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Plum bread made with baby food


Best Plum Bread Recipe - How To Make Plum Bread

Photo by LC's Kitchen
  • Makes 2 loaves

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Author Notes

Tradition and Plum Bread

Phyllis Richman, former food critic of the Washington Post, wrote a beautiful article published in the Post in November 1992, that I keep in my files and read at this time of the year. She focused on the rituals of her family:

“It’s about ritual. Once upon a time, rituals grew from childhood and developed naturally throughout a lifetime. These days there is seldom time for that.

Repetition makes the various parts of the holiday familiar. That’s what creates the bonds: recognition, memory. The beauty of a family ritual is that even if you are not there, you can imagine what is going on. You can evoke the rhythm.., the smells, the conversations. One ‘holiday’ is linked to another.”

Before Halloween, I pull out all the holiday family recipes. They are scattered throughout my kitchen and office as I plan meals, create final exam care packages for my college kids, and start baking holiday food to be mailed to those who will not be with us for Christmas. Our holiday rituals are linked by many things, but especially by what we eat.

The recipes we use, year after year, are ones that are rituals or tradition for our family. The ones that cannot be forgotten or replaced for holiday meals and treats. They are recipes that are from family and friends and have meaning to all of us. The holidays just would not be the same without them.

While in college, my roommates and I would exchange recipes. I don’t know why I participated, since I rarely cooked. But I was intrigued and kept them until the day came that my interest and need to cook (marriage and children) increased.

Julie Christensen, my college roommate Stephanie’s mother, always had great recipes to share with us. Julie gave us a recipe for a plum bread that she made only during the Christmas holidays. It was a sweet quick bread made with jars of plum baby food! What a concept, but it worked. I made it one Christmas while home from school and my mother said it should be made every Christmas. So it has been, and I have continued the tradition with my family.

The only trouble was that plum baby food became “plums with apples” and then “apples with a bit of plums” until anything that resembled the baby food from the 1970’s was gone.

I thought plum bread was history. My mother did not let that stop her from making plum bread. She bought plums in the summer, at the height of the season, cut them up and boiled them down to make her own “plum baby food.” Only it was so much better than that jarred stuff since the plum flavor was more intense.
So now the tradition of the holidays start in the summer with plums; cooking them and freezing the sauce, waiting for December.
—LC's Kitchen

Ingredients
  • Plums, water
  • 3 or 4 Dark Purple Plums
  • Water
  • flour, salt, baking soda, cinnamon, sugar, eggs, vegetable oil, plum pulp, walnuts, evaporated milk, vanilla
  • 2 cups Flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 and 1/2 cups sugar
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 cup Plum pulp (defrosted)
  • 1 cup walnuts, chopped
  • 1/3 cup sugar
  • 1/4 cup evaporated milk
  • 1/8 teaspoon vanilla
  • pinch salt

In This Recipe

Directions
  1. Plums, water
  2. Buy 3 to 4 dark purple plums in the summer. Wash and cut them in pieces, discarding the pit—you don’t need to peal the plums because the skins break down while cooking.
  3. Simmer on low, with just a bit of water (about 1 to 2 Tablespoons) to start so they don’t burn, and watch them, stirring and mashing the pulp as it breaks down. When it becomes a “sauce” (about 40 minutes).
  4. Let it cool, place it in a baggie or bowl, seal and place in the freezer. This makes about 1 cup of pulp.
  1. flour, salt, baking soda, cinnamon, sugar, eggs, vegetable oil, plum pulp, walnuts, evaporated milk, vanilla
  2. Preheat the oven to 350 degrees.
  3. Place the flour, salt, baking soda and cinnamon in a bowl and stir with a fork. Set aside.
  4. In a bowl, mix together with a mixer the eggs and sugar. Add the vegetable oil and mix well. Slowly add the flour mixture alternately with the plum pulp until all is incorporated. Stir in the walnuts.
  5. Place the bread while still in the loaf pans, on a cooling rack.
  6. For the glaze, mix together in a saucepan Let the sauce boil for 3 minutes on medium heat.
  7. Remove the bread from the loaf pans and drizzle the glaze on the bread while it is still warm.
  8. This bread can be eaten immediately or wrapped and stored in the freezer for up to one month.

Popular on Food52

10 Easy And Delicious Plum Baby Food

Easy-to-prepare healthy recipes to help your little one enjoy the benefits of fruit.

Research-backed

MomJunction believes in providing reliable, research-backed information to you. As per our strong editorial policy requirements, we base our health articles on references (citations) taken from authority sites, international journals, and research studies. However, if you find any incongruencies, feel free to write to us.

