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- Title
Formulation and Evaluation of Quinoa Based Nachos - A Nutritious Snack.
- Authors
PATIBALLA, MOUNIKA; RAVINDRA, USHA
- Abstract
Quinoa is a pseudo cereal, known as wonder grain and super food with treasure trove of nutrients, low glycemic index and immense potential as functional and neutraceutical ingredients to be explored in various physiological conditions, disease risk reduction and wellness. Hence, the present study was undertaken with an objective to formulate and evaluate quinoa based nachos an all time favourite snack. Quinoa nachos were developed by replacing corn flour with quinoa flour at 25, 50, 75 and 100 per cent and evaluated for sensory parameters, proximate composition and storage stability by standard procedure. Results indicated that 100 per cent replacement of corn flour with quinoa flour had higher sensory scores of 8.52 (appearance), 8.93 (colour), 8.57 (flavour), 8.68 (taste), 8.76 (texture) and 8.89 (overall acceptability), respectively. Further, it had high protein (13.12g), fiber (8.83g) and ash (3.92g) with low CHO (50.41g) and energy content (396 kcal/100 g). The maximum shelf life of the products was 90 days under the storage conditions studied. Hence, 100 per cent quinoa flour could be replaced with corn flour in developing nutritious nachos.
- Subjects
QUINOA; NACHOS; CORN flour; GLYCEMIC index; SNACK foods; FLOUR
- Publication
Mysore Journal of Agricultural Sciences, 2022, Vol 56, Issue 4, p289
- ISSN
0047-8539
- Publication type
Article