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Baby Food Processing and Properties by using High Pressure Processing

초고압 처리에 의한 이유식 가공 및 특성

  • Received : 2011.11.21
  • Accepted : 2011.12.19
  • Published : 2011.12.31

Abstract

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

Keywords

baby food;high pressure process(HPP);thickener;rice flower

Acknowledgement

Grant : 친환경.유기농산물을 이용한 가공식품개발

Supported by : 농림수산식품부

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