National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Quinoa is a pseudocereal, a native to Andean regions. Recently it is gaining importance due to its nutritional composition. Raw and dehulled quinoa grains were procured from Hyderabad. Raw quinoa grains were pre-soaked (6, 8 and 10 hours) and germinated for 12 and 24 hours. Three different temperature (80 ÌŠ, 100 ÌŠ and 120ÌŠ C) was allowed in the roasting process. Further value added products were developed by incorporating germinated quinoa grain flour at different variations (25, 50, 75 and 100 per cent). Whereas, chikki was developed by roasted quinoa grains at different incorporation per cent level (50, 75 and 100 per cent). Processing methods showed that 8 hours of pre soaking and 24 hours of germination had acceptable sprout length and germination percentage. In roasting process 120 ÌŠ C for 7 minutes had acceptable sensory scores. Sensory evaluation of value added product showed that 100 per cent incorporated in processed quinoa beverage found to be highly acceptable and 75 per cent of roasted quinoa showed 8.65 mean overall acceptability scores. Thus it was concluded that processing methods influenced that sensory scores and quinoa can be acceptable upto 100 per cent in the value added products.
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