Influence of type and shelf-life on two brands complementary food in color, vitamins, and sensory evaluation


  • Vladimí­r Sýkora Mendel Universtiy in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Hana Šulcerová Mendel Universtiy in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Michal Mihok Mikrofarma, s.r.o., Udolni 567/33, 602 00 Brno,
  • Roman Pytel Mendel Universtiy in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno



carrot, vegetable, colorimetry, storing, baby food, sensory analysis, vitamins


The aim of our study was to measure the color by system CIELAB, sensory analysis, and determination of vitamins in children vegetable complementary feeding (carrot, vegetable mix) with the option to extend shelf life from eighteen to twenty-one months. Complementary children food was obtained from private factory in the Czech Republic. In this research there were used only carrot and vegetable mix samples. To determine the color changes by system CIELAB and determination of vitamins, samples of mash were analyzed before filling into jars and sterilization, and then immediately after sterilization. Further analyzes were performed for twenty-one months, with run of every three months (p <0.05). The comparison of color CIELAB parameter L* (lightness) for two process steps: raw mash and sterilized mash; there were significant differences when processing (p <0.0001, r2 = 0.9983). Mainly, the parameter L* (Lightness) showed statistically significant differences in carrot and garden mix (p <0.05). β-carotenes such as provitamin A, is in food of plant origin stable substance in the absence of air. Storing time had significant influence on contain of β-carotenes, the mean content during twenty-one months was 0.862 mg.100g-1 (p <0.05, r2 = 0.2300). There were no significant differences in dark storing (p >0.05, r2 = 0.1097). The sensory evaluation showed statistical differences in all descriptors (color saturation, uniformity of color, consistency and homogeneity) (p <0.05) in course of months of storage time and storage conditions (daylight-dark). The results can be recommended to manufacturers, extending the period of minimum shelf life of the required three months to twenty-one months due to instability as characteristics of color and textural properties which were obtained.


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How to Cite

Sýkora, V. ., Šulcerová, H. ., Mihok, M. ., & Pytel, R. . (2016). Influence of type and shelf-life on two brands complementary food in color, vitamins, and sensory evaluation. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 265–271.

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