Abd El-Aziz Nourhan M, Mansour Hanem M M, Elbakatoshy Marwa R, Mehany Taha, Zannou Oscar, Tahergorabi Reza, Shehata Mohamed G
Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt.
Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
Food Chem X. 2025 May 7;28:102533. doi: 10.1016/j.fochx.2025.102533. eCollection 2025 May.
This study explores the nutritional composition and sensory acceptance of three baby food formulations designed to aid infants' transition to solid foods. The formulations were composed of different raw materials: BF1 (chickpeas, rice, artichoke, carrots, orange peel), BF2 (corn, egg white, spinach, carrots, orange peel), and BF3 (potato, mushroom, beet, carrots, orange peel). Results showed that BF1 had the highest protein content, moderate fat, and significant fiber. BF2 contained higher levels of vitamin D3 and E, while BF1 had more vitamins A and B12. BF2 contained the highest levels of essential amino acids while BF3 contained the highest amount of fatty acids. Antioxidant activity was highest in BF1, followed by BF3 and BF2. Sensory evaluations ranked BF3 the most acceptable, followed by BF1 and BF2. These results highlight differences in nutritional and sensory attributes, warranting further research into their implications for infant health, particularly at the industrial scale.
本研究探讨了三种旨在帮助婴儿过渡到固体食物的婴儿食品配方的营养成分和感官接受度。这些配方由不同的原材料组成：BF1（鹰嘴豆、大米、洋蓟、胡萝卜、橙皮）、BF2（玉米、蛋清、菠菜、胡萝卜、橙皮）和BF3（土豆、蘑菇、甜菜、胡萝卜、橙皮）。结果表明，BF1的蛋白质含量最高，脂肪适中，纤维含量显著。BF2含有较高水平的维生素D3和E，而BF1含有更多的维生素A和B12。BF2的必需氨基酸含量最高，而BF3的脂肪酸含量最高。抗氧化活性在BF1中最高，其次是BF3和BF2。感官评价将BF3列为最可接受的，其次是BF1和BF2。这些结果突出了营养和感官属性的差异，有必要进一步研究它们对婴儿健康的影响，特别是在工业规模上。
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