| Abstract | dc.description.abstract | The elaboration of mixtures of protein powder flours for the preschool population 2-5 years old has been a common practice in the last decades. The goal of this work was the evaluation of some physical, chemical and rheological properties as well as the color of the baby food type cream made with a nutritional supplement formulated with flours of quinua and lupinus, plus additives and chicken flavoring in a 90 day conservation period. After this time, some mechanical and powder fluency properties were evaluated. The results were: moisture content <10,5% and Aw <0,61 without significant variations; peroxide index increased in gradual form with a linear behavior reaching 8,34meq of O-2 per kg of fat. The baby food type cream showed a pseudoplastic behavior characteristic that decreased in the course of time in spite of maintaining high consistency. The CIEL*a*b* color coordinates did not display significant differences through during the storage period, the color maintaining a "beige" tonality. Delta E showed erratic behavior up to 45 days, becoming stable at 90 days. The water holding capacity of the mixture at 0 days was of 2,3 0,06 times. At the end of the study the bulk and tap density were 0,463 and 0,526g.m.l(-1), and the draining time and speed of 1,38s and 13,66g.cm(-2).s(-1), reaching a steady angle of 38,4 degrees, reason why is located as powders with a low fluency. | en_US |
