Optimization and storage study of Quinoa Flour Chocolate.

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Date
2019
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Centre of Food Science and Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi
Abstract
The present study was based on the Optimization and storage study of quinoa flour chocolate; four quinoa based chocolate samples were prepared by supplementing quinoa flour at 10, 15, 20 and 15pecent. The developed samples were sensory evaluated using nine-point hedonic rating scale and were also nutritionally analyzed by using standard methods. quinoa based chocolate were found to be highly acceptable at 20 percent level of supplementation of quinoa having overall acceptability scores are 8.03, 8.1, and 8, for texture, colour and flavour respectively in sample B. The developed products were found to have increased nutrient content in terms of protein and antioxidant. The highest protein content was found and storage study at 3˚C is ideal for chocolate because no degradation in body and texture, colour and appearance, taste and flavour in 42 days of storage in LDP bag.
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Quinoa
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