Physicochemical and rheological properties of purees based on Mafafa (Xanthosoma robustum) and quinoa (Chenopodium quinoa Willd.) with the addition of cryoprotectants.

Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa-quinoa-olive oil puree.