Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 12, Special Issue 9 (2023)

Organoleptic attributes of functional food mix

Author(s):
Sindhu PB, Ravindra U, CT Ramachandra, ML Revanna, KM Harinikumar and D Shobha
Abstract:
Quinoa and amaranth were soaked in hot water overnight, shade dried and popped. The popped grains were then ground into quinoa and amaranth flour to obtain functional food mix. The developed functional food mix was then subjected to sensory evaluation by 21 semi trained panel members using nine-point hedonic scale. Sensory attributes of quinoa and amaranth functional food mix at 25 percent incorporation level ranked no. 1 with overall acceptability score of 8.90 and 8.60 respectively. Therefore, these can be used as excellent alternative, dietary sources to enrich the beverages to meet the nutritional requirements of athletes which is need of hour by most of the athletes. Quinoa can be used as one of the best protein source for low cost nutrition and sports mix which has got very good bioavailable protein, minerals and complex carbohydrates with low glycemic index. People suffering from non-communicable diseases can also consume this functional food mix.
Pages: 1700-1704  |  96 Views  40 Downloads
How to cite this article:
Sindhu PB, Ravindra U, CT Ramachandra, ML Revanna, KM Harinikumar and D Shobha. Organoleptic attributes of functional food mix. The Pharma Innovation Journal. 2023; 12(9S): 1700-1704.

Call for book chapter