Image: Shutterstock

Plums are superfoods with health-promoting properties and high nutritional value. Many moms want to learn plum recipes for babies since common recipes may not be suitable and palatable. High amounts of phenolic compounds such as anthocyanins are secret behind various benefits of plums (1). Babies older than six months already taking solids can begin to eat plums as per pediatricians’ recommendations.

You may begin with simple plum recipes such as puree and in lesser quantities; otherwise, it can be hard for your baby’s immature digestive system. Read on to learn its benefits, how to incorporate them into a baby’s diet, and some healthy plum recipes for babies.

Health Benefits Of Plums For Babies

Plums are a low-calorie fruit that contains many vital vitamins, such as A, C, K, B and minerals such as potassium, copper, manganese, phosphorus, magnesium, and fiber, bioactive compounds, such as anthocyanins.

  1. Dried plums or prunes are associated with bone health due to its unique nutritional profile that contains major phenolic compounds (2).
  1. Both fresh and dried plums have laxative effects. as the fiber in it is mostly insoluble and contains sorbitol which has natural laxative effects.  Thus, they are associated with healthy intestinal motility, thus keeping constipation at bay (3) (4).
  1. Plums contain phytochemicals such as cyanidin and lutein. Some studies show that regular consumption of plums could possibly have beneficial effects on brain functioning (5).
  1. Plums are considered a good source of phytonutrients such as flavonoids, neochlorogenic, and chlorogenic acid, which have high antioxidant activities. These compounds could help reduce inflammation and combat free radical damage in the long run (5).

Besides these, plums are considered to have anti-inflammatory, anti-allergy, and antimicrobial properties, which are all beneficial for your infant.

Research finds

Studies have also shown that plums can help improve an individual’s memory (4).

If you are planning to add plums in your baby’s diet, then in the next section, we present the various plum recipes that you can consider for your baby.

Related: 10 Best Foods To Relieve Baby Constipation And Recipes To Try

Delicious Plum Recipes For Babies

1. Plum Puree:

Image : Shutterstock

This is the most basic baby food recipe that is ideal for babies who have started solids. As the baby progresses on solids, you can try adding different purees or mashed fruits to this recipe to intensify its nutritive value.

You will need:

  • 1 cup fresh plums
  • Water – Room temperature and ice-cold

How to:

  1. Wash the plums and let them dry. Add water in a pan and let it boil. Add the plums and let them stay in the boiling water for about 45 minutes. This process of treating plums is known as blanching. You may also try to steam them instead of blanching.
  2. Meanwhile, put ice water in another pan and keep aside.
  3. Using a spoon, remove the plums from the hot water, and immediately transfer them into the ice-cold water.
  4. Remove the plum from the ice-cold water and use your fingers or a knife to peel off the skin.
  5. Slice the plums from the middle and remove the seeds. Puree the plum in a blender or mash it till soft. You can add water or a bit of breast milk or formula milk to make it creamy.

Related: 6 Helpful Tips For Storing Formula Milk For Your Baby

2. Plum yogurt:

Image : Shutterstock

This recipe is a step forward from basic plum puree. The addition of Greek yogurt improves the nutritional value of this plum baby food recipe. Besides, yogurt enhances the gut microbiota, which helps your baby’s digestive system remain robust.

You will need:

  • 1 cup fresh plums
  • 1 cup unsweetened plain Greek yogurt

How to:

  1. Make plum puree using fresh plums, as shown in the previous recipe.
  2. In a serving bowl, add plain yogurt and plum puree. Mix well and serve.
  3. You may also add a half-teaspoon dry fruit powder to this recipe before serving it to your baby.

Quick tip

You can add sliced green apples, pomegranate seeds, rose water, cardamom powder, orange juice and diced plums to hung curd to make a yummy dip for babies.

Related: 8 Easy Greek Yogurt Recipes For Babies

3. Oats and plum porridge:

Image : Shutterstock

The high fiber content of plums and oats helps boost your baby’s digestive microflora. Besides, the rich micronutrient composition of this recipe supports your baby’s healthy growth and development.

You will need:

  • 1 cup rolled oats
  • 1 cup full-cream milk
  • ½ cup fresh plums
  • Water

How to:

  1. In a pan, add the milk and oats and cook according to the instructions given on the packet. Remove and keep aside.
  2. Meanwhile, boil water in a pan and add the plums. After about 45 seconds, take them out using a spoon. Place them in chilled water and remove the peel.
  3. Once cool, mash the plums using your fingers.
  4. Add the mashed plum to the oats porridge.
  5. If you wish, you may also add some finely sliced or powdered cinnamon, dried fruits such as almonds, walnuts, and pistachio to this recipe. This will boost the nutritive value of the recipe multi-folds.

4. Baked plums with cinnamon:

Image : Shutterstock

Cinnamon has several health benefits when consumed regularly, and makes a good addition to your baby’s diet. The spice can be added to a variety of recipes to enhance their nutritive composition.

