Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods

摘要

The aim of this work was to compare different cooking–drying methods to obtain dehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used to formulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), and extrusion (ED). Proximal composition, particle size and morphology, water absorption capacity, and solubility were evaluated in DPs. Color, texture profile (TP), and sensory characteristics were determined in fresh pure and rehydrated powders (RPs). The LD particles were smaller and homogeneous; CD showed collapsed particles, and ED presented agglomerated particles. Different drying methods influenced the rehydration properties of DPs, as well as the color, TP, and sensory evaluation of RPs. The best method to obtain dehydrated baby purees was extrusion.