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- Title
Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.
- Authors
Sekhavatizadeh, Seyed Saeed; Karimi, Abdolhamid; Hosseinzadeh, Saeid; Shaviklo, Amir Reza; Abedi, Mohsen; Mahmoodianfard, Hamidreza; Ghaedmohammadi, Mohsen
- Abstract
The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low‐fat desserts. In this study, low‐fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water‐holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.
- Subjects
QUINOA; DESSERTS; DAIRY products; ELECTRON microscopy; PROTEINS; MILK
- Publication
Food Science & Nutrition, 2023, Vol 11, Issue 1, p516
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.3082