You will need:

  • 1 cup fresh plums
  • 1 tsp cinnamon powder
  • 2 tbsp apple juice

How to:

  1. Preheat the oven to 400°F (204°C).
  2. Slice plums in half and remove the seed. Place them in an oven-safe dish.
  3. Add apple juice and sprinkle some cinnamon powder over the top.
  4. Cover the dish and bake for about 25 minutes or till the plums turn tender.
  5. Once cool, remove the skin and mash using your fingers.
  6. Serve the recipe warm with some toasted bread slices.

Related: 7-Month-Old Baby's Food: Solids, Food Chart And Recipes

5. Roasted plums with yogurt:

Image : Shutterstock

This recipe is yet another version of plum puree with yogurt. Here the plums are roasted instead of being blanched or steamed. This way of cooking enhances the flavor of the plums and makes the recipe more delectable.

You will need:

  • 1 cup fresh plums
  • 1 cup unsweetened plain yogurt
  • 1 tsp vanilla pod or essence
  • 1 tbsp unsalted butter
  • Pure maple syrup

How to:

  1. Preheat the oven to 375°F (190°C).
  2. Slice plums in half and remove the seed. Place them in an oven-safe dish with the cut portion on the top.
  3. Place a small piece of the vanilla pod on each plum piece. Also, add a little butter and a drop of maple syrup on each piece.
  4. Place in the oven and roast for about 30 minutes or till the plums turn tender.
  5. Once cool, remove the skin, mash, and serve as a puree mixed with yogurt.

6. Frozen plum puree:

Image : Shutterstock

Most babies find ice creams and candies attractive. You can satiate your baby’s craving for cold desserts through this frozen plum puree recipe. This recipe is delicious and nutritious. Besides, this preparation might help soothe the aching gums of teething babies.

You will need:

  • 1 cup fresh plums
  • Water

How to:

  1. Cut plums in half and remove the seed.
  2. In a pan, add water. Place the plums in the pan with the cut portion facing the water. Let it simmer on low to medium heat till plums turn tender.
  3. Once cool, remove the skin.
  4. Add the plums and the water to a blender and make a puree. Add more water to get a liquidy consistency. Place into an ice tray and freeze the baby plum puree.
  5. Take out of the freezer just when you are ready to serve the same to your baby.

7. Plum Jam:

Image : Shutterstock

Babies enjoy having jam due to its semi-solid consistency. However, the high sugar content is a concern. This plum jam recipe uses the natural sweetness of plum instead of added sugar. You can serve plum jam to your baby with a slice of wholegrain bread or crackers.

You will need:

  • 1 cup fresh plums
  • 1 tbsp ground allspice (optional)
  • 1 tsp cinnamon powder
  • Water

How to:

  1. Cut the plums in half and remove the seeds. Place in a pan and add water and sugar. Let it boil till the plums are soft.
  2. Remove from heat and puree. Add the puree back to the pan and add allspice and cinnamon. Cook on low heat till it becomes thick, just like jam. Remove and let it cool before storing it.
  3. Store the prepared jam in an air-tight container in your refrigerator and label the date of preparation.
  4. Ensure to finish the jam within a stipulated time as homemade jams tend to expire faster than commercial ones.

8. Plums and bananas with quinoa

Image: Shutterstock

Quinoa is a pseudocereal that makes a healthy addition to an infant’s diet. The nutritional properties of quinoa are promising, and its regular consumption is associated with several health benefits. This recipe is an interesting combination of quinoa with plums that will become your baby’s favorite in no time.

Note: This recipe contains cow’s milk and is suitable for babies older than 12 months. It is important that the quinoa is dehulled and your baby is not allergic to it.

You will need:

  • 1 cup fresh plums
  • 1 banana (mashed)
  • ½ cup quinoa
  • 1 cup full-cream cow’s milk
  • 1 tsp cinnamon powder

How to:

  1. Cook quinoa in milk as per the directions given on the packet of quinoa.
  2. Add deseeded and peeled plums with the banana in a blender. Blend till you get a smooth semi-fluid consistency of the paste.
  3. Add the paste to quinoa porridge. Sprinkle some cinnamon on top and serve it to your baby while it is still warm.

9. Plum and ginger smoothie

Image: Shutterstock

Smoothies are easy to prepare, easy to digest, and can also meet your growing baby’s nutritional needs. This smoothie recipe is a blend of plums and banana with a dash of ginger juice.

