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Vol. 11, Issue 1 (2022)

Effect of storage period and packaging material on moisture and sensory properties on parched, puffed and malted quinoa products

Author(s):
Mahendra Kumar, Alpana Singh, Ankit Bharti and Madhvi Sharma
Abstract:
All the processed products developed by optimisation of malting, puffing and parching which were organoleptically acceptable. In the present study among two packaging material, aluminium foil with paper laminates was revealed as best for sensory attributes with higher score in comparison to the PVC rigid containers at the end of storage. Processed products packed in aluminium foil with paper laminates were successfully stored for 90 days at room temperature without any major changes in moisture and organoleptic parameters. According to the scoring was done on nine point hedonic scale, overall acceptability of malted quinoa of 24 hrs soaked with 144 hrs germination indicated “like very much” while malted quinoa (12 hrs, 48 hrs) which indicated “like slightly”. Highest score (8.7) was scored by taste aspect of malted quinoa (24 hrs, 144 hrs), which indicated “like very much” while lowest score was scored by colour aspect (5.9) of malted quinoa (12 hrs, 48 hrs) which indicated “like moderately”. Texture profile of parched quinoa (160°C, 30 s) shows maximum score (8.9) whereas parched sample ( 190°C, 30 s) shows minimum score (6.6). In case of puffing, color & appearance aspect got highest “like very much” whereas texture aspect got lowest “like moderately”. This study evaluates the acceptance level of quinoa products among consumers by determining consumption by different socio-economic strata, determining consumption of various processed products.
Pages: 1414-1418  |  217 Views  78 Downloads


The Pharma Innovation Journal
How to cite this article:
Mahendra Kumar, Alpana Singh, Ankit Bharti, Madhvi Sharma. Effect of storage period and packaging material on moisture and sensory properties on parched, puffed and malted quinoa products. Pharma Innovation 2022;11(1):1414-1418.

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