Cardona, Marbe1; LÃ³pez, Beatriz2
Introduction: An adequate nutrition for babies between 6 to 12 months is vital to maintain their health and the Baby food pureed are prepared foods for babies of greater tradition and great acquisition by mothers and fathers. Besides they contribute to the maintenance of the health of infants, baby food pureed are characterized as non-dairy products based on fruits and vegetables, but must be subjected to commercial sterilization processes to ensure microbial safety and comply with current regulations.
Objective: The objective of this research was to develop a baby food pureed with other more native foods, using at the same time a simple technology that will little affect the sensory and nutritional quality of the foods used, but that would allow a safe food, and of good acceptance for the infant.
Design: The methodology involved the preparation of three flavors of baby food pureed based on ahuyama, carrot and breva, which were sanitized by applying a thermal ultrapasteurization process. In addition to physicochemical, microbiological and bromatological analysis.
Results: The baby food pureed complied with the standards of the current national and international regulations because they did not show pathogenic microorganisms (0 CFU / mL), the pH results (6.2, 6.8 and 7.4) were under the parameters established for this food, the Brix degrees, although they were in low ranges, they were agreed with that established for a baby food pureed (18, 30.5 and 31.8), sensorially the products were accepted and nutritionally they complied with the standards established by current regulations.
Conclusions: The UHT pasteurization showed to be a good sanitizing technology for the production of baby food pureed, since the final product was innocuous and the nutritional properties of the product were not affected, also it allowed good acceptance for the final consumer, thus it was in agreement with the requested standard by international and national regulations.