Desenvolvimento de alimento infantil a base de frutas e vegetais

Abstract

This study aimed to develop fruit- and vegetable-based infant foods as healthy, convenient alternatives for children aged 6 months and older, addressing the growing consumer demand for this product type. Three formulations were developed: apple and plum, apple, carrot, and sweet potato, and apple and strawberry. The formulations were obtained through reverse engineering based on commercially available products with similar characteristics. The fruits and vegetables were sanitized in chlorinated water for 15 min. Carrots and sweet potatoes were cooked before being blended with apples until a homogeneous puree was obtained. The formulations were then filled into glass jars and pasteurized at 100 °C for 15 min. The developed formulations and their commercial counterparts were characterized for pH, moisture content, soluble solids, water activity (aw), and instrumental color. Nutritional information for the developed products was estimated based on their formulations. Sensory differences between the developed and commercial products were assessed using a Difference-from-Control test with 30 panelists. Data were analyzed using analysis of variance (ANOVA), followed by a post hoc test, with a significance level of 5% (p < 0.05). No significant differences in moisture content or water activity were observed between the developed formulations and their respective commercial counterparts. In contrast, significant differences were found in soluble solids content for all formulations and in pH values, except for the apple and plum formulation. These variations are likely associated with differences in the maturity stage and seasonal variability of the raw materials, as well as with the proportions of ingredients used in each formulation. As a result, the nutritional composition of the developed infant foods differed from that of the commercial products, particularly in carbohydrate content, the predominant macronutrient in the ingredients used. Instrumental color analysis showed significant differences in lightness (L*), redness (a*), and hue angle between the developed and commercial products. The apple and plum and apple and strawberry formulations exhibited higher lightness and greater redness, whereas the apple, carrot, and sweet potato formulations showed lower lightness and reduced redness compared with their commercial counterparts. The Difference-from-Control sensory test indicated that the developed formulations were sensorially distinguishable from the corresponding commercial products. Therefore, further optimization of the formulations is recommended to improve their similarity to commercially available infant foods. In addition, consumer acceptance studies are suggested to evaluate the market potential of the developed products and identify opportunities for further product improvement.