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Studies on canned strained baby foods based on vegetables. I. Carrots

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2020/
JFST-02-88
 
Title Studies on canned strained baby foods based on vegetables. I. Carrots
 
Creator Mrudula Kalpalathika, P. V.
Nanjundaswamy, A. M.
Patwardhan, M. V.
 
Subject 04 Carrot
18 Processed foods
 
Description Investigations were carried out to standardize preparation conditions, evolve a thermal process schedule and study the nutritional quality of a canned, strained carrot baby food (CBF). Optimum conditions for preparation of CBF were abrasion peeling, slicing, steaming for 15 min, blending and straining. Heat penetration rates into 8 oz cans filled with hot puree (85 degree C) were measured by thermocouple every 2 min during heating and cooling. Retorting at 115.5 degree C required processing time of 59 min for Fo value of 4, and commercial sterility was confirmed by inoculated pack studies. Product profile of CBF showed it to be free flowing with smooth consistency, bright yellow colour and characteristic carrot flavour. Total bacterial count after 72 h incubation of CBF was 40 000/g, with Escherichia coli, yeast and mould counts of nil. Compositional studies showed a decrease in total ash, acidity, mineral constituents and vitamins (15 and 65% loss of ascorbic acid and thiamin, resp.) due to processing. Losses of arginine and lysine were 26.6 and 13.7%, resp. Supplementing CBF at 20% (dry wt. basis) in milk diet of young weaning rats gave a growth trend similar to that of rats fed a control diet.
 
Date 1988
 
Type Article
PeerReviewed
 
Identifier Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. I. Carrots. Journal of Food Science and Technology, 25 (3). pp. 137-141. ISSN 0022-1155