The effect of storage on the quality parameters of baby food


  • Hyrie Koraqi UBT College-Higher Education Institution, Faculty of Food Science and Biotechnology, Str. Kalabria, nn., 10000, Prishtina, Kosovo, Tel.: +38344411553
  • Namik Durmishi University of Tetova, Faculty of Food Technology and Nutrition, Str. Ilinden, nn. 1200 Tetova, Republic of North Macedonia. Tel.: +0038971366142
  • Diellëza Azemi College-Higher Education Institution, Faculty of Food Science and Biotechnology, Str. Kalabria, nn., 10000, Prishtina, Kosovo, Tel.:+38344456677
  • Sara Selimi UBT College-Higher Education Institution, Faculty of Food Science and Biotechnology, Str. Kalabria, nn., 10000, Prishtina, Kosovo, Tel.:+38345566678



baby food, nutritional content, chemical composition, fruits


The aim of this paper was focused on the quality changes of baby food stored at different temperature (4 °C, 20 °C, 40 °C and 60 °C) for 15 days. During storage, chemical and nutritional parameters analysis were carried out. Commercial fruits based baby food are the products usually made with fruits, sugar, and variable additives. As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conform to a set of strict guidelines e.g. nutritional quality, the addition of additives, labeling. However, being an important supplement to children‘s diet and for their progressive adaptation to ordinary food, the nutritional quality of commercial fruits baby food is very important. Samples of commercial fruits baby food from the market and pharmacies were analyzed by parameters: pH, total soluble solids, moisture, total acidity, vitamin C, proteins, sugars, and lipids. All samples of baby food are produced by foreign companies since currently, no Kosovo manufacturers are producing this range of products. The nutritional quality parameters are important to assess the quality of the product and how it can be safely stored. However, as a precaution, storage remarks in the product labels should always be followed.


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How to Cite

Koraqi, H., Durmishi , N., Azemi , D., & Selimi, S. (2020). The effect of storage on the quality parameters of baby food. Potravinarstvo Slovak Journal of Food Sciences, 14, 929–936.

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