CIITED 26768
CENTRO INTERDISCIPLINARIO DE INVESTIGACIONES EN TECNOLOGIAS Y DESARROLLO SOCIAL PARA EL NOA
Unidad Ejecutora - UE
artículos
Título:
Purees Formulated with Andean Grains and Dried with Different Methods
Autor/es:
JIMENEZ M.D.; LOBO M.; SAMMÁN N.
Revista:
Proceedings
Editorial:
MDPI
Referencias:
Lugar: Basilea; Año: 2020 vol. 53 p. 1 - 7
ISSN:
2504-3900
Resumen:
The aim of this work was to compare different cooking?drying methods to obtaindehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used toformulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), andextrusion (ED). Proximal composition, particle size and morphology, water absorption capacity, andsolubility were evaluated in DPs. Color, texture profile (TP), and sensory characteristics weredetermined in fresh pure and rehydrated powders (RPs). The LD particles were smaller andhomogeneous; CD showed collapsed particles, and ED presented agglomerated particles. Differentdrying methods influenced the rehydration properties of DPs, as well as the color, TP, and sensoryevaluation of RPs. The best method to obtain dehydrated baby purees was extrusion.
