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초록보기
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.
권호기사
참고문헌 (21건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | The effect of high pressure treatment on rheological characteristics and colour of mango pulp  |
미소장 |
| 2 | VISCOELASTIC AND THERMAL CHARACTERISTICS OF VEGETABLE PUREE‐BASED BABY FOODS |
미소장 |
| 3 | Alpas H, Alma L, Bozoglu F. 2003. Inactivation of Alicyclobacillus acidoterrestris vegetative cells in model system, apple, orange and tomato juices by high hydrostatic pressure. World J Microb Biot 19:619-623 | 미소장 |
| 4 | Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment. |
미소장 |
| 5 | Changes in functional properties of vegetables induced by high pressure treatment |
미소장 |
| 6 | Microscopic Study of Starch Gelatinization under High Hydrostatic Pressure |
미소장 |
| 7 | Douzals JP, Perrier Cornet JM, Gervais P, Coquille JC. 1998. High-pressure gelatinization of wheat starch and properties of pressure-induced gels. J Agric Food Chem Tokyo 46: 4824-4829 | 미소장 |
| 8 | Advances in the use of high hydrostatic pressure for processing cereal grains and legumes |
미소장 |
| 9 | Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High‐pressure Freezing |
미소장 |
| 10 | Effects of high pressure on amylases and starch in wheat and barley flours |
미소장 |
| 11 | Study on the Establishment of Nutrient Requirements for Commercial Supplementary Foods for Infants and Young Children | 소장 |
| 12 | Kim KO, Lee YC. 1998. Sensory Evaluation of Food. pp.166- 188. Sinkwang Publishing Co., Seoul, Korea. | 미소장 |
| 13 | Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana (Musa acuminata) |
미소장 |
| 14 | Min SH, Sohn KH, Yoon S. 1993a. Development of the supplementary foods for infants using Korean foods. - Development and analysis of nutrients of the supplementary foods. Kor J Cook Sci 9:99-104 | 미소장 |
| 15 | Min SH, Sohn KH, Yoon S. 1993b. Development of the supplementary foods for infants using Korean foods. - Safety storage assay and sensory evaluation of the supplementary foods for infants. Kor J Cook Sci 9:105-108 | 미소장 |
| 16 | Park JY. 2009. 초고압살균기술. Food Ind 7:9-23 | 미소장 |
| 17 | Purvis GA, Bartholmey SJ. 1998. Infant feeding practices: Commercially prepared baby foods. In Nutrition during Infancy, Tsang RC, Nicholas BL(eds.) pp.399-417. Hanley & Belfus Inc. | 미소장 |
| 18 | Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. 2007. Opportunities and challenges in high pressure processing of foods. Cri Rev Food Sci Nitr 47:69- 112 | 미소장 |
| 19 | Rikimaru H. 2005. High-pressure food processing of rice and starch foods. In Rice is Life. Heong KL(eds.). pp.278-280. Int Rice Res Inst. | 미소장 |
| 20 | Preparation of Semi-Solid Apple-Based Baby Food | 소장 |
| 21 | 식품의약품안전청. 2011. 식품공전. | 미소장 |
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