Estudio del uso de la harina de quinua (Chenopodium quinoa) para la elaboración de yogurt.

Abstract

The objective of this research work was to study the use of quinoa flour (Chenopodium quinoa) in the elaboration of yogurt. The bibliographic search was carried out in reliable information sites such as Google Scholar, Ecuadorian Digital Library, Scielo, Dialnet, Redalyc and ScienceDirect where scientific articles and books have been published in English and Spanish from 2015 to 2021. The results obtained indicated that quinoa flour contains all essential amino acids, fatty acids, carbohydrates, vitamins and minerals. In the analysis of the nutritional composition of quinoa flour the average values were 16.35 % which represented protein, 73.83 % total carbohydrates, 7.17 % fat and 2.65 % ash. With respect to the physicochemical characteristics of the yogurt with quinoa flour, the treatments with 0.8% and 1% quinoa flour showed a significant increase in nutritional value. Regarding organoleptic properties, consumers indicated that the addition of 2.5 % and 3 % quinoa flour did not affect the color, odor, flavor and texture of the finished product. It is concluded that the use of quinoa flour positively favored the physicochemical characteristics of yogurt, making it a nutritious and