Abstract
Baby foods must be nutritious, semi-solid and of easy digestion. Quinoa and amaranth are a good source of macro and micronutrients. 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. Formulations (9) 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. Chemical composition, water activity, pH, soluble solids, color, rheology and texture of purees, and in vitro protein digestibility of grain flours, were determined. Sensory characteristics of samples were studied using projective mapping. Nutritional content of purees did not differ, but the protein digestibility of grain flours improved with germination. Soluble solids and pH with GGF were higher and lower than purees with NGGF. GGF and canola oil caused deterioration in rheological and textural properties of the purees. The sensory evaluation differentiated the purees with NGGF, GGF and mix of both; GGF worsened the sensory characteristics. Mixed flours and sunflower:chia oil were the best alternative to formulate baby purees.
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