Ultrasonikasyon ve gül suyu uygulamalarıyla Trabzon hurması ve fındık unu içeren bebek mamasının geliştirilmesi ve mikrobiyolojik, kimyasal, fiziksel özelliklerinin incelenmesi

Complementary feeding practices are fundamental to infant's nutrition, health, and survival during the first two years of life. Persimmon fruit is an important source of phenolic compounds, vitamin C, antioxidants, glucose, dietary fibre, and carotenoids and has been shown to have positive impact on cardiovascular and immune systems, decrease certain type of cancers and help maintain a healthy vision. On the other hand, hazelnuts play a major role in human nutrition and health due to their special nutritional value. Hazelnut flour is a good source of protein and fat. Aim of the present study is to prepare a novel healthy and nutrition complementary baby food. Persimmon puree and hazelnut flour are treated with ultrasonication technique and eau de rose addition to prepare such a product. Ultrasonication is a non – thermal treatment method to eliminate microorganisims without damaging the nutritionally important compounds in the food. On the other hand, eau de rose has well known anti-bacterial properties. In wiew of these properties, it is expected that baby food prepared from persimmon puree and hazelnut flour and treated with ultrasonication and eau de rose will be a healthy, nutritious complementary baby food. Main finding of our study can be summarized as follows: Ultrasonication and eau de rose treatment improve microbial safety and positively effects biochemical composition of the prepared baby food. Protein, fat, and sugar content and pH of the food were found to be unaffected by the combination treatment. Moreover, no allergen and aflatoxin were detected. Vitamin C levels were decreased in treatment groups with respect to control. The taste panel results were evaluated and it was found that there were no generally extreme differences between the treatment groups of baby food.