Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Abstract

Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Keywords: proximate composition; proteins; acidification during storage; sensory attributes. Practical Application:The utilization of quinoa in yogurt formulations can enhance their nutritional value.

The impact of quinoa flour on some properties of ayran

“…As a result of the research, they found that the addition of quinoa flour caused a decrease in pH values. Curti, Vidal, Curti, and Ramón (2017) found that when adding different amounts of quinoa (1%, 3%, and 5%) to yogurts, the pH of yogurts decreased due to storage, and that the yogurt affected the gel structure, and that it was important to affect consumers.…”

The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt

“…Furthermore, quinoa starch grains are small in size and highly stable, making this starch applicable as substitute for chemically modified starches (Sharma et al ). Recently, Codină et al () and Curti et al () successfully applied quinoa flour in cow's milk yoghurt, resulting in high viscosity and nutritional value. However, it negatively affected the texture and the overall acceptability when added at more than 1 g/100 mL in a product.…”

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

“…Curti et al 45 and Hasani et al 4 added, respectively, quinoa flour at concentrations of 1.0%, 3.0% and 5.0% and barley bran at concentrations of 0.300%, 0.600%, 0.900% and 1.20% in yogurts and verified that higher cereal concentrations can affect texture as well as influence flavor and aroma, and thus contribute to product rejection. In general, the addition of cereals in yogurts causes a sandy texture, influenced by the type of cereal and its concentration 3,46 .…”

“…According to Curti et al 45 , overall acceptability is a complex term that comprises the combination of different sensory perceptions. In this context, the rejection by the consumer of any of the sensorial characteristics can negatively influence the general perception of the yogurt.…”