Comparative nutritional analysis and sensory evaluation of three baby foods with low allergen ingredients for infants
2025
Nourhan M. Abd El-Aziz | Hanem M.M. Mansour | Marwa R. Elbakatoshy | Taha Mehany | Oscar Zannou | Reza Tahergorabi | Mohamed G. Shehata
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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