Open AccessQuality Characteristics of Carrot (Daucus carota L.) Puree Supplemented with Quinoa (Chenopodium quinoa Willd.)
Author(s) -
Maha M. Gomaa,
Mahmoud Gomaa,
W. M. M. Abd El-All
Publication year - 2021
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2021/v20i430288
Subject(s) - chenopodium quinoa , palatability , food science , taste , daucus carota , nutrient , chenopodium , biology , chemistry , horticulture , agronomy , ecology , weed
The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the best general palatability for the consumer. Carrot puree blends were analyzed for nutritional, chemical, microbial and sensory properties. It was found that by increasing the mixing ratio of quinoa with proportion of carrot the protein ratio reached 5.959 gm/100gm in blend (4) compared with 1.845gm/100 gm in blend (1). The best and highest results were in terms of protein and amino acids, especially essential ones, carrot quinoa puree in comparison with control indicated increase in minerals such as calcium 47.666 mg/100gm and iron 6.107 mg/100gm in blend (4) compared with the control were 35.171 mg/100gm and 3.242 mg/100gm, respectively. It was concluded that the greater the percentage of quinoa in substitution the higher the nutritional value and the better general acceptance. As for general palatability, the mixtures contained 10% followed by 20% had a slight difference until the end of the experiment.
Therefore, it is recommended to utilize the quinoa seeds because of their high nutritional values in nutrition, where for children, the elderly and vegetarian people in several forms as flour in the baked goods or in a puree form added to fruits and vegetables.