Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods
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,...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
|
| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/53/1/13 |