Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months

ABSTRACT: The infant population and more specifically infants between 6 to 12 months are the most vulnerable to suffering from diseases that jeopardize the immune conditions of their developing organism. To counteract this, this research aimed to: develop a functional food baby pureed for an infant...

Full description

Autores:
López Marín, Beatriz Estella
Cardona, Marbe Alexandra
Restrepo, M.
Tipo de recurso:
Article of investigation
Fecha de publicación:
2020
Institución:
Universidad de Antioquia
Repositorio:
Repositorio UdeA
Idioma:
eng
OAI Identifier:
oai:bibliotecadigital.udea.edu.co:10495/25360
Acceso en línea:
http://hdl.handle.net/10495/25360
Palabra clave:
Alimentos
Food
Probióticos
Probiotics
Carbohidratos
Carbohydrates
Fecha de Caducidad de Productos
Date of Validity of Products
Coagulans
Baby
Rights
openAccess
License
http://creativecommons.org/licenses/by-nc-sa/2.5/co/
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dc.title.spa.fl_str_mv Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
title Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
spellingShingle Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
Alimentos
Food
Probióticos
Probiotics
Carbohidratos
Carbohydrates
Fecha de Caducidad de Productos
Date of Validity of Products
Coagulans
Baby
title_short Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
title_full Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
title_fullStr Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
title_full_unstemmed Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
title_sort Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months
dc.creator.fl_str_mv López Marín, Beatriz Estella
Cardona, Marbe Alexandra
Restrepo, M.
dc.contributor.author.none.fl_str_mv López Marín, Beatriz Estella
Cardona, Marbe Alexandra
Restrepo, M.
dc.subject.decs.none.fl_str_mv Alimentos
Food
Probióticos
Probiotics
Carbohidratos
Carbohydrates
Fecha de Caducidad de Productos
Date of Validity of Products
topic Alimentos
Food
Probióticos
Probiotics
Carbohidratos
Carbohydrates
Fecha de Caducidad de Productos
Date of Validity of Products
Coagulans
Baby
dc.subject.proposal.spa.fl_str_mv Coagulans
Baby
description ABSTRACT: The infant population and more specifically infants between 6 to 12 months are the most vulnerable to suffering from diseases that jeopardize the immune conditions of their developing organism. To counteract this, this research aimed to: develop a functional food baby pureed for an infant aged 6 to 12 months, using a probiotic strain, where the probiotic strain studied was Bacillus coagulans. The methodology involved the preparation of 3 flavors of baby food pureed such as: ahuyama, carrot and figs, which B. coagulans were added as a functional component. A three-month shelf-life study was determined and evaluated, in which a count was made in the CFU of B. coagulans and its permanence in baby food pureed during this time. It was found that the adequate counting technique is vital for the detection of the microorganism and that carbohydrate content favors its permanence. It was concluded that baby food pureed could have a functional effect seen from the count of B. coagulans and from the study of shelf life as follows: ahuyama up to 90 days, carrot 30 days.
publishDate 2020
dc.date.issued.none.fl_str_mv 2020
dc.date.accessioned.none.fl_str_mv 2022-01-18T21:33:05Z
dc.date.available.none.fl_str_mv 2022-01-18T21:33:05Z
dc.type.spa.fl_str_mv info:eu-repo/semantics/article
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dc.type.local.spa.fl_str_mv Artículo de investigación
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dc.identifier.citation.spa.fl_str_mv Cardona MA, López-Marín BE, Restrepo M. Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months. Ann Pediatr. 2020; 3(1): 1039.
dc.identifier.issn.none.fl_str_mv 2637-9627
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10495/25360
identifier_str_mv Cardona MA, López-Marín BE, Restrepo M. Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months. Ann Pediatr. 2020; 3(1): 1039.
2637-9627
url http://hdl.handle.net/10495/25360
dc.language.iso.spa.fl_str_mv eng
language eng
dc.relation.ispartofjournalabbrev.spa.fl_str_mv Ann. Pediatr.
