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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.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(4): 681-691
DOI: https://doi.org/10.20546/ijcmas.2021.1004.068


Quinoa (Chenopodium quinoa) Grains Processing and its Value Added Products
S. M. Pritham1*, M. L. Revanna1, Usha Ravindra1, B. Kalpana2,Niranjana Murthy3 and Madhusudan4
1Department of Food Science and Nutrition, 2Post-Harvest Technology Unit,
3AICRN (Under utilized crops),
4Deparment of Genetics and Plant Breeding, UAS, GKVK, Bangalore, Karnataka, India
*Corresponding author
Abstract:

Quinoa is a pseudocereal, a native to Andean regions. Recently it is gaining importance due to its nutritional composition. Raw and dehulled quinoa grains were procured from Hyderabad. Raw quinoa grains were pre-soaked (6, 8 and 10 hours) and germinated for 12 and 24 hours. Three different temperature (80 ̊, 100 ̊ and 120̊ C) was allowed in the roasting process. Further value added products were developed by incorporating germinated quinoa grain flour at different variations (25, 50, 75 and 100 per cent). Whereas, chikki was developed by roasted quinoa grains at different incorporation per cent level (50, 75 and 100 per cent). Processing methods showed that 8 hours of pre soaking and 24 hours of germination had acceptable sprout length and germination percentage. In roasting process 120 ̊ C for 7 minutes had acceptable sensory scores. Sensory evaluation of value added product showed that 100 per cent incorporated in processed quinoa beverage found to be highly acceptable and 75 per cent of roasted quinoa showed 8.65 mean overall acceptability scores. Thus it was concluded that processing methods influenced that sensory scores and quinoa can be acceptable upto 100 per cent in the value added products.


Keywords: Germination, roasting, quinoa grain flour, sensory evaluation, chikki
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How to cite this article:

Pritham, S. M., M. L. Revanna, Usha Ravindra, B. Kalpana, Niranjana Murthy and Madhusudan. 2021. Quinoa (Chenopodium quinoa) Grains Processing and its Value Added Products.Int.J.Curr.Microbiol.App.Sci. 10(4): 681-691. doi: https://doi.org/10.20546/ijcmas.2021.1004.068