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PubMed1992

[Infant food].

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Child↗
PubMed1985

Studies on the development of infant foods from plant protein sources. Part II. Effect of processing conditions on the chemical and nutritive properties of chickpea (Cicer arietinum).

In order to improve the taste, flavor and nutritional quality of chickpea (Cicer arietinum), various processing conditions were studied. The decorticated samples were processed under various conditions, either by presoaking or non-soaking in water or sodium carbonate solution. The proteins were also isolated from water or carbonate-presoaked chickpea and subjected to various processing. Carbonate-presoaked samples gave slightly lower protein and ash values. No major changes in other constituents were observed. Subjective analysis of the intensity of characteristic chickpea flavor in processed samples was carried out, indicating some improvement in the carbonate-presoaked samples. Carbonate-treated samples exhibited a lighter color. The carbonate presoaking procedure had no adverse effect on the availability of lysine and nitrogen solubility index (NSI), as compared to the water-presoaking procedure. The time required to inactivate trypsin inhibitors in carbonate-presoaked chickpea at boiling temperature, was half that required in the case of water-presoaked ones. Under the conditions used in treating chickpea with sodium carbonate, no beneficial effect was observed in reducing the tannin content. No significant differences were observed in net protein ratio (NPR) among the various processed chickpea samples, even though in some cases isolated protein gave significantly lower NPR values. Digestibility values were higher for isolated protein than for whole chickpea samples.

Animals↗
PubMed1976

[Vitamin B1 determination in ready-to-use infant food].

The authors report of a modification to the vitamin B1 determination (thiochrome method) according to the Specification TGL 18230. Extract purification is considerably simplified by using the KPS cation exchanger. The measurements were performed by means of the Spekol spectrophotometer with fluorescence attachment. In this way, also industrial laboratories with modest outfit are enable to make vitamin B1 determinations. Already after 2-3 months of storage, the thiamine values of the fruit and vegetable baby foods tested lay in part at the lower limit of the stated values. Possibilities of improving the thiamine values are discussed.

Food Preservation↗
PubMed2003

Improving extraction of fumonisin mycotoxins from Brazilian corn-based infant foods.

The current AOAC International methods for the determination of fumonisins have been validated for corn and cornflakes but have produced low recoveries and high variability when applied to processed corn products for infants. Hence, an investigation was undertaken to improve the extraction efficiency for fumonisins by investigating the use of different extraction solvents. Corn-based infant foods containing cornmeal, corn starch, and corn flour were purchased in the city of Campinas, state of Sao Paulo, Brazil, and were analyzed for fumonisins B1 (FB1), B2 (FB2), and B3 (FB3) following extraction with a range of solvents. Comparison of the results from each of the samples indicated that acidified 70% aqueous methanol at pH 4.0 provided the best overall performance, whereas a methanol/boric acid (pH 9.2) mixture displayed poor extraction efficiency. Extraction with acidified 70% aqueous methanol showed seven of eight test samples to be positive for FB1 (range, 30 to 6,127 microg/kg; relative SD, 4.2 to 51.7%), two of eight samples to be positive for FB2 (range, 53 to 1,738 microg/kg; relative SD, 4.5 to 5.3%), and one of eight samples to be positive for FB3 (575 microg/kg). For samples in which extraction with phosphate-buffered mixtures (pH 3) proved superior, the method suffered from poor chromatography due to interfering compounds. The findings indicate that matrix interferences play a significant role in the extractability, cleanup, and chromatography of the fumonisins.

Brazil↗
PubMed2004

Accelerated solvent extraction and confirmatory analysis of sulfonamide residues in raw meat and infant foods by liquid chromatography electrospray tandem mass spectrometry.

