Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild)
Year: 2017
Type: article
Abstract: Germination can be used to improve the sensory properties of cereal and pseudo-cereal grains. Quinoa is rich in minerals, vitamins, fibre and high amounts of protein of a high nutritional value. This study examined the effects of germinated quinoa substitutions on at various proportions on sensory properties of traditional recipes of India ladoo (sweet) and chapathies (unleavened Indian flat bread). Five types of formulations of products were prepared with germinated quinoa flour ranging from 25, 50, 75 and 100%. These products were evaluated for sensory attributes. Laddu prepared with 100% ragi flour, chapathi prepared with 50% of wheat flour and 50% of Jowar flour was served as control. Sensory data indicated that the ladoo and chapathi with up to 25% of germinated quinoa flour were acceptable, while additional germinated quinoa flour resulted in a decreased mean score for overall acceptability.
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2749977226