Physical–Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo). Issue 5 (6th April 2015)

• Record Type: Journal Article
• Authors: Inarejos‐García, A.M.; Mancebo‐Campos, V.; Cañizares, P.; Llanos, J.
• Is Part Of: Journal of food science. Volume 80:Issue 5(2015)
• Page Start: E1005
• Page End: E1011
• Publication Date: 2015-04-06
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12860
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Fruit purees are one of the foods earliest introduced foods in infants' diet during the complementary period. The rheological characteristics together with the sensory analysis are decisive factors for the acceptance of the food product by the infant. The sensory analysis of three commercial fruit purees (mixed fruits, pear, and plum) was studied by employing a new objective sensory parameter named as SAIR (Sensory Acceptance by Infants Ratio), which is the quotient between the percentage of puree consumed (%) by the time (seconds) throughout the storage time. In parallel, the rheological characteristics of the purees were analyzed in order to obtain a relationship with the SAIR parameter. It was proved that the best acceptance of the product (higher SAIR) was observed for such purees showing a lower apparent viscosity (lower consistency index, "<italic>K</italic>") and a less pseudoplastic behavior (higher flow behavior index, "<italic>n</italic>"). These results may help to obtain higher acceptance values based on easy obtainable and objective parameters.</p> </abstract>