Comparative nutritional analysis and sensory evaluation of three baby foods with low allergen ingredients for infants

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102533

Nourhan M. Abd El-Aziz , Hanem M.M. Mansour , Marwa R. Elbakatoshy , Taha Mehany , Oscar Zannou , Reza Tahergorabi , Mohamed G. Shehata

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Abstract

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.

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三种低过敏原成分婴儿食品的营养对比分析及感官评价

本研究探讨了三种婴儿食品配方的营养成分和感官接受度，旨在帮助婴儿过渡到固体食物。配方由不同的原料组成：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），BF3（土豆、蘑菇、甜菜、胡萝卜、橙皮）。结果表明，BF1蛋白含量最高，脂肪含量适中，纤维含量显著。BF2含有更高水平的维生素D3和E，而BF1含有更多的维生素A和B12。BF2中必需氨基酸含量最高，而BF3中脂肪酸含量最高。抗氧化活性最高的是BF1，其次是BF3和BF2。感官评价中BF3的可接受度最高，其次为BF1和BF2。这些结果突出了营养和感官属性的差异，值得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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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.