alexa Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.).


Journal of Nutrition & Food Sciences

Author(s): Schumacher AB, Brandelli A, Macedo FC, Pieta L, Klug TV,

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Abstract Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20\% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20\% quinoa showed only 9\% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 ╬╝mol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cysteine, tyrosine and methionine increased by 104, 72, 70\%, respectively in chocolate containing 20\% quinoa. The amino acid pattern was as per WHO standards, which was adequate to human needs. The chocolate with quinoa was approved by 92\% of the sensory panel. All the samples showed an index of acceptance above 70\%. Quinoa could be used at the levels evaluated in this study adding its potential health benefit to the dark chocolate.
This article was published in J Food Sci Technol and referenced in Journal of Nutrition & Food Sciences

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