Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains

Jimenez, Dolores; Lobo, Manuel; Motta, Carla; Castanheira, Isabel; Sammán, Norma

Publication

Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains

2022-09-15Journal article

dc.contributor.author	Jimenez, Dolores
dc.contributor.author	Lobo, Manuel
dc.contributor.author	Motta, Carla
dc.contributor.author	Castanheira, Isabel
dc.contributor.author	Sammán, Norma
dc.date.accessioned	2023-02-03T14:13:39Z
dc.date.available	2023-02-03T14:13:39Z
dc.date.issued	2022-09-15
dc.description.abstract	A fresh baby puree (FP) was elaborated with quinoa and amaranth flours (native and germinated), and the nutritional, technological, and sensory changes induced by different drying methods were investigated: lyophilization (LD), forced convection (CD), and extrusion (ED). FP had an amino acids content appropriate for baby consumption; ED had lower digestibility (75%) compared with CD (82%) and LD (83%). ED had the highest water absorption capacity (2.2 g/g). Rehydrated LD had the lightest color (L* = 67), while rehydrated ED (L* = 59) was the darkest. Rehydrated ED had the highest hardness (335 N), adhesiveness (1199 N.m), and chewiness (209 N). Both rehydrated LD and CD were described as having an intense, bitter, and strange flavor; while rehydrated ED was described as dark, consistent, sweet, fruity, and presented the best acceptability. Therefore, the appropriate method to obtain dehydrated baby purees was extrusion. Novelty impact statement	pt_PT
dc.description.abstract	Novelty impact statement: Babies are a vulnerable age group because they have an underdeveloped digestive system; therefore, the use of nutritionally improved foods, such as those obtained from germination, could give added value to the products developed for them. In this study, the characteristics of a gluten-free baby puree formulated with germinated Andean grains were highlighted; furthermore, as the dehydration could increase the shelf life and availability of the puree, it was dried by different methods. The rheological, textural, and sensory characteristics of the rehydrated puree were studied, leaving for later publications the study of the generation of anti-nutritional or toxic compounds during drying.	pt_PT
dc.description.sponsorship	The authors would like to thank the”Consejo Nacional de Investigaciones Científicas y Técnicas” (CONICET), Project Ia ValSe- Food-CYTED (Ref. 119RT0567), “Cooperativa Agropecuaria y Artesanal Unión Quebrada y Valles” (CAUQUEVA) for allowing the use of the extruder, and the “Instituto Superior de Investigaciones Biológicas” (INSIBIO) for animal assays.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	J Food Process Preserv. 2022 Sep 23;e17189:1-9. doi: 10.1111/jfpp.17189	pt_PT
dc.identifier.doi	10.1111/jfpp.17189	pt_PT
dc.identifier.issn	0145-8892
dc.identifier.uri	http://hdl.handle.net/10400.18/8500
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Wiley	pt_PT
dc.relation.publisherversion	https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.17189	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Quinoa	pt_PT
dc.subject	Amarant	pt_PT
dc.subject	Nutrition	pt_PT
dc.subject	Processing	pt_PT
dc.subject	Fresh Baby Puree	pt_PT
dc.subject	Composição dos Alimentos	pt_PT
dc.title	Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	9	pt_PT
oaire.citation.startPage	1	pt_PT
oaire.citation.title	Journal of Food Processing and Preservation	pt_PT
oaire.citation.volume	e17189	pt_PT
rcaap.embargofct	Acesso de acordo com política editorial da revista.	pt_PT
rcaap.rights	embargoedAccess	pt_PT
rcaap.type	article	pt_PT