture, Ackerstrasse, Frick, Switzerland.
authors.forename: Kathrin
authors.initials: K
authors.lastname: Seidel
authors.affiliation: Department of Organic Food Quality and Food Culture, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany.
authors.forename: Johannes
authors.initials: J
authors.lastname: Kahl
authors.affiliation: Scienze Applicate alla Alimentazione, Istituto Nazionale di Ricerca per gli Alimenti e Nutrizione (INRAN), via Ardeatina, 546, Rome, Italy.
authors.forename: Flavio
authors.initials: F
authors.lastname: Paoletti
authors.affiliation: Spectralys Innovation, Parc Biocitech, 102 avenue Gaston Roussel, 93230 Romainville, France.
authors.forename: Ines
authors.initials: I
authors.lastname: Birlouez
authors.affiliation: Department of Organic Food Quality and Food Culture, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany.
authors.forename: Nicolaas
authors.initials: N
authors.lastname: Busscher
authors.affiliation: Department of Food Quality, Safety and Processing, FiBL Research Institute of Organic Agriculture, Ackerstrasse, Frick, Switzerland.
authors.forename: Ursula
authors.initials: U
authors.lastname: Kretzschmar
authors.affiliation: Ruralia Institute, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland.
authors.forename: Marjo
authors.initials: M
authors.lastname: Särkkä-Tirkkonen
authors.affiliation: Arable Crops Division, Seljåsen, BIOFORSK, Norwegian Institute for Agricultural and Environmental Research, Reddalsveien 215, 4886 Grimstad, Norway.
authors.forename: Randi
authors.initials: R
authors.lastname: Seljåsen
authors.affiliation: Scienze Applicate alla Alimentazione, Istituto Nazionale di Ricerca per gli Alimenti e Nutrizione (INRAN), via Ardeatina, 546, Rome, Italy.
authors.forename: Fiorella
authors.initials: F
authors.lastname: Sinesio
authors.affiliation: Plant Health and Plant Protection Division, BIOFORSK, Norwegian Institute for Agricultural and Environmental Research, Høgskoleveien 7, 1432 Ås, Norway.
authors.forename: Torfinn
authors.initials: T
authors.lastname: Torp
authors.affiliation: Scienze Applicate alla Alimentazione, Istituto Nazionale di Ricerca per gli Alimenti e Nutrizione (INRAN), via Ardeatina, 546, Rome, Italy.
authors.forename: Irene
authors.initials: I
authors.lastname: Baiamonte
keywords: Baby food; Carrots; Organic; Pre-processing; Quality