Journal of Food Science and Technology

, Volume 47, Issue 2, pp 202–206

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

  • Andrea B. Schumacher
  • Adriano Brandelli
  • Fernanda C. Macedo
  • Luiza Pieta
  • Tâmmila V. Klug
  • Erna V. de Jong
Original Article

DOI: 10.1007/s13197-010-0029-x

Cite this article as:
Schumacher, A.B., Brandelli, A., Macedo, F.C. et al. J Food Sci Technol (2010) 47: 202. doi:10.1007/s13197-010-0029-x

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

Cocoa Chenopodium quinoa Protein Amino acids Vitamin E Polyphenol 

Copyright information

© Association of Food Scientists & Technologists (India) 2010

Authors and Affiliations

  • Andrea B. Schumacher
    • 1
  • Adriano Brandelli
    • 1
  • Fernanda C. Macedo
    • 1
  • Luiza Pieta
    • 1
  • Tâmmila V. Klug
    • 1
  • Erna V. de Jong
    • 1
  1. 1.Instituto de Ciência e Tecnologia de AlimentosUniversidade Federal do Rio Grande do Sul (UFRGS)Porto AlegreBrazil