DEVELOPMENT AND STANDARDIZATION OF� QUINOA (Chenopodium quinoa) � INCORPORATED FOOD PRODUCTS TO COMBAT�MALNUTRITION

�DEVELOPMENT AND STANDARDIZATION OF� QUINOA (Chenopodium quinoa) � INCORPORATED FOOD PRODUCTS TO COMBAT�MALNUTRITION �

1. DEVELOPMENT AND STANDARDIZATION OF QUINOA (Chenopodium quinoa) INCORPORATED FOOD PRODUCTS TO COMBAT MALNUTRITION Submitted by Ms. M.KALEESWARI II M.Sc. Home Science - Nutrition and Dietetics V V Vanniaperumal College for Women Virudhunagar

2. Content Introduction Objectives Methodology Result discussion Conclusion

3. INTRODUCTION Quinoa (Chenopodium quinoa Willd) was known to the Incas as “the mother of all grains” and was believed to be sacred. It has been consumed in the form of food as well as medicine for the last 5000 years. Quinoa, a pseudo cereal, is recognized as one of the world’s healthiest foods due to its high nutritional value along with its potential to cater various health benefits. Being a good source of complete protein (contains all the nine essential amino acids), unsaturated fatty acids, minerals, vitamins, fibre and antioxidants, it is considered as “superfood”.

4. INTRODUCTION It is a staple food of ancient civilizations and got originated in the Andean region of South America. It is a small seed which look like a cross between sesame seeds and millets.

5. Objectives To develop quinoa incorporated food products. To formulate and standardize quinoa incorporated food products by sensory evaluation To analyze the nutritional qualities of the quinoa and selected quinoa incorporated food products . To analyze the physico -chemical, phytochemical and antioxidant activity of the selected quinoa incorporated food products. To analyze the storage stability of the selected quinoa incorporated food products .

6. methodology Collection of Quinoa ( From Local Market) Preparation of Quinoa Flour Development of Protein rich products using Quinoa Flour

7. methodology Quinoa Cookies, Laddoo, Chocolate, Cake Standardization of developed food products through organloeptic evaluation Analysis of developed Quinoa Products

8. methodology Nutrient analysis Moisture Protein Fibre Ash Carbohydrate Phytochemicals Total phenolic content Flavonids saponin Storage and shelf life studies of developed products by using Aluminium and LDPE Packages Statistical analysis of data

9. INGREDIENTS CONTROL SAMPLE - A SAMPLE - B SAMPLE - C Rice flour 70g 40 g 20g - Quinoa - 30g 50g 70g Sugar 30g - Jaggery - 30g 30 g 30 g Ghee 1 tsp - to taste 1 tsp 1tsp 1tsp Ingredients usEd for the preparation of QUINOA LADDOO

10. Ingredients usEd for the preparation of QUINOA CHOCHOLATE INGREDIENTS CONTROL SAMPLE -A SAMPLE - B SAMPLE - C Cocoa powder 3 g 3 g 3 g 3 g Butter 3 g 3 g 3g 3 g Sugar powder 3 g 3 g 3 g 3 g Milk powder 2g 2g 2g 2g Quinoa - 10g 15g 20g Olive oil 1 ml 1 ml 1ml 1ml Honey 1 tsp 1 tsp 1 tsp 1 tsp

11. Ingredients usEd for the preparation of QUINOA COOKIES INGREDIENTS CONTROL SAMPLE - A SAMPLE - B SAMPLE - C Wheat flour 70g 40 g 30 g 20 g Butter 10 g 10 g 10 g 10 g Sugar powder 20 g 20 g 20 g 20 g Quinoa - 30 % 40 % 50 %

12. RESULT DISCUSSION Sensory Evaluation of Quinoa Laddoo Sensory Characteristics Control Sample A Sample B Sample C Colour 2.9± 0.11 3 .6 ± 0.09 4.0 ± 0.01 4.8± 0.13 Flavour 2.8±0.07 3.8 ± 0.11 4.1 ± 0.03 4.8± 0.13 Texture 2.8 ± 0.16 3 .5 ± 0.19 4.0 ± 0.01 4.8± 0.13 Taste 2.5± 0.07 3.6 ± 0.09 4.6 ± 0.08 4.8± 0.13 Overall Acceptability 2.9± 0.11 3.9 ± 0.13 4.2 ± 0.06 4.8± 0.13 Above table reveals that the mean scores for the colour , flavour , texture, taste and overall acceptability of quinoa laddoo . In this analysis, it was found out that sample C secured more score than the control, sample A and B.

13. RESULT DISCUSSION Sensory Evaluation of Quinoa Cookies Sensory Characteristics Control Sample A Sample B Sample C Colour 2.9± 0.11 3 .6 ± 0.09 4.0 ± 0.01 4.6± 0.11 Flavour 2.8±0.07 3.8 ± 0.11 4.2 ± 0.06 4.7± 0.03 Texture 2.8 ± 0.16 3 .5 ± 0.19 4.4 ± 0.08 4.8± 0.18 Taste 2.5± 0.07 3.6 ± 0.09 4.6 ± 0.08 4.6± 0.13 Overall Acceptability 2.9± 0.11 3.9 ± 0.13 4.6 ± 0.08 4.6± 0.04 Above table reveals that the mean scores for the colour , flavour , texture, taste and overall acceptability of quinoa cookies. In this analysis, it was found out that sample C secured more score than the control, sample A and B.

14. RESULT DISCUSSION Sensory Evaluation of Quinoa Chocolate Sensory Characteristics Control Sample A Sample B Sample C Colour 2.9± 0.11 3 .6 ± 0.09 4.0 ± 0.01 4.6± 0.11 Flavour 2.8±0.07 3.8 ± 0.11 4.2 ± 0.06 4.7± 0.03 Texture 2.8 ± 0.16 3 .5 ± 0.19 4.4 ± 0.08 4.8± 0.18 Taste 2.5± 0.07 3.6 ± 0.09 4.6 ± 0.08 4.6± 0.13 Overall Acceptability 2.9± 0.11 3.9 ± 0.13 4.6 ± 0.08 4.6± 0.04 Above table reveals that the mean scores for the colour , flavour , texture, taste and overall acceptability of quinoa chocolate. In this analysis, it was found out that sample C secured more score than the control, sample A and B.

15. CONCLUSION Quinoa seed can be considered as highly beneficial due to its nutritional sources and can be easily incorporated into homemade foods. It prevents protein and calcium deficiency disorders along with other associated problems.

16. references