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eu_rights_str_mv openAccess
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dc.publisher.spa.fl_str_mv MedDocs Publishers LLC
dc.publisher.group.spa.fl_str_mv Impacto de Componentes Alimentarios en la Salud
dc.publisher.place.spa.fl_str_mv Estados Unidos
institution Universidad de Antioquia
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spelling López Marín, Beatriz EstellaCardona, Marbe AlexandraRestrepo, M.2022-01-18T21:33:05Z2022-01-18T21:33:05Z2020Cardona MA, López-Marín BE, Restrepo M. Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 Months. Ann Pediatr. 2020; 3(1): 1039.2637-9627http://hdl.handle.net/10495/25360ABSTRACT: The infant population and more specifically infants between 6 to 12 months are the most vulnerable to suffering from diseases that jeopardize the immune conditions of their developing organism. To counteract this, this research aimed to: develop a functional food baby pureed for an infant aged 6 to 12 months, using a probiotic strain, where the probiotic strain studied was Bacillus coagulans. The methodology involved the preparation of 3 flavors of baby food pureed such as: ahuyama, carrot and figs, which B. coagulans were added as a functional component. A three-month shelf-life study was determined and evaluated, in which a count was made in the CFU of B. coagulans and its permanence in baby food pureed during this time. It was found that the adequate counting technique is vital for the detection of the microorganism and that carbohydrate content favors its permanence. It was concluded that baby food pureed could have a functional effect seen from the count of B. coagulans and from the study of shelf life as follows: ahuyama up to 90 days, carrot 30 days.COL00838115application/pdfengMedDocs Publishers LLCImpacto de Componentes Alimentarios en la SaludEstados Unidosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by/4.0/Development of a Baby Food Pureed with Probiotic Microorganisms for an Infant from 6 to 12 MonthsAlimentosFoodProbióticosProbioticsCarbohidratosCarbohydratesFecha de Caducidad de ProductosDate of Validity of ProductsCoagulansBabyAnn. Pediatr.Annals of Pediatrics1531ORIGINALLopezBeatriz_2020_DevelopmentBaby.pdfLopezBeatriz_2020_DevelopmentBaby.pdfArtículo de investigaciónapplication/pdf626322http://bibliotecadigital.udea.edu.co/bitstream/10495/25360/1/LopezBeatriz_2020_DevelopmentBaby.pdf8b0d476de21f68829c8071235eb4d7a0MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81051http://bibliotecadigital.udea.edu.co/bitstream/10495/25360/2/license_rdfe2060682c9c70d4d30c83c51448f4eedMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/25360/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/25360oai:bibliotecadigital.udea.edu.co:10495/253602022-01-18 