Compote is a widely consumed food among children and a favorable target for finding new formulations that combat food insecurity and child malnutrition. The objective of this study was to evaluate alternatives for the formulation and preparation of compotes based on tropical fruits and gelatinized quinoa flour (Chenopodium quinoa). The fruits used were guava, mango and passion fruit. A completely randomized block experimental design was developed with three treatments and 80 repetitions. The treatments used differ only in the composition of the compote, with a common production procedure that included a pasteurization operation by heat treatment that guaranteed safety. The product was sensory evaluated using a facial hedonic scale; Physicochemical and microbiological tests were carried out, as well as an analysis of the nutritional value of the most widely accepted compote. ANOVA was app...

Compote is a widely consumed food among children and a favorable target for finding new formulations that combat food insecurity and child malnutrition. The objective of this study was to evaluate alternatives for the formulation and preparation of compotes based on tropical fruits and gelatinized quinoa flour (Chenopodium quinoa). The fruits used were guava, mango and passion fruit. A completely randomized block experimental design was developed with three treatments and 80 repetitions. The treatments used differ only in the composition of the compote, with a common production procedure that included a pasteurization operation by heat treatment that guaranteed safety. The product was sensory evaluated using a facial hedonic scale; Physicochemical and microbiological tests were carried out, as well as an analysis of the nutritional value of the most widely accepted compote. ANOVA was app...