Abstract
Fat oxidative stability (OS) is an important food parameter because it causes sensory deterioration and rejection. The aim of this work was to evaluate the OS of the lipid fraction of baby dehydrated purees. Purees (6) were formulated with Andean potato, pumpkin, non-germinated and germinated quinoa and amaranth flours, and different oils: soybean-sunflower (SSO), canola (CO) and sunflower-chia (SChO). Purees were dehydrated by forced air circulation oven. The fat from the purees and the grain flours was extracted by Soxhlet method. Lipid profile, tocopherol contents and OS were analyzed in oils and lipid fractions. Changes of free fatty acids (FFA) during germination were studied. Tertiary-butyl hydroquinone (TBHQ) was determined in the oils used in formulations. During germination, FFA increased in both grains; tocopherols decreased in quinoa and increased in amaranth. Purees with germinated grain flours had lower OS than those made with non-germinated grain flours. SSO had the best OS due to the high content of TBHQ. However, purees made with SSO had OS like those formulated with CO. Purees with SChO had the lowest OS due to its great ω3 content and low antioxidant contents. Germinated grain flours and CO were the best ingredients to formulate baby purees.
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