You will need:

  • 1 cup fresh plums
  • 1 medium-sized banana
  • 1 tsp ginger juice
  • 1 tbsp dried fruits powder
  • 1 cup water

How to:

  1. Place the plums in a pan and add water. Let it boil till the plums turn tender. Remove from water, blend to a puree, and keep it aside for a while.
  2. Add sliced banana, ginger juice, and dried fruit powder in the blender and blend until thoroughly mixed.
  3. Add plum puree to the mix and blend once again. Ensure that the mix has no lumps. Add water to dilute the smoothie, if required. Strain the smoothie to remove any excess residual.
  4. Pour it into your baby’s sipper cup and serve.

Related: Ginger For Babies: When To Start, Benefits And Precautions

10. Plum, peach, apricot, and thyme custard

Image: Shutterstock

This recipe brings the sweetness and creaminess of custard, along with nutrition from selected stone fruits like plum, peach, and apricot. It is a suitable recipe for babies older than six months. Before introducing it to your baby, check for any possible allergies.

Note: This recipe contains cow’s milk and is suitable for babies older than 12 months.

You will need:

  • 1 ½ tbsp custard powder
  • 1½ cup full-cream cow’s milk
  • ½ cup plums
  • ½ cup peach
  • ½ cup apricot
  • 1 tsp nuts (fine-chopped)
  • A pinch of thyme

How to:

  1. Preheat the oven to 350°F (176°C).
  2. Cut the fruits and remove seeds. Place the fruits in an oven-safe dish with a cut portion facing down. Pour cold water over the fruits. Bake for about 40 minutes or until the fruits are tender.
  3. Once cool, remove the skin. Place fruits in a blender and blend well until you get a smooth paste. Keep the puree aside for a while.
  4. For the custard, take a small bowl and put custard powder in it. Now, add one-fourth cup of milk to it and mix well with a continuous whisk. Stir continuously to  Ensure there are no lumps. Once done, set aside.
  5. Now, heat the remainder of the milk in a pan. After five minutes of bubbling, simmer it and add custard powder slowly to the milk while stirring the milk continuously.
  6. Mix until the mixture thickens to a creamy consistency. Switch off the flame once done and keep the pan aside to cool.
  7. Once the custard and milk mixture has cooled, add the fruit puree to it with some finely sliced fruit pieces. Refrigerate the final mix for 20 minutes.
  8. Serve with some finely sliced nuts and serve it to your baby at room temperature.

1. What can I mix with plum for baby food?

You can prepare a lump-free plum puree or mash and mix it with different foods, such as Greek yogurt, porridge, and oatmeal. Alternatively, you can mix plum puree/mash to puree/mash of other fruits and veggies to make nutritious baby foods. As your baby grows, you can serve them soft and ripe plum slices to practice self-feeding.

2. How do I introduce plums to my baby?

Like any other food, feed plum puree or mash to your baby in small quantities initially. Once the baby adjusts to the fruit’s taste and digestibility, gradually increase the puree/mash quantity. As stated above, you can also add plums to other foods in age-appropriate ways to enhance the overall nutritional value of the dish.

Knowing some plum baby food recipes can be helpful for moms. Dried and fresh plums are delicious and rich sources of essential nutrients such as vitamin A, C, E, and K, including potassium, magnesium, and phosphorus. This also contains fibers that promote digestive health. You may give cooked plums to babies since they may not be able to digest fresh fruit and cause abdominal pain or discomfort. Plum puree, plum yogurt, oats, and plum porridge are some of the easiest plum recipes for infants.

References:

1. Igwe and Charlton; A Systematic Review on the Health Effects of Plums (Prunus domestica and Prunus salicina); National Center For Biotechnology Information
2. Taylor C. Wallace; Dried Plums, Prunes and Bone Health: A Comprehensive Review; National Center For Biotechnology Information
3. Stacewicz-Sapuntzakis M; Dried plums and their products: composition and health effects–an updated review.; National Center For Biotechnology Information
4. Ezinne Igwe and Karen Charlton; A Systematic Review on the Health Effects of Plums ( Prunus domestica and Prunus salicina ); Researchgate
5. Raj K. Keservani et al.; Medicinal Effect of Nutraceutical Fruits for the Cognition and Brain Health; National Center For Biotechnology Information

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Bread and bakery products.

Children food. Rules, tips, recipes Bread and bakery products. Children food. Rules, tips, recipes

WikiReading

Children food. Rules, tips, recipes
Lagutina Tatyana Vladimirovna

Contents

Bread and bakery products

It is best for a child to give bread made from wholemeal flour, rich in B vitamins and dietary fiber, which stimulates the intestines. nine0003

Up to 1.5 years of age, wheat bread should be preferred, as it is easier to digest, and then rye bread should be gradually introduced into the diet.

The daily intake of bread is 90 g. It is advisable to distribute it as follows: for breakfast and dinner - wheat bread (60 g), and for lunch - rye bread (30 g).

