Effect of Storage on the Rheological Behaviour of Baby Foods

Abstract

f i e effect of storage temperature on rheological behviour of four varieties of baby foods was studied. After 24-month storage at 15C and 25C, the constant A in Weltman model increased significantly .for the vegetables, meat and jish samples, and decreased signi3cantly for thefnrit samples. Afer 24-month storage at 5C and 15C there were no signi3cant changes in flow behavior index, consistency index and yield stress of the Herschel-Bulkley model for the vegetables, meat, fish and fruit samples. Increase in storage temperature decreased the consistency index and yield stress of the fruit samples. Baby foods are structured food suspensions (Missaire et al. 1990). Their rheological properties, especially the yield stress, are important in the handling, 'Dra. M.L.

Modifying the texture of foods for infants and young children

“…These commercial preparations are designed so that recipes meet nutritional needs at different ages. The evolution of the flow during storage at different temperatures was studied for 4 different groups (vegetables, meat, fish and fruit) (Alonso and Zapico, 1996). In the literature, the flow and/or viscoelastic properties were determined for various baby foods composed of vegetables (Ahmed and Ramaswamy, 2006a,b), vegetables and meat (Alvarez and Canet, 2013), meat (Ahmed and Ramaswamy, 2007b), fish (Alonso and Zapico, 1996) and fruit (Ahmed and Ramaswamy, 2007a;Juszczak and Fortuna, 2005).…”

Effect of food matrix and heat treatment on the rheological properties of salmon-based baby food

“…Borwanker (1992) states that composition and structure of a food determines the rheology of the food product; the same holds true for baby foods developed from animal protein sources that typically displays viscoelastic properties. Although there are studies evaluating the rheological properties of commercially available baby foods of either plant or animal origin Ramaswamy, 2005, 2007;Alonso and Zapico, 1996), none were available that document the effect of thermal treatment and presence of certain ingredients in baby food from salmon.…”