Development of Traditional Snack Items with Fermented Quinoa

P. Prathyusha; B. Anila Kumari; K. Uma Maheswari; K. B. Suneetha Devi; W. Jessie Suneetha

doi:https://doi.org/10.20546/ijcmas.2018.712.402

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Original Research Articles Volume : 7, Issue:12, December, 2018

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Int.J.Curr.Microbiol.App.Sci.2018.7(12): 3555-3561

DOI: https://doi.org/10.20546/ijcmas.2018.712.402

Development of Traditional Snack Items with Fermented Quinoa

P. Prathyusha¹, B. Anila Kumari^1*, K. Uma Maheswari¹, K. B. Suneetha Devi² and W. Jessie Suneetha¹

¹Department of Foods and Nutrition, Professor Jayashankar Telangana State, Agricultural University, Rajendranagar, Hyderabad, 500030, Telangana, India
²Department of Agronomy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad, 500030, Telangana, India

^*Corresponding author

Abstract:

Quinoa (Chenopodium wild) belongs to goosefoot family of “Chenopodiaceae”. Quinoa is mostly useable and consumable grain in all over the world now a day because of their excellent nutritional composition. Present study aims to develop fermented quinoa incorporated snack items. Fermented quinoa flour was incorporated at 25%, 50%, 75% and 100% in snack items like namakpara and chekkalu. Incorporated snack items were organoleptically evaluated by semi trained panel members. The mean sensory scores for colour, texture and flavour of fermented quinoa incorporated namakpara were very near to control. Namakpara incorporated with 25% fermented quinoa and chekkalu incorporated with 50% were acceptable.

Keywords: Fermented quinoa, Snacks, Namakpara, Chekkalu

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How to cite this article:

Prathyusha, P., B. Anila Kumari, K. Uma Maheswari, K.B. Suneetha Devi and Jessie Suneetha, W. 2018. Development of Traditional Snack Items with Fermented Quinoa.Int.J.Curr.Microbiol.App.Sci. 7(12): 3555-3561. doi: https://doi.org/10.20546/ijcmas.2018.712.402

Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Original Research Articles Volume : 7, Issue:12, December, 2018

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