For an afternoon snack, a baby can be offered dry biscuits at the rate of 10 g per day, which can occasionally be replaced with biscuits. It is not recommended to give products from sweet and shortbread dough to a child under 2 years old. nine0003

This text is an introductory fragment.

Bread and bakery products

Bread and bakery products Bread is never boring and contains almost all the essential nutrients necessary for good nutrition. “Bread is the head of everything” is a statement that is relevant at all times, since bread is an indispensable food for a person in any

Dough products

Dough products Fish pie Ingredients: Yeast dough - 1 kg, fish - 500 g, boiled rice - 250 g, water - 150 g, onion - 1 pc., butter or cooking fat - 4 tbsp. spoons, lemon juice - 2 tbsp. spoons, vegetable oil - 1 tbsp. spoon, flour - 1 tbsp. spoon, greens

Dough products

nine0002 Dough products potato cakes Ingredients: Wheat flour - 200 g, bacon - 60 g, potatoes - 5-6 pieces, green onions - 1 bunch, vegetable oil - 6 tbsp. spoons, salt to taste. Method of preparation: Potatoes are peeled, boiled and mashed to a homogeneous consistency.

Dough products

Dough products English cake for tea Ingredients: Candied cherries - 500 g, sugar - 250 g, potato flour - 250 g, milk - 150 g, butter - 150 g, eggs - 5 pcs., wheat flour - 2 tbsp. spoons, chopped almonds - 2 tbsp. spoons, chopped candied fruits - 2 tbsp. spoons, rum - 2

Dough products

Dough products Ham pie Ingredients: Flour - 500 g, ham - 200 g, butter - 200 g, cheese - 100 g, eggs - 4 pcs., water - 2 tbsp. spoons, cream - 2 tbsp. spoons, vegetable oil - 1 tbsp. spoon, salt - 0.5 tsp, pepper to taste. Method of preparation: Flour is mixed with salt,

Dough products

nine0002 Dough products Walnut roll Ingredients: Cream - 500 ml, crushed hazelnuts - 300 g, butter - 20 g, sugar - 50 g, eggs - 6 pcs. , rum - 3 tbsp. spoons, powdered sugar - 2 tbsp. spoons, soda - 0.5 tsp, vanillin. Method of preparation: The yolks are rubbed with sugar until white, add

Dough products

Dough products Vareniki with potatoes Ingredients 300 g flour, 1 egg, 200 g potatoes, 2 onions, 1 tablespoon vegetable oil, 2 tablespoons milk, 20 g butter, bay leaf, salt. Method of preparation: Sift the flour, add the egg and knead the dough,

Bakery products

Bakery products Rice bun Required: 4 cups of rice and wheat flour, 150 g butter, 1 1/2 cups of milk, 3 eggs, 1/2 cup of Cahors, 1 tbsp. l. sugar, 300 g peeled nuts, 200 g raisins, 150 g yeast, salt. Cooking method. Warm the milk a little,

Chapter 7. Bakery products made from rye flour

Chapter 7 Bread made from rye flour Required: 6 cups rye flour, 2 1/2 cups water, 1/2 tsp. sugar, 70 g yeast, salt. Cooking method. Dilute the yeast in a glass of warm water, add sugar and a glass of sifted rye flour. All

French baked goods

French baked goods french bun Required: 1 kg of fine white wheat flour (highest grade), 100 g butter, 2 cups milk, 3 eggs, 50 g yeast, salt, 1 cup sugar, vanillin. Cooking method. Sift flour. Prepare dough

Bakery products of the peoples of the Caucasus and Central Asia

Bakery products of the peoples of the Caucasus and Central Asia Pishmek Required: 900 g flour, 300 g walnut kernels, 200 g sugar, 125 g butter, 100 g yeast, 2 cups milk, 3 eggs, 1/2 cup Cahors, 1 tbsp. l. cocoa, salt. Cooking method. Dilute yeast in warmed

Jewish bakery products

Jewish bakery products Omentashen Required: 400 g wheat flour, 100 g butter and honey, 1 glass of water or milk, 150 g sugar and poppy seeds each, egg, 5 g yeast, 1/2 g saffron, 30 g raisins, 20 g salt. . Combine water or milk, sugar and salt, then,

STEADY DOUGH PRODUCTS DIFFERENT BREAD

DOUGH PRODUCTS WITH LEAVED BREAD OF DIFFERENT TYPES Bread occupies an important place in human nutrition. It contains proteins, carbohydrates, fats, minerals, vitamins and water, that is, all the main nutrients necessary for the human body. nine0003

Best applesauce for kids

About products

As part of a rolling study, Roskachestvo studied 180 indicators of safety and quality of children's apple puree of 24 most popular brands among Russians. Apple puree of 12 brands is produced in Russia (in Volgograd, Kaliningrad, Moscow regions, as well as in Ivanovo, Lipetsk and Moscow). The products of five brands are manufactured in the Republic of Belarus, two - in Spain; in addition, mashed potatoes from Latvia, Poland, Serbia, the Czech Republic and Scotland were studied - one brand from each country. Puree of two trademarks is made in accordance with GOST 32218/2013 "Fruit-based canned food for nutrition of young children", the rest - according to specifications or without indicating the technical documentation on the package. Products of 13 brands are recommended for children from 4 months. Manufacturers of 11 brands produce purees for children aged 4+. The cost of applesauce at the time of purchase was from 10.32 to 104.79ruble per 100 g.

