1. Introduction

Quinoa (Chenopodium quinoa Wild.) plant belongs to the Chenopodiaceae family, which also includes spinach and beet. There are approximately 250 species of this family all over the world and it is an endemic plant peculiar to South America. The main carbohydrate component of quinoa is starch, and it constitutes 52% to 69% of it. Its total diet fibre is close to that in grain products (7% to 9.7%) while its soluble fibre content is known to be in the 1.3% to 6.1% band. Due to the quality and quantity of its lipid fraction, quinoa is accepted as an alternative oil seed. It has an oil rate of 2.0% to 9.5%, and is rich in terms of essential fatty acids such as linoleic and alpha-linolenic acids. It contains antioxidants like alpha and gamma tocopherol in high concentrations [1-3].

2. Method of Product Manufacture

2.1 Ingredients to be used

1. Double toned milk
2. Quinoa flour/malt
3. Cocoa powder

2.2 Formulation

Table 1: Ingredients.

2.3 Processing of Quinoa flour or malt

Figure 1: Processing of Quinoa flour or malt.

2.4 Flow chart for the preparation of the product

Figure 2: Preparation of Quinoa based RTS dairy beverage.

3. Results and Discussion

Quinoa based RTS dairy beverage from different mixtures of Quinoa powder, Cocoa powder and double toned milk is subjected to sensory evaluation and scores are recorded for different parameters are presented in Table 2 [4-6].

Table 2: Sensory evaluation of five Quinoa based RTS dairy beverage.

3.1 Color and appearance

The mean color and appearance score for different treatments of Quinoa based RTS dairy beverage are ranged from 8.1 to 8.34. The treatment T₁ (8) is found to be significantly best of the rest of the treatments. It was observed that increase in the level of quinoa flour in the beverage decreases the score of color and appearance slightly (0-5).

3.2 Flavor

It is observed that the mean score for the flavor of Quinoa based RTS dairy beverage for treatments T₀, T₁, T₂, T₃, T₄ and T₅ are 7.8, 8.9, 8.23, 8.20, 8.1 and 7.89 respectively. The treatment T₁ is superior of T₀ to T₅ treatments. It is observed from above findings that 1 gram of Quinoa, 1 gram of cocoa, 2 grams of sugar and 100 ml of milk will give rich taste to the product.

3.3 Consistency

The mean score for the consistency attributes of Quinoa based RTS dairy beverage ranges from 7.21 to 8.66. The treatment T₁ (8.66) is significantly best over the rest of the treatments.

3.4 Mouth feel

The highest mouth feel score is observed for treatment T₁ (8.27) followed by T₂ (8.16), T₃ (8.04), T₀ (8.01), T₄ (7.9) and T₅ (7.6). 1-gram Quinoa malt or powder is most acceptable (T₁).

3.5 Overall acceptability

The mean score for treatment T₀, T₁, T₂, T₃, T₄ and T₅ are 8.12, 8.54, 8.22, 7.91, 8.04 and 7.90 respectively. The treatment T₁ (8.54) is most accepted by the judges. So, use of 1-gram Quinoa malt or powder is most acceptable than the other treatment combinations (0-5) [7-8].

4. Conclusion

Addition of Quinoa malt or powder into milk makes it more nutritious and also helps in improving and increase in the acceptability of milk by many people. The optimum amount of Quinoa malt or powder that can be used in the process of preparation of Quinoa based RTS dairy beverage is up to 1-gram.

References

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