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

Mehmet Turan Ayseli; Mustafa Tahsin Yilmaz; Nur Cebi; Osman Sagdic; Duygu Ozmen; Esra Capanoglu

doi:10.1016/j.foodchem.2020.126208

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

Mehmet Turan Ayseli^*
, Mustafa Tahsin Yilmaz
, Nur Cebi
, Osman Sagdic
, Duygu Ozmen
, Esra Capanoglu

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Yildiz Technical University
Mersin University
Faculty of Engineering, King Abdulaziz University

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

36 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Makale numarası	126208
Dergi	Food Chemistry
Hacim	315
DOI'lar	https://doi.org/10.1016/j.foodchem.2020.126208
Yayın durumu	Yayınlandı - 15 Haz 2020

Bibliyografik not

Publisher Copyright:
© 2020 Elsevier Ltd

Finansman

The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Authors acknowledges the funds received from “Small and Medium Enterprises Development Organization of Turkey (KOSGEB) (Mersin, Turkey) (Grant Numbers: 2718, 2017). The authors would like to thank the mothers and infants who consented to take part in this study. The authors also acknowledge the funds received from “ Small and Medium Enterprises Development Organization of Turkey (KOSGEB) (Turkey) (Grant Numbers: 2718, 2017). Special thanks to Volkan Kilic and Murat Unsal (Kuantum Arastirma Tic. Ltd. Sti.) and Asli Elif TANUGUR (SBS Bilimsel Bio Cozumler San. Tic. A.S) for their contribution to interpret sensory analysis results. The authors would like to thank the mothers and infants who consented to take part in this study. The authors also acknowledge the funds received from ?Small and Medium Enterprises Development Organization of Turkey (KOSGEB) (Turkey) (Grant Numbers: 2718, 2017). Special thanks to Volkan Kilic and Murat Unsal (Kuantum Arastirma Tic. Ltd. Sti.) and Asli Elif TANUGUR (SBS Bilimsel Bio Cozumler San. Tic. A.S) for their contribution to interpret sensory analysis results.

Finansörler	Finansör numarası
KOSGEB	2718
Small and Medium Enterprises Development Organization of Turkey
Ministry of Micro, Small and Medium Enterprises

Belgeye Erişim

10.1016/j.foodchem.2020.126208

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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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",

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 = "Aroma-active compounds, Complementary food, Quinoa flour, Rheology, Sensory analysis",

author = "Ayseli, \{Mehmet Turan\} and Yilmaz, \{Mustafa Tahsin\} and Nur Cebi and Osman Sagdic and Duygu Ozmen and Esra Capanoglu",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = jun,

day = "15",

doi = "10.1016/j.foodchem.2020.126208",

language = "English",

volume = "315",

journal = "Food Chemistry",

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T1 - Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

AU - Ayseli, Mehmet Turan

AU - Yilmaz, Mustafa Tahsin

AU - Cebi, Nur

AU - Sagdic, Osman

AU - Ozmen, Duygu

AU - Capanoglu, Esra

PY - 2020/6/15

Y1 - 2020/6/15

N2 - 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.

AB - 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.

KW - Aroma-active compounds

KW - Complementary food

KW - Quinoa flour

KW - Rheology

KW - Sensory analysis

UR - https://www.scopus.com/pages/publications/85078817977

U2 - 10.1016/j.foodchem.2020.126208

DO - 10.1016/j.foodchem.2020.126208

M3 - Article

C2 - 32032831

AN - SCOPUS:85078817977

SN - 0308-8146

VL - 315

JO - Food Chemistry

JF - Food Chemistry

M1 - 126208

ER -

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

Özet

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Finansman

Belgeye Erişim

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