According to the results of the study, apple puree of the trademarks Babushkino Lukoshko, Malysham, Juicy World, FrutoNyanya, Bebivita, Hipp will be able to apply for the Russian Quality Mark, since it is produced in Russia and meets not only the requirements of current safety and quality standards, but also the advanced standard of Roskachestvo.

RUSSIAN QUALITY SYSTEM STANDARD nine0003

The standard of the Russian quality system has established the following requirements for children's apple puree:

  • Extraneous impurities (mineral, vegetable origin, etc. ) are not allowed in the puree.

  • Grinding quality: the number of pulp particles larger than 150 microns should not exceed 30%, of which the number of particles larger than 300 microns should not exceed 7% of the total number of particles. nine0003

  • Mass concentration of malic acid: in 1 kg of apple puree - at least 3 g of malic acid.

  • Mass fraction of soluble solids: if concentrated puree or juice is not used in the manufacture of the product - 10.0%. If used - 11.2%.

  • Puree should not contain starch.

  • The mass fraction of sorbitol is 2.5–7 g/kg.

  • Mass fraction of sucrose is 1–30 g/kg.

  • Mass fraction of titratable acids (in terms of malic acid) - no more than 0.8%.


The requirements of the advanced Roskachestvo standard are not mandatory for manufacturers, however, products that do not meet the specified requirements cannot qualify for the Russian Quality Mark. nine0003

- Applesauce introduces the baby to a new taste. It is hypoallergenic and has a lot of useful properties. Plant (food) fibers improve the microflora and stimulate the gastrointestinal tract. Pectin binds harmful substances and removes them from the body. The timing and sequence of prescribing complementary foods are set by the pediatrician, individually for each child, - comments Tatyana Butskaya, pediatrician, founder of the all-Russian movement "Council of Mothers", an international expert on children's products. nine0079

Safety

Experts tested applesauce for safety. No radionuclides and heavy metals were found in the examined products. Since commercially produced baby puree is, in fact, canned food, they, accordingly, must be sterile - free of germs, bacteria and mold. All products met this requirement. The experts also checked the puree for the presence of patulin, a mycotoxin secreted by molds and formed in moldy and rotten fruits. Patulin was not found in the studied products. This means that manufacturers used high-quality apple raw materials. nine0003

Does the puree contain pesticides?

Roskachestvo checked the presence of pesticides in applesauce, because in its manufacture fruit (apple) raw materials are used, which may contain these substances.

- At the moment, only a small number of pesticides are regulated - about 13, which are considered quite toxic (according to the current TR TS 021/2011, appendix 10 "Pesticides prohibited for use in the production of food (food) raw materials intended for the production of food products for children nutrition"). Among these 13 pesticides are 11 organochlorine (mainly organophosphate), DDT and HCCH. However, in many countries (importers of raw materials), both European and Asian, more than 300 types of pesticides are controlled and regulated, - comments Lyudmila Vikulova, Director of the Research Department of Roskachestvo.

FOR REFERENCE

It should be noted that earlier Roskachestvo sent a proposal to the Ministry of Agriculture of the Russian Federation to supplement the existing list of pesticides with more than 100 items of the most actively used pesticides.

In addition to the above pesticides, Roskachestvo checked the puree for the presence of non-standardized TR TS. The study showed that the products of 14 brands are free of pesticides. Their absence is indirect evidence that the product is produced using organic production technologies. 10 brands found trace amounts of pesticides such as pyrimethanil , fludioxonil , acetamiprid , carbendazim , propargite , thiabendazole . nine0002 “These pesticides are acaricidal and fungicidal preparations and, most likely, were used in the cultivation, storage or transportation of raw materials from which the puree was made,” explains Olga Shnitzer, head of the department for receiving samples and issuing documents based on the results of research at the Grain Quality Assessment Center of the Rosselkhoznadzor, .

