title: Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.).
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.
authors.affiliation: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil.
authors.forename: Andrea B
authors.initials: AB
authors.lastname: Schumacher
authors.forename: Adriano
authors.initials: A
authors.lastname: Brandelli
authors.forename: Fernanda C
authors.initials: FC
authors.lastname: Macedo
authors.forename: Luiza
authors.initials: L
authors.lastname: Pieta
authors.forename: Tâmmila V
authors.initials: TV
authors.lastname: Klug
authors.forename: Erna V
authors.initials: EV
authors.lastname: de Jong
keywords: Amino acids; Chenopodium quinoa; Cocoa; Polyphenol; Protein; Vitamin E