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.

From needles to pattern in food quality determination

“…The properties of the pattern or picture are influenced by the additive and can be evaluated by human or computer . The method is applied to samples from different agricultural products (carrot, wheat,) or industrial (milk or carrot baby food) treatments. The method is more deeply characterized for samples such as carrot, wheat and apples.…”

The influence of organic production on food quality - research findings, gaps and future challenges

“…Although nearly 80% of food derived from organic production is processed, there are not many studies available investigating the effect of processing on food quality . Schmid and Beck gave the first overview on organic food processing, bringing concepts, methods and expectations from consumers and processors together.…”

Standardization and Performance Test of Crystallization with Additives Applied to Wheat Samples

“…Cupric chloride crystallization on preconditioned glass plates and under controlled conditions is influenced by several additives from molecules to complex biological systems in an aqueous solution (Gallinet and Gauthier-Manuel 1991;Shibata et al 2000;Szulc et al 2010;Busscher et al 2010a;Seidel et al 2013). Patterns emerge through a selforganization process Kokornaczyk et al 2013).…”

“…This system was applied to authenticate food samples and to evaluate the influence of processing on food (Kahl et al 2009;Kahl et al 2013;Szulc et al 2010;Seidel et al 2013). Former studies showed that carrot samples from different varieties and farming systems could be differentiated by texture variables of the scanned images (Busscher et al 2010a), and also, milk samples from different feeding regimes were differentiated according to textural features (Kahl et al 2009).…”

“…Wheat samples from different origins were authenticated by texture (Szulc et al 2010) and variables using multivariate classification models. The influence of processing was tested on carrot (Seidel et al 2013) and milk samples. The method performance tests were carried out previously on carrot (Busscher et al 2010a) and milk samples.…”