The presence of trace amounts of pesticides in children's apple puree cannot be considered a violation, since the detected pesticides are not standardized in the Russian Federation. However, according to advanced standards of Roskachestvo, which are voluntary for manufacturers, the content of pesticides in baby puree should not exceed the detection limit. In other words, baby puree must be free of traces of pesticides, which is why ten brands have been reset to zero. nine0003

- At the same time, the presence of trace amounts of pesticides that are not standardized by the technical regulations allows us to conclude that input control for these indicators is not carried out, since at the moment there are no clearly established standards for an extended list of pesticides. In this regard, the issue of introducing additional indicators and standards for pesticides, which can be used by producers of raw materials imported into the territory of the Russian Federation from other countries, has come to a head. And above all, this applies to products and raw materials for baby food, - comments Ludmila Vikulova.

Is there enough fruit raw material in the puree?

Some buyers believe that manufacturers do not add applesauce to canned food. To find out if this is indeed the case, the experts evaluated several indicators.

  • Sorbitol content. Sorbitol is found in berries and fruits and gives the fruits a sweetish taste. The working group of the Technical Committee of Roskachestvo established increased requirements for the content of sorbitol in children's apple puree: from 2.5 to 7 g/kg. If the sorbitol in the finished puree is less than the lower limit, there is a high probability that it does not contain enough fruit raw materials. In the products studied by Roskachestvo, this indicator turned out to be less than the lower limit only in Hame puree (Czech Republic): 1.75 g/kg. nine0003

  • content of malic acid. Malic acid has a positive effect on digestion. For this indicator, advanced requirements were also set: 1 kg of applesauce should contain at least 3 g of malic acid. If it is less, this may also indicate that there is little fruit raw material in the puree. In the products of the Hame trademark, malic acid turned out to be less than established by Roskachestvo: 1.74 g / kg.

    • nine0126

    The results of the study suggest that manufacturers do not save on raw materials. Of the 24 brands, only one was found to have a shortage of fruit raw materials.

    Is there anything else?

    The experts did not find impurities of plant origin (twigs, blades of grass, etc.), as well as any other foreign elements, in particular mineral impurities (for example, sand). nine0003

    Puree concentrate and apples

    In the composition of applesauce, customers can read “apple puree concentrate”, “apple puree” or see the inscription “made from concentrated puree” on the package.

    – Concentrated puree is puree from which water has been partially removed. The puree becomes thicker, it is better stored, it is more convenient to transport it from the places of cultivation and processing of apples to the consumer. At enterprises producing finished products, concentrated puree is returned to its original consistency. At this stage, some apple juice can be added to it. There is virtually no difference in nutritional value between applesauce made directly from apples and those made from concentrated applesauce. The product obtained from concentrated puree may have a thicker texture and richer taste. And yet it is more correct to say that the peculiarities of the consistency, taste, color of each particular puree are rather due to the peculiarities of the original apples, - clarifies Ludmila Khomich, Vice President for Quality, Russian Union of Juice Producers.

    The standard of the Russian quality system for children's apple puree establishes advanced requirements for the content of soluble solids: if the product is made without the use of concentrated puree or juice, directly from apples, then the solids must be at least 10.0%. If from concentrated puree, then at least 11.2%. The content of soluble solids in all studied purees corresponded to the Roskachestvo standard. nine0003

    – The concept of “soluble solids” for apple puree is mainly related to the content of sugars, sorbitol and organic acids in the puree, explains Lyudmila Khomich . – These substances pass into the apple puree, their content in the puree corresponds to the content in the fruit from which the puree was made. On average, apples, depending on the variety, conditions and place of growth, contain from 9 to 13% of soluble solids. For puree obtained directly from certain apples, the content of soluble solids is allowed at a level slightly lower than when using concentrated puree - in this case, the finished puree is standardized taking into account the use of different varieties of apples as raw materials, conditions and places of growth. nine0003

    Starch in

    The use of starch in the production of applesauce is not regulated by law. In accordance with TR TS 022/2011 "Food products in terms of their labeling", if starch is used, it, like any component, must be indicated on the packaging as part of the product. In the course of the study, it turned out that the puree of most brands does not contain starch. It was only in Hame puree (the manufacturer indicated the presence of starch in the composition). nine0003

    It is easy to see that manufacturers that do not use starch put this information on the packaging along with the information about the absence of sugar. In other words, the absence of starch in baby puree is presented as a virtue.

    – Starch can be used to thicken the puree. If the content of malic acid and sorbitol in such a product is lower than the natural values ​​characteristic of apple puree, then starch, most likely, partially replaces apple puree in the product, comments Ludmila Khomich.

