Development of a vegetable spreadable paste made from sorghum and millet whole grain flour

Introduction: current nutritional guidelines recommend increasing the consumption of products based on whole grain cereals since they are rich in dietary fibers and bioactive components. The technological and sensory properties of these products are still a challenge for the food industry. The aim of the study was increase the availability of whole-grain based products through the development of aspreadable vegetable paste, pate-type, suitable for the increasing celiac population. Material and Method: sorghum and millet whole grain flours were obtained. The rest of the ingredients were evaluated and selected according to the characteristics desired for the product. The centesimal composition of the paste as well as its sensory properties and life time were analyzed. Results: the ingredients selected were (in %): margarine (16.7), sugar (1.1), salt (1.1), ascorbic acid (2.0), calcium propionate (0.3), pregelatinized starch (2.7), soy protein (25.1) and xanthan gum (0.5). The life time was followed for 28 days across (i) chemical analysis of: humid (55.5-51.3%, p-value = 0.000741), peroxide index(<0.1 meqO2/Kg) acid index (4.3-6.2 mg K(OH)/g); (ii) microbiological counts of: clostridium, Escherichia coli and Salmonella spp (absence), aerobic mesophiles, total coliforms, Staphylococcus aureus and moulds and yeasts which (< 100); (iii) sensory evaluation (acceptable). Conclusions: a spreadable paste was obtained which was 100% vegetable with organoleptic properties similar to those of a pate, which can be stored for a period of 28 days.