Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics

Abstract

Baby foods must be nutritious, semi-solid and of easy digestion. Quinoa and amaranth are a good source of proteins, lipids, fiber, vitamins, minerals and antioxidants. Germination can improve their nutritional properties; however, their technological and sensory characteristics are affected. The aim of this work was to develop purees formulated with non-germinated and germinated Andean grain flours (NGGF and GGF, respectively), and to evaluate their nutritional, technological and sensory characteristics. Nine formulations with potato, pumpkin, and quinoa and amaranth flours (NGGF, GGF and mix of both) were analyzed. In each formulation soybean:sunflower, canola, and sunflower:chia oils were used. Proximate composition, water activity, pH, soluble solids, color, rheology and texture of purees, and in vitro protein digestibility of grain flours, were determined. The sensory characteristics of samples were studied using projective mapping. The nutritional content of purees did not differ, but the protein digestibility of grain flours improved with germination, so the protein digestibility of purees would improve too. The GGF and canola oil caused deterioration in the rheological and textural properties of the purees. The sensory evaluation differentiated three groups: Purees with NGGF, GGF and mix of both; GGF worsened the sensory characteristics. Mixed flours were the best alternative.