Product development on the basis of cereal and leguminous flours to coeliac disease in children aged 6-24 months; II: properties of the mixtures

• Published in: Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral Vol. 26; no. 1; pp. 161 - 169
• Main Authors: Cerezal Mezquita, P, Urtuvia Gatica, V, Ramírez Quintanilla, V, Arcos Zavala, R
• Format: Journal Article
• Language: Spanish
• Published: Spain 01.01.2011
• Subjects: Celiac Disease - diet therapy; Chenopodium quinoa - chemistry; Color; Dietary Fats - analysis; Dietary Proteins - analysis; Dietary Supplements; Edible Grain; Fabaceae; Flour; Food Preservation; Food, Formulated; Humans; Infant; Lupinus - chemistry; Musa; Oryza - chemistry; Taste; Viscosity; Zea mays - chemistry
• ISSN: 1699-5198
• DOI: 10.3305/nh.2011.26.1.4939

The nutritional formulations of high protein content, provided by a flour mixture from two Andean cultures, quinua (Chenopodium quinua Willd) and lupino (Lupinus albus L), with two traditional cereals, maize (Zea mays L.) and rice (Oryza sativa L.), entailed to the preparation of a "sweet mixture" for the elaboration of "queques" and another "dessert mixture" flavoured with banana, that can be prepared with water or milk, constituted a good alternative as food supplement for the nutrition of children aged 6-24 months who suffer from celiac disease, since they contribute to the quality improvement of the protein, by essential amino acids compensation, they are of low cost and allow an increase in availability of products for gluten-intolerant children. Some physical, chemical, rheological, mechanical and fluidity properties, as well as the color of these mixtures for a period of conservation of 90 days were evaluated. At the end of the storage, the sweet mixture turned out to be of "little flow" and the dessert mixture changed from "little flow" to "easy flow". Viscosity for the dessert mixture, with its two types of dilutions, water and milk, presented a behavior of pseudoplastic fluid. It was possible to guess that the time of shelf life of the mixtures would be of 9 months before achieving the rancidity limit (10 mEq of oxigen/kg of fat, which would disqualify the product for consumption). The CIEL*a*b* color coordinates did not show significant differences keeping the colour in "a beige" tonality.