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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 3507-3514
DOI: https://doi.org/10.20546/ijcmas.2017.608.419


Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild)
Naga Sai Srujana1, 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, Telangagna, India
2Department of Agronomy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad, 500030, Telangagna, India
*Corresponding author
Abstract:

Germination can be used to improve the sensory properties of cereal and pseudo-cereal grains. Quinoa is rich in minerals, vitamins, fibre and high amounts of protein of a high nutritional value. This study examined the effects of germinated quinoa substitutions on at various proportions on sensory properties of traditional recipes of India ladoo (sweet) and chapathies (unleavened Indian flat bread). Five types of formulations of products were prepared with germinated quinoa flour ranging from 25, 50, 75 and 100%. These products were evaluated for sensory attributes. Laddu prepared with 100% ragi flour, chapathi prepared with 50% of wheat flour and 50% of Jowar flour was served as control. Sensory data indicated that the ladoo and chapathi with up to 25% of germinated quinoa flour were acceptable, while additional germinated quinoa flour resulted in a decreased mean score for overall acceptability.


Keywords: Germinated quinoa, Laddu, chapathi, Low gluten products.
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How to cite this article:

Naga Sai Srujana, M., B. Anila Kumari, K. Uma Maheswari, K.B. Suneetha Devi and Jessie Suneetha, W. 2017. Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild).Int.J.Curr.Microbiol.App.Sci. 6(8): 3507-3514. doi: https://doi.org/10.20546/ijcmas.2017.608.419