Development and evaluation of quinoa based snack items

Abstract

Quinoa has exceptional physico-chemical and nutritional properties amongst food grains. This pseudo-cereal and to a certain extent its leaves were traditionally used for human and livestock consumption in the Andean region from times immemorial. Quinoa was used to prepare snack items like porridge, salad and payasam. The best colour rating was for payasam (8.57) followed by salad (7.53) and porridge (6.67). Payasam had the highest score for texture with 8.33 and least was for porridge with 6.56. Taste was highest for payasam (8.60) followed by salad (7.83) and porridge (6.77). Payasam with (8.40) had the highest flavour followed by salad (7.73) and porridge (7.00). Overall acceptability was highest for payasam and least was porridge. Hence out of the three snack items, payasam was rated the best.