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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

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 Kumari1*, 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