Sensory quality characteristics of gluten-free products prepared with germinated quinoa (Chenopodium quinoa Wild)
Open accessAbstract
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.
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Substituting germinated quinoa flour at 25% leads to acceptable ladoo and chapattis.
“The result was evaluated regarding sensory attributes and indicated that 25% of germinated quinoa flour leads to acceptable ladoo and chapattis.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [130]
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References 9 · Cited by 7
Research works printed but not linked: 1
- Yuvarani, S., and Anitha, V. 2016. A study on the consumer acceptance, nutritive value and antioxidant activity of multigrain ladoo. International Journal of Home Science. 2(3): 227-232.
- Authors
- Srujana, N. S., Kumari, B. A., Maheswari, K. U., Devi, K. B. S., & Suneetha, W. J.
- Affiliations
- Professor Jayashankar Telangana Agricultural University (IN)
- ORCID
- Maheswari, K. Uma
- Venue
- International Journal of Current Microbiology and Applied Sciences
- Publisher
- Excellent Publishers
- Published
- 2017-08-10
- Volume
- 6
- Issue
- 8
- Pages
- 3507-3514
- ISSN
- 2319-7692 (ISSN-L)
- 2319-7706
- OpenAlex
- W2749977226
- Cited by
- 7
- References
- 9
- Citations by year
- 2025: 1 · 2024: 2 · 2023: 1 · 2020: 1 · 2018: 1 · 2017: 1
- FWCI
- 0.92
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by-nc-sa
- Locations
- International Journal of Current Microbiology and Applied Sciences (publishedVersion, cc-by-nc-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- quinoa, gluten-free foods, sensory acceptability, wheat flour, ragi flour
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