| Popis: |
The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this work was to evaluate the influence of the addition of organic quinoa flour (at three concentrations: 0, 3, and 6%) in organic pumpkin creams on their physicochemical properties during the storage time. These organic creams were elaborated according to the industrial procedures. pH, water activity (Aw), and colour (CIELAB) parameters were evaluated during storage time (0, 30, and 60 days). Quinoa flour addition increased the pH. Aw was not affected by quinoa addition. Lightness (L*) increased with the increase in quinoa concentration, on the contrary, redness (a*) and yellowness (b*) decreased. All the physicochemical parameters evaluated (pH, Aw, and colour coordinates) were stable during the storage time. The addition of quinoa flour to organic pumpkin creams is an interesting option to develop healthy new food products. |
