Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

•The rheological and sensory properties of complementary foods were evaluated.•23 aroma-active compounds were detected in all samples.•Aldehydes, alcohols and ketones were the most prevalent group of compounds.•Quinoa flour may improve the nutritional properties of samples. The aim of the current wo...

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Bibliographic Details
Published in:Food chemistry 2020-06, Vol.315, p.126208-126208, Article 126208
Main Authors: Ayseli, Mehmet Turan, Yilmaz, Mustafa Tahsin, Cebi, Nur, Sagdic, Osman, Ozmen, Duygu, Capanoglu, Esra
Format: Article
Language:English
Subjects:
Adult
Aroma-active compounds
Chenopodium quinoa - chemistry
Complementary food
Diet, Gluten-Free
Flour - analysis
Gas Chromatography-Mass Spectrometry
Humans
Infant
Infant Food - analysis
Mothers
Odorants - analysis
Quinoa flour
Rheology
Sensory analysis
Spectroscopy, Fourier Transform Infrared
Taste
Transition Temperature
Volatile Organic Compounds - analysis
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Summary:•The rheological and sensory properties of complementary foods were evaluated.•23 aroma-active compounds were detected in all samples.•Aldehydes, alcohols and ketones were the most prevalent group of compounds.•Quinoa flour may improve the nutritional properties of samples. The aim of the current work was to evaluate the physicochemical, rheological, molecular, thermal and sensory properties of complementary food (CF) formulations prepared with quinoa (Chenopodium quinoa Willd.) flour (QF). It was observed that QF addition significantly affected the physicochemical and rheological properties of CF formulations, resulting in higher protein and crude fiber, but lower total sugar contents and increased storage (G′) and loss (G″) modulus values. The glass transition temperature decreased due to QF addition. The FTIR spectra revealed the presence of aromatic amino acids derived from QF. GC, GC–MS and GC-O analyses revealed the presence of 50 aroma and 23 aroma-active compounds, among which aldehydes, alcohols and ketones were the most prevalent group of compounds. The formulation with 8% QF received the highest sensory scores. QF could be used to improve the physicochemical, rheological, thermal and sensory properties of CF products.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126208