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J Food Sci Technol. 2010 Mar;47(2):202-6. doi: 10.1007/s13197-010-0029-x. Epub 2010 Apr 10.

Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.).

Author information

  • 1Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil.

Abstract

Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cysteine, tyrosine and methionine increased by 104, 72, 70%, respectively in chocolate containing 20% quinoa. The amino acid pattern was as per WHO standards, which was adequate to human needs. The chocolate with quinoa was approved by 92% of the sensory panel. All the samples showed an index of acceptance above 70%. Quinoa could be used at the levels evaluated in this study adding its potential health benefit to the dark chocolate.

KEYWORDS:

Amino acids; Chenopodium quinoa; Cocoa; Polyphenol; Protein; Vitamin E

PMID:
23572625
[PubMed]
PMCID:
PMC3550963
Free PMC Article
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