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 …