Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate

Seyed Saeed Sekhavatizadeh; Abdolhamid Karimi; Saeid Hosseinzadeh; Amir Reza Shaviklo; Mohsen Abedi; Hamidreza Mahmoodianfard; Mohsen Ghaedmohammadi

doi:10.1002/fsn3.3082

Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate

Food Sci Nutr. 2022 Sep 28;11(1):516-526. doi: 10.1002/fsn3.3082. eCollection 2023 Jan.

Authors

Seyed Saeed Sekhavatizadeh¹, Abdolhamid Karimi², Saeid Hosseinzadeh³, Amir Reza Shaviklo⁴, Mohsen Abedi⁵, Hamidreza Mahmoodianfard⁶, Mohsen Ghaedmohammadi⁶

Affiliations

¹ Assistant Professor of Fars Agricultural and Natural Resources Research and Education Center AREEO Shiraz Fars Iran.
² Assistant Professor of Animal Science Research, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research Education and Extension Organization AREEO Shiraz Iran.
³ Professor of Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine Shiraz University Shiraz Iran.
⁴ Associate Professor of Food Science and Technology, Department of Animal Processing, Animal Science Research Institute of Iran Agricultural Research, Education and Extension Organization (AREEO) Karaj Iran.
⁵ Lecturer of Agricultural Education and Extension Institute, Agricultural Research, Education and Extension Organization (AREEO) Tehran Iran.
⁶ Lecturer of Fars Agricultural and Natural Resources Research and Education Center AREEO Shiraz Iran.

Abstract

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.

Keywords: Milk dessert; Titicaca; amino acid profile; enrichment; quinoa protein.