16:33:38.839Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.coTk9URTogUExBQ0UgWU9VUiBPV04gTElDRU5TRSBIRVJFClRoaXMgc2FtcGxlIGxpY2Vuc2UgaXMgcHJvdmlkZWQgZm9yIGluZm9ybWF0aW9uYWwgcHVycG9zZXMgb25seS4KCk5PTi1FWENMVVNJVkUgRElTVFJJQlVUSU9OIExJQ0VOU0UKCkJ5IHNpZ25pbmcgYW5kIHN1Ym1pdHRpbmcgdGhpcyBsaWNlbnNlLCB5b3UgKHRoZSBhdXRob3Iocykgb3IgY29weXJpZ2h0Cm93bmVyKSBncmFudHMgdG8gRFNwYWNlIFVuaXZlcnNpdHkgKERTVSkgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgdG8gcmVwcm9kdWNlLAp0cmFuc2xhdGUgKGFzIGRlZmluZWQgYmVsb3cpLCBhbmQvb3IgZGlzdHJpYnV0ZSB5b3VyIHN1Ym1pc3Npb24gKGluY2x1ZGluZwp0aGUgYWJzdHJhY3QpIHdvcmxkd2lkZSBpbiBwcmludCBhbmQgZWxlY3Ryb25pYyBmb3JtYXQgYW5kIGluIGFueSBtZWRpdW0sCmluY2x1ZGluZyBidXQgbm90IGxpbWl0ZWQgdG8gYXVkaW8gb3IgdmlkZW8uCgpZb3UgYWdyZWUgdGhhdCBEU1UgbWF5LCB3aXRob3V0IGNoYW5naW5nIHRoZSBjb250ZW50LCB0cmFuc2xhdGUgdGhlCnN1Ym1pc3Npb24gdG8gYW55IG1lZGl1bSBvciBmb3JtYXQgZm9yIHRoZSBwdXJwb3NlIG9mIHByZXNlcnZhdGlvbi4KCllvdSBhbHNvIGFncmVlIHRoYXQgRFNVIG1heSBrZWVwIG1vcmUgdGhhbiBvbmUgY29weSBvZiB0aGlzIHN1Ym1pc3Npb24gZm9yCnB1cnBvc2VzIG9mIHNlY3VyaXR5LCBiYWNrLXVwIGFuZCBwcmVzZXJ2YXRpb24uCgpZb3UgcmVwcmVzZW50IHRoYXQgdGhlIHN1Ym1pc3Npb24gaXMgeW91ciBvcmlnaW5hbCB3b3JrLCBhbmQgdGhhdCB5b3UgaGF2ZQp0aGUgcmlnaHQgdG8gZ3JhbnQgdGhlIHJpZ2h0cyBjb250YWluZWQgaW4gdGhpcyBsaWNlbnNlLiBZb3UgYWxzbyByZXByZXNlbnQKdGhhdCB5b3VyIHN1Ym1pc3Npb24gZG9lcyBub3QsIHRvIHRoZSBiZXN0IG9mIHlvdXIga25vd2xlZGdlLCBpbmZyaW5nZSB1cG9uCmFueW9uZSdzIGNvcHlyaWdodC4KCklmIHRoZSBzdWJtaXNzaW9uIGNvbnRhaW5zIG1hdGVyaWFsIGZvciB3aGljaCB5b3UgZG8gbm90IGhvbGQgY29weXJpZ2h0LAp5b3UgcmVwcmVzZW50IHRoYXQgeW91IGhhdmUgb2J0YWluZWQgdGhlIHVucmVzdHJpY3RlZCBwZXJtaXNzaW9uIG9mIHRoZQpjb3B5cmlnaHQgb3duZXIgdG8gZ3JhbnQgRFNVIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdApzdWNoIHRoaXJkLXBhcnR5IG93bmVkIG1hdGVyaWFsIGlzIGNsZWFybHkgaWRlbnRpZmllZCBhbmQgYWNrbm93bGVkZ2VkCndpdGhpbiB0aGUgdGV4dCBvciBjb250ZW50IG9mIHRoZSBzdWJtaXNzaW9uLgoKSUYgVEhFIFNVQk1JU1NJT04gSVMgQkFTRUQgVVBPTiBXT1JLIFRIQVQgSEFTIEJFRU4gU1BPTlNPUkVEIE9SIFNVUFBPUlRFRApCWSBBTiBBR0VOQ1kgT1IgT1JHQU5JWkFUSU9OIE9USEVSIFRIQU4gRFNVLCBZT1UgUkVQUkVTRU5UIFRIQVQgWU9VIEhBVkUKRlVMRklMTEVEIEFOWSBSSUdIVCBPRiBSRVZJRVcgT1IgT1RIRVIgT0JMSUdBVElPTlMgUkVRVUlSRUQgQlkgU1VDSApDT05UUkFDVCBPUiBBR1JFRU1FTlQuCgpEU1Ugd2lsbCBjbGVhcmx5IGlkZW50aWZ5IHlvdXIgbmFtZShzKSBhcyB0aGUgYXV0aG9yKHMpIG9yIG93bmVyKHMpIG9mIHRoZQpzdWJtaXNzaW9uLCBhbmQgd2lsbCBub3QgbWFrZSBhbnkgYWx0ZXJhdGlvbiwgb3RoZXIgdGhhbiBhcyBhbGxvd2VkIGJ5IHRoaXMKbGljZW5zZSwgdG8geW91ciBzdWJtaXNzaW9uLgo=