Complementary feeding practices are fundamental to infant's nutrition, health, and survival during the first two years of life, as well as the elder in the last. In this study, a novel complementary food, produced from persimmon fruit (Diospyros kaki L.) and hazelnut (Corylus spp.) flour treated with ultrasonication and rose water (eau de rose) is developed to support the nutrition and life of the beings mentioned above. Persimmon fruit is an important source of phenolic compounds, vitamin C, antioxidants, glucose, dietary fiber, and carotenoids and has been shown to have the positive impact on cardiovascular and immune systems, decrease certain type of cancers and help maintain a healthy vision. On the other hand, hazelnut flour is a good source of protein, dietary fiber, and fat. Ultrasonication, a non-thermal method, solely or in combination with rose water displayed antimicrobial properties in a previous study conducted in our laboratories on fruit juices. According to our study, no pathogenic microorganisms were observed by the combination of ultrasound and rose water on the complementary food and this treatment positively affects the development of the consumer in terms of biochemical and nutritional composition. When compared to control, there were no significant differences in the treatment groups in terms of pH, fat, sugar, and total nitrogen. Moreover, no allergen and aflatoxin were detected. The taste panel showed that there were no significant differences between the treatment groups.
Author(s): H. Dilek ULUSAN, Seyhun YURDUGUL, Hulya YAMAN