Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate

Abstract

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

“…), a highly nutritious Andean grain (Dakhili et al, 2019;Vidaurre-Ruiz et al, 2023), is an efficient alternative for the formulation of new food products, being both gluten-free and environmentally sustainable (Amiryousefi et al, 2021). Due to this reason, technological efforts have been made to incorporate quinoa into various food matrices, for example in the breads (Coţovanu et al, 2023;El-Sohaimy et al, 2021), cookies (Jan et al, 2018;Meriles et al, 2022), muffins (Özgören & Yapar, 2022), meat products (Bahmanyar et al, 2021;Park et al, 2021;Teixeira et al, 2020), dairy products (Abdelmontaleb et al, 2021;Kef & Arslan, 2021;Sekhavatizadeh et al, 2023), quinoa drinks (Ayub et al, 2021;Jeon et al, 2022;Pineli et al, 2015), etc. However, despite the promise these products hold, challenges persist in sensory acceptance due to the bitter taste of quinoa (Suárez-Estrella et al, 2018).…”