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

Autores
Jimenez, María Dolores; Miraballes, Marcelo; Gámbaro, Adriana; Lobo, Manuel Oscar; Samman, Norma Cristina
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Jimenez, María Dolores. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Miraballes, Marcelo. Universidad de la Republica; Uruguay
Fil: Gámbaro, Adriana. Universidad de la Republica; Uruguay
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Materia
QUINOA
AMARANTH
GERMINATION
TECHNOLOGICAL PROPERTIES
SENSORY CHARACTERISTICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/121556
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/121556
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristicsJimenez, María DoloresMiraballes, MarceloGámbaro, AdrianaLobo, Manuel OscarSamman, Norma CristinaQUINOAAMARANTHGERMINATIONTECHNOLOGICAL PROPERTIESSENSORY CHARACTERISTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Baby 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.Fil: Jimenez, María Dolores. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Miraballes, Marcelo. Universidad de la Republica; UruguayFil: Gámbaro, Adriana. Universidad de la Republica; UruguayFil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaElsevier Science2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/121556Jimenez, María Dolores; Miraballes, Marcelo; Gámbaro, Adriana; Lobo, Manuel Oscar; Samman, Norma Cristina; Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics; Elsevier Science; LWT - Food Science and Technology; 124; 108901; 7-20190023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108901info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819312435info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:42:49Zoai:ri.conicet.gov.ar:11336/121556instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:42:49.376CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
title Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
spellingShingle Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
Jimenez, María Dolores
QUINOA
AMARANTH
GERMINATION
TECHNOLOGICAL PROPERTIES
SENSORY CHARACTERISTICS
title_short Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
title_full Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
title_fullStr Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
title_full_unstemmed Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
title_sort Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics
dc.creator.none.fl_str_mv Jimenez, María Dolores
Miraballes, Marcelo
Gámbaro, Adriana
Lobo, Manuel Oscar
Samman, Norma Cristina
author Jimenez, María Dolores
author_facet Jimenez, María Dolores
Miraballes, Marcelo
Gámbaro, Adriana
Lobo, Manuel Oscar
Samman, Norma Cristina
author_role author
author2 Miraballes, Marcelo
Gámbaro, Adriana
Lobo, Manuel Oscar
Samman, Norma Cristina
author2_role author
author
author
author
dc.subject.none.fl_str_mv QUINOA
AMARANTH
GERMINATION
TECHNOLOGICAL PROPERTIES
SENSORY CHARACTERISTICS
topic QUINOA
AMARANTH
GERMINATION
TECHNOLOGICAL PROPERTIES
SENSORY CHARACTERISTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Jimenez, María Dolores. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Miraballes, Marcelo. Universidad de la Republica; Uruguay
Fil: Gámbaro, Adriana. Universidad de la Republica; Uruguay
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/121556
Jimenez, María Dolores; Miraballes, Marcelo; Gámbaro, Adriana; Lobo, Manuel Oscar; Samman, Norma Cristina; Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics; Elsevier Science; LWT - Food Science and Technology; 124; 108901; 7-2019
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/121556
identifier_str_mv Jimenez, María Dolores; Miraballes, Marcelo; Gámbaro, Adriana; Lobo, Manuel Oscar; Samman, Norma Cristina; Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics; Elsevier Science; LWT - Food Science and Technology; 124; 108901; 7-2019
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108901
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819312435
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.216834

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