Journal of Food, Agriculture and Environment
Vol 20,
Issue 1,2022
Online ISSN: 1459-0263
Print ISSN: 1459-0263
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Formulation and evaluation of quinoa (Chenopodium quinoa) cutlet
Author(s):
Shankar Soundariya,
Chinnappan A. KalpanaRecieved Date: 2021-10-18, Accepted Date: 2021-12-16
Abstract:Quinoa is a most popular health food and is gluten-free, rich in dietary fibre, high in protein and minerals, and has beneficial antioxidants. These components may exert beneficial effects on metabolic, cardiovascular, and gastrointestinal health. The study was undertaken to formulate cutlets, a snack from quinoa, to evaluate their acceptability based on organoleptic parameters, and to analyse their nutrient content. The overall acceptability and mean scores for the recipe were analysed by sensory evaluation using a five-point scale and a panel of thirty semi-trained panel members. The best variation of quinoa cutlet was analysed for selected nutrients using standardised methods. The study findings revealed that quinoa cutlets had a higher content of minerals, protein, fibre, omega-3 fatty acids and present in sufficient quantities for a balanced diet.
Keywords:Quinoa,
Chenopodium quinoa, cutlet, nutrient analysis, sensory evaluationJournal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 1
Category: Food and Health
Pages: 28-31
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