| Title: | "Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour" |
| Author(s): | Ayseli MT; Yilmaz MT; Cebi N; Sagdic O; Ozmen D; Capanoglu E; |
| Address: | "Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul, Turkey; Genetris Danismanlik, Mersin University Technopark, 33343 Yenisehir, Mersin, Turkey. Electronic address: tayseli@genetris.com. Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, 80204, Jeddah 21589, Saudi Arabia; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul, Turkey. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul, Turkey. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey" |
| DOI: | 10.1016/j.foodchem.2020.126208 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | "Adult Chenopodium quinoa/*chemistry Diet, Gluten-Free Flour/analysis Gas Chromatography-Mass Spectrometry Humans Infant *Infant Food/analysis Mothers Odorants/*analysis Rheology Spectroscopy, Fourier Transform Infrared *Taste Transition Temperature Volati;" |
| Notes: | "MedlineAyseli, Mehmet Turan Yilmaz, Mustafa Tahsin Cebi, Nur Sagdic, Osman Ozmen, Duygu Capanoglu, Esra eng England 2020/02/08 Food Chem. 2020 Jun 15; 315:126208. doi: 10.1016/j.foodchem.2020.126208. Epub 2020 Jan 14" |
