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Vol. 6, Issue 10 (2017)

Standardisation and evaluation of quinoa incorporated breakfast items

Author(s):
M Priyanka, Jessie Suneetha W, K Uma Maheswari, KB Suneetha, V Vijaya Lakshmi and B Anila Kumari
Abstract:
Quinoa seeds have been consumed similar to rice in soups, puffed to make breakfast cereal or ground to flour to produce toasted and baked goods like cookies, breads, biscuits, noodles, flakes, tortillas and pancakes after it was discovered as healthy food by North Americans and Europeans in the 1970’s. Its popularity is dramatically increased in recent years due to its high protein content and gluten free nature helpful for diabetic and celiac patients respectively. The germinated quinoa sprouts have been incorporated in salads. The best colour rating for kichidi was 7.69 followed by vada with 7.60 and chapathi with 6.57. Kichidi only had the highest score for texture with 7.56 and least was for chapathi with 7.13. Taste was highest for kichidi (8.17) followed by vada (7.80) and chapathi (7.43). Kichidi with (7.70) had the highest flavour followed by vada (7.50) and chapathi (7.20). Overall acceptability was highest for kichidi and least was for chapathi. Hence, out of the three breakfast items prepared, kichidi was rated the best.
Pages: 200-201  |  578 Views  25 Downloads
How to cite this article:
M Priyanka, Jessie Suneetha W, K Uma Maheswari, KB Suneetha, V Vijaya Lakshmi, B Anila Kumari. Standardisation and evaluation of quinoa incorporated breakfast items. Pharma Innovation 2017;6(10):200-201.
The Pharma Innovation Journal