This paper describes a new method for the rapid extraction and unequivocal confirmation of 13 sulfonamides (SAs) in raw meat and infant foods. The highly automated extraction procedure is based on accelerated solvent extraction followed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) as a confirmatory analysis. After 1 g of food matrix was blended with 2 g of C18 as a solid support material, the mixture was packed into the extraction cell and the SAs were extracted with 10 mL of hot water at 160 degrees C and 100 atm; 100 microL of the extract was directly injected into the LC-MS system. The analytes were ionized in an electrospray interface operating in the positive ion mode and were identified by selecting two multireaction monitoring transitions, which guaranteed method specificity. Typical recoveries from crude meat and baby food samples ranged from 70 to 101% at a fortification level of 100 ppb, corresponding to the maximum residue limits established by the European Union and the U.S. Food and Drug Administration. The interday method precision was less than 8.5%, and the limits of detection were below 2.6 ppb. This study has taken matrix-induced suppression of ionization into account, by comparing standard and matrix-matched calibration curves. Four of the 13 monitored SAs have been detected in some baby foods and raw meat samples, bought from Roman supermarkets and butchers' shops, using the described methodology.

Animals↗
PubMed1985

Studies on the development of infant foods from plant protein sources. Part I. Effect of germination of chickpea (Cicer arietinum) on the nutritive value and digestibility of proteins.

For the purpose of developing an infant food of improved dispersibility characteristics and high nutritive quality, different treatments and technologies were applied to chickpea (Cicer arietinum). Samples were germinated for two and four days at room temperature (25 - 27 degrees C). One portion of each germinated chickpea sample was boiled for 40 min and the other portion was autoclaved at 15 psi for 15 min. These processed samples were then compared with the corresponding value of raw germinated and ungerminated samples as well as with the ungerminated processed ones for the following characteristics: chemical composition, contents of antiphysiological factors, solubility of proteins, lysine availability, net protein ratio (NPR), and digestibility of proteins. Germination caused an increase in the protein content of the seeds. No appreciable changes were observed in the trypsin inhibitor and tannin contents during germination. Availability of lysine was found slightly lower in the germinated seeds. The solubility of the nitrogenous constituents was markedly increased during germination. Along with processing, germination had no beneficial effect in improving protein quality, although digestibility of the proteins was increased. Boiling was more advantageous in the case of germinated seeds than autoclaving, whereas the reverse was true in the case of ungerminated seeds.

Animals↗
PubMed1980

Concentration of sugars in commercial infant foods in New Zealand.

Concern has been expressed about the level of sugars in baby foods. It has been suggested that high levels of sucrose consumption during infancy and early childhood have been related not only to direct deleterious effects on health and teeth but also to the acquisition of taste patterns which lead to established sweet preferences in later life. This study was undertaken to determine the sugar content of a variety of commercially available New Zealand infant food using the para-hydroxybenzoic acid hydrazide colorimetric reaction. Twenty-eight different foods were assayed, and five baby desserts studied in detail. All infant desserts contained sucrose. Estimates of the total sugar content of desserts ranged from 16 to 47 percent. Sucrose levels varied from less than 1, to 23 percent. The level of sugars in commercial baby foods appeared unnecessarily high. It is suggested that New Zealand manufacturers seriously examine the need to add sucrose to such products.

Carbohydrates↗
PubMedDate not supplied

Fluoride content of infant foods in Brazil and risk of dental fluorosis.

The aim of this work was to analyze total F (TF) and HCl 0.01 M ("gastric juice")-soluble F (SF) of infant foods and beverages. Samples were divided into 3 groups: children cereals (A), chocolate milk (B) and soy beverages (C). Mean TF concentrations +/- SD (amplitude, unit mg F/mL or mg F/g) were: A) 4.255 +/- 3.038 (0.200-7.840, n = 6); B) 0.345 +/- 0.469 (0.047-1.272, n = 6); and C) 0.153 +/- 0.070 (0.092-0.295, n = 8). Five samples of cereals and one sample of chocolate milk were analyzed for SF. In cereals analyzed for SF, all F was soluble, while for the chocolate milk, approximately 50% of TF was soluble. It was observed that some of the cereals and beverages analyzed may be important contributors for total daily fluoride intake. When consumed just once per day, they may supply up to 25% of the maximum recommended daily F intake (0.07 mg F/Kg body weight) for a 2-year-old child (12 Kg).

Brazil↗