    – The meaning of the introduction of complementary foods to young children is to gradually and painlessly transfer the child to “adult” food, – comments Natalia Fadeeva, MD, nutritionist-endocrinologist . - If the timing of the introduction of complementary foods is not observed, for example, if the child is given fruit puree with added starch at 4 months, a breakdown of the digestive system may occur, since it is still immature in the child and its function is formed as complementary foods are introduced. Most often, fruit (apple) puree without starch is introduced somewhere around 6-7 months after the child gets used to kefir, cottage cheese, porridge and vegetable puree. But do not forget that before you introduce your baby to any new product, you should always consult with a pediatrician. nine0003

    The standard of the Russian quality system establishes advanced requirements for the content of starch: it should be absent in children's applesauce. The requirements of the standard for this indicator correspond to the products of 23 brands. Didn't match and only one didn't match. Only mashed potatoes of one brand do not correspond (recommended for children 4+), respectively, her rating for this indicator was reset to zero.

    nine0078 Other quality indicators of puree

    The index of titratable acidity in all studied purees does not exceed 0.8%. This suggests that the acidity of the puree is low and all of it is favorable for the child's digestive system.

    According to the indicator “mass fraction of sucrose”, a leading requirement has been introduced: from 1 to 30 g/kg. Such values ​​are typical for apples. Some consumers believe that manufacturers add sugar to puree, but do not write about it. Or they write on the package that the puree is without sugar, but add it. Experts have checked whether these fears are justified or not. nine0003

    In the course of the study, it turned out that manufacturers are still not cunning: if they write that mashed potatoes are sugar-free, then this is true. If the manufacturer indicates sucrose in the composition, then it really is in the finished product. So, the sweetest was Hame brand puree (16.3 g of sugar per 100 g of product), which contained sucrose (in this study, this is the only manufacturer that added sucrose to its product).

    23 brands contain only natural sugars. The least amount of sugars in Habibi puree (9.3 g/100 g), Peek-a-boo (9.9 g/100 g), Juicy World (10.0 g/100 g). Most of all - in the puree "Agusha" (13.0 g / 100 g), "Grandmother's basket" (12.9 g / 100 g), "Egor Ivanych (12.9 g / 100 g), Heinz (12.7 g/100 g), "When I grow up" (12.5 g/100 g), Semper (12.3 g/100 g), "Spoon in the palm" (12.1 g/100 g) and "Kids" (12.0 g/100 g).

    FOR REFERENCE

    The content of natural apple sugars depends on the variety of apples used in the production of puree. In the case of the high sugar content in Hame products, this is the result of the added sugar. nine0003

    Consumer properties

    The packaging of applesauce of all brands is hermetic and safe. Also, all the studied products successfully passed the organoleptic evaluation. The taste and smell of puree are natural, characteristic of apples, without foreign tastes and odors.

    The color of the puree is uniform throughout the mass, characteristic of the color of apples that have undergone heat treatment. The consistency of applesauce is from thick to runny. nine0003

    – The organoleptic parameters of apple puree are determined mainly by the varietal characteristics of the apples that were used for its production. It is estimated that there are more than 7,000 varieties of apples in the world. They differ in the content of sugars and acids and their ratio, as well as the presence of various extractive substances - they largely determine the characteristic taste and aroma of apples. There is no reference applesauce, just as there is no reference apple. There are a variety of applesauce on the market, the consumer can choose the product according to his taste. The main thing is that it be of high quality and safe, - clarifies Ludmila Khomich.

    Marking validity

    In the labeling of products of 23 brands, the information indicated corresponds to the actual one. Only in the puree of one manufacturer (Semper) the content of carbohydrates turned out to be higher than stated in the labeling.

    Important! The carbohydrate content in puree can fluctuate due to the instability of the carbohydrate content in raw materials, so the average value of this indicator is usually indicated on the package. nine0003

    In the course of the study, it turned out that vitamin C is most contained in those products where it is added additionally. These are Gerber (40.62mg/kg), Semper (38.09mg/kg), Heinz (37.62mg/kg), Bebivita (30.93mg/kg) and Hame (21.24mg/kg). ).

    The natural content of vitamin C in applesauce is low, since there is not much of it in the apples themselves, and during heat treatment it is further reduced.

    The highest content of plant (food) fibers is in the products of Gerber brands (2.19%), “When I grow up” (2.16%), Semper (2.15%), Heinz (2.13%), “Agusha” (2.06%), Rudolfs (2.06%), “ Spoon in the palm" (2.04%), Fleur Alpine (2.03%) and "Grandma's basket" (2.00%).

    Not present in applesauce:

    • preservatives (including sorbic and benzoic acids),

    • synthetic dyes,

    • sweeteners and sweeteners (acesulfame, aspartame, saccharin and sodium cyclamate).

    In other words, when choosing applesauce, consumers can trust the information on the label. In addition, studies have shown that baby applesauce is a safe and high-quality product. It is no coincidence that pediatricians recommend using it as complementary foods.

    – It is recommended to give children under one year of age mashed potatoes produced in an industrial way. Compared to homemade, it has a number of advantages: good grinding, which is difficult to achieve at home, which means easier and better digestibility.

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