ABSTRACT
Fruits are washed, trimmed, and cooked, and the pulp is passed through a continuous rotary unit with perforation, followed by the addition of ascorbic acid (0.14%). Clingstone peaches are preferable for the preparation of baby food because of the yellow color of the puree, better storage ability, nonmelt ing flesh, and thicker consistency. The peach pulp is blended with sugar syrup, sterilized at 110°C, and deaerated. It can either be canned or preserved in jars. The final peach baby food has soluble solids 21-22%, a pH of 3.0-4.1, and 0.35-0.45% acidity (as citric acid) (Yu and Gao, 1994; Zhang, 1994).
