Sensory evaluation of purees for baby formulated with Andean products using projective mapping

M.D. JIMENEZ; MIRABALLES M.; BARRIOS G.; LOBO M.; GÁMBARO A.; SAMMÁN N.

Simposio; Pangborn 2017; 2017

Adequate feeding in the early stages of life is very important for good physical-cognitive development. At six months, the infant incorporates easily digestible foods of semisolid consistency, since the gastrointestinal tract is immature. Quinoa and Amaranth contain good quality proteins lipids, vitamins, minerals, and antioxidants. Germination can improve their nutritional content and digestibility. The objective of this work was to study the sensory perception of purees, evaluating whether changes occur upon the addition of flour made from germinated grains versus ungerminated. Nine formulations were prepared with andean potato, pumpkin, and flour made from a) ungerminated and b) germinated quinoa and amaranth and c) combining both in equal proportions. In addition, each formulation used one of three different oils (soy:sunflower, canola or sunflower:chia). Projective mapping was undertaken by 16 semi-trained panelists. Data was analyzed by using multiple factorial analysis (MFA) and the samples were grouped by Hierarchical Cluster Analysis (HCA). Fifty one descriptive terms were generated and MFA explained 49.04% of the variance. The purees were differentiated into three groups. Purees made from ungerminated flour (GI) had low odor, a light and opaque color, of dense consistency, unhomogeneous texture with a slightly sweet and smooth cereal/pumpkin/fruity taste. Purees made from germinated flour (GII) had a very bright color, of more liquid consistency, with an odd and unpleasant very sweet, bitter and intense taste/odor with an aftertaste. Purees made from combined flours (GIII), had medium intensity odor, a pleasant and firm consistency, a soft and uniform texture, low salt with a sandy and fatty turnip/carrot taste. All samples were described as having a fresh appearance with orange colored pieces. In conclusion, purees using flour from germinated grains produced negative sensory changes, while purees made using flour from a combination of germinated/ungerminated grains improved the sensorial attributes of the product.