Oxidative stability of baby dehydrated purees formulated with different oils and germinated grain flours of quinoa and amaranth

LOBO M.; SAMMÁN N.; IRIGARAY B.; IRIGARAY B.; JIMENEZ M.D.; GROMPONE M.A.; JIMENEZ M.D.; GROMPONE M.A.; LOBO M.; SAMMÁN N.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2020

0023-6438

Fat oxidative stability (OS) is an important parameter in foods because it causes sensory deterioration and rejection. The aim of this work was to evaluate the OS of dehydrated purees for babies. Purees (6) were formulated with Andean potato, pumpkin, non-germinated and germinated quinoa and amaranth flours (NGGF and GGF, respectively), and different oils: soybean:sunflower (SSO), canola (CO) and sunflower:chia (SChO). Fat was extracted by Soxhlet method; lipid profile (GC), tocopherol contents (HPLC) and OS (DSC) were analyzed. Changes of free fatty acids content (FFA) during germination were studied by TLC. Tertiary-butyl hydroquinone (TBHQ) was determined in the oils. FFA increased in both grains, and tocopherols decreased in quinoa and increased in amaranth during germination, which influenced their OS. So, purees with GGF had lower OS than those made with NGGF. SSO had the best OS due to the high content of TBHQ. The purees made with SSO had OS like those formulated with CO, probably because the TBHQ got lost during cooking and sterilization. The purees with SChO had the lowest OS due to their great amount of ω3 and the low antioxidant content. The best option to formulate the puree was with germinated grain flours and CO.