DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCTS INCORPORATING QUINOA SEED
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Date
2018
Authors
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Publisher
MPUT, UDAIPUR
Abstract
Quinoa (Chenopodium quinoa) has been cultivated in the Andean region for
several thousand years, being one of the main grain crops supplying highly nutritious
food. Quinoa is an important food source for human consumption in the Andean region
and has immense industrial value. Quinoa has been selected by FAO (2014) as one of the
crops destined to offer food security in the 21st century, because the quinoa plants are
tolerant to salinity and drought stress, and can grow on marginal regions Its consumption
may be less as it is hard to digest containing anti-nutritional factors as Saponin and phytic
acid. There are numbers of technologies identified by which anti-nutritional factors can
be reduced to a large extent.
The study was planned with the objectives to assess physico-chemical
characteristics, development of products and quality evaluation of developed foods,
preparation of information material. For the purpose Quinoa whole and quinoa dehulled
were purchased from local market of Udaipur. Quinoa seeds were cleaned and stored in
air tight container at room temperature. The study was conducted in five phases. First
phase was physicochemical analysis of Quinoa seed in which physical properties,
functional properties and chemical properties were analyzed. It was observed that Quinoa
seed is similar to a flattened sphere is a small sized seed with poor hydration and swelling
capacity. Quinoa flour has fair emulsion capacity although the foaming capacity of
quinoa flour is weak but stability of foam is better than the refined wheat flour.
Functional properties as oil absorption capacity, emulsifying activity of quinoa flour was
found good and acceptable for bakery products. Depending on the chemical analysis of
Quinoa whole, Quinoa dehulled, the Quinoa dehulled considered nutritionally dense due
to its better nutritional composition and low anti-nutrients than Quinoa whole. In second
phase processing treatments as soaking (6, 12, 18, 24 hr) and germination (12, 24, 36,
48hr) were applied on Quinoa whole and Quinoa dehulled and proximate composition,
mineral profile and anti-nutrients, total anti-oxidant activity were assessed. Chemical
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analysis of processing treatment depicts that in 24hr germination protein content was
highest and anti-nutrients were lower and higest anti oxidant properties as compare to
other processing treatments. Food Products (Chapati, Biscuit, Namkeen, Khakhra,
Handwa, ladoo, patty, chilla, sattu, utapam, khaman, cake) were developed in phase three
through incorporation of quinoa dehulled flour in 40, 60, 80 and 100 percent. On the basis
of sensory evaluation by 30 panel members, 40 to 60% percent was found highly
acceptable. In phase four, quality evaluation of Quinoa dehulled flour was performed in
terms of functional properties and peroxide value. Results of functional properties WAC
% decreased significantly, The oil absorption capacity (OAC) of seeds flour was low but
gradually increased significantly in the first 3 month of storage and decreased
significantly in the last month (6th month), There was a marginal difference in LGC
values over the months. The peroxide value was not recorded during the initial storage
period. It could only be detected at 90 days and 180 days of storage interval, with the
values 0.89±0.03 meq/kg and 1.09±0.08 meq/kg respectively, on dry weight basis. In
phase fifth booklet was developed. The topic was “Nutritious product of Quinoa”. The
findings of the study elucidate that the developed booklet was evaluated as very good by
the experts.
Description
Development and Quality Evaluation of Value Added Products Incorporating Quinoa Seed