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标题：Properties of Baby Food Developed from Orange-Fleshed Sweetpotato and Mangoes
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作者：Charity N. Muchoki ; Jasper K. Imungi
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2017
卷号：08
期号：11
页码：979-988
DOI：10.4236/fns.2017.811070
语种：English
出版社：Scientific Research Publishing
摘要：Vitamin A Deficiency (VAD) is a major concern in the world today and is a risk for children in developing countries. Trends have shown that food based interventions are the preferred long-term solution in controlling VAD as opposed to supplements. The orange-fleshed sweetpotato and mangoes are rich in beta-carotene, yet they are not fully utilized. A processed product from these raw materials will make use of surplus produce, promote year round utilization, increase the economic value of the crops and provide variety and convenience of uses. The roots were obtained from the field station, University of Nairobi, while the mangoes were purchased from the local market. The roots were washed, peeled and sliced. They were boiled to softness and mashed. The mangoes were washed, peeled, sliced and pureed in a blender. The two raw materials were mixed using six different formulations. Each formula was pasteurized at 80°C for 5 min in a batch pasteurizer, packaged by hot filling, cooled immediately and stored. The cooking time for the sweetpotatoes was 19.5 min. Losses of beta-carotene and ascorbic acid ranged from 17% - 21% and 18% - 28% respectively after pasteurization. The total solids increased by 3% on average. Changes due to storage of the product at 25°C could be detected by sensory analysis only after six months of storage. After storage, beta-carotene and ascorbic acid decreased by 18% and by 45% respectively. The final stored product could provide 73.7% and 64.5% of retinol equivalent for infants and 1 - 10 year-olds respectively. It could also provide 48.9% of ascorbic acid for children 1 - 10 years old, when consumed in amounts of 100 g per day.
关键词：Sweetpotato;Mangoes;Baby Food;Beta-Carotene;Ascorbic Acid