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.

译文

:当前工作的目的是评估用藜麦(藜麦藜麦(Chenopodium quinoa Willd。))面粉(QF)制备的辅食(CF)制剂的理化,流变,分子,热和感官特性。观察到QF的添加显着影响CF制剂的物理化学和流变性质,导致更高的蛋白质和粗纤维,但是更低的总糖含量以及增加的储能(G')和损失(G'')模量值。由于添加了QF,玻璃化转变温度降低了。 FTIR光谱显示存在源自QF的芳香族氨基酸。 GC,GC-MS和GC-O分析显示存在50种香气和23种香气活性化合物,其中醛,醇和酮是最常见的化合物。 QF为8%的配方获得最高的感官评分。 QF可用于改善CF产品的理化,流变,热和感官性能。

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