Desarrollo de una compota autóctona e inocua para lactantes de 6 a 12 meses utilizando como método de higienización la Ultrapasteurización | Development of native and safe pureed baby food for infants among 6 to 12 months using the Ultrapasteurization method for sanitation

RESUMEN: Introducción: Una nutrición adecuada para bebés entre 6a 12 meses es vital para mantener su salud y las compotasson los alimentos preparados para esta población, de mayortradición que son adquiridos por madres y padres. Además deque contribuyen con el mantenimiento de la salud de los lac-tantes, son alimentos no lácteos a base de frutas y verduras,que deben ser sometidos a procesos de esterilización comer-cial; para asegurar la inocuidad microbiana y dar cumpli-miento a las normativas vigentes.Objetivo: El objetivo de esta investigación fue desarrollaruna compota con otros alimentos más autóctonos, emple-ando a la vez una tecnología sencilla que poco afectara la ca-lidad sensorial y nutricional de los alimentos empleados, peroque permitiera un alimento inocuo, y de buena aceptaciónpara el lactante. Diseño: La metodología implicó la preparación de tres sa-bores de compota a base de ahuyama, zanahoria y breva, lascuales se higienizaron aplicando proceso térmico de ultrapas-teurización. Además de análisis fisicoquímicos, microbiológi-cos y bromatológicos. Resultados: Las compotas cumplieron con lo estipuladoen la normatividad vigente nacional e internacional al no pre-sentar microorganismos patógenos (0 UFC/mL), los resulta-dos de pH (6.2, 6.8 y 7.4) estuvieron bajo los parámetros es-tablecidos para este alimento, los grados Brix aunque estu-vieron por rangos bajos cumplieron con lo establecido parauna compota (18, 30.5 y 31.8), sensorialmente los productosfueron aceptados y nutricionalmente cumplieron con los es-tándares establecidos por las normativas vigentes.

ABSTRACT: Introduction: An adequate nutrition for babies between 6to 12 months is vital to maintain their health and the Babyfood pureed are prepared foods for babies of greater traditionand great acquisition by mothers and fathers. Besides theycontribute to the maintenance of the health of infants, babyfood pureed are characterized as non-dairy products based onfruits and vegetables, but must be subjected to commercialsterilization processes to ensure microbial safety and complywith current regulations. Objective: The objective of this research was to develop ababy food pureed with other more native foods, using at thesame time a simple technology that will little affect the sen-sory and nutritional quality of the foods used, but that wouldallow a safe food, and of good acceptance for the infant. Design: The methodology involved the preparation of th-ree flavors of baby food pureed based on ahuyama, carrotand breva, which were sanitized by applying a thermal ultra-pasteurization process. In addition to physicochemical, micro-biological and bromatological analysis. Results: The baby food pureed complied with the stan-dards of the current national and international regulations be-cause they did not show pathogenic microorganisms (0 CFU /mL), the pH results (6.2, 6.8 and 7.4) were under the para-meters established for this food, the Brix degrees, althoughthey were in low ranges, they were agreed with that establis-hed for a baby food pureed (18, 30.5 and 31.8), sensoriallythe products were accepted and nutritionally they compliedwith the standards established by current regulations. Conclusions: The UHT pasteurization showed to be agood sanitizing technology for the production of baby foodpureed, since the final product was innocuous and the nutri-tional properties of the product were not affected, also it allo-wed good acceptance for the final consumer, thus it was inagreement with the requested standard by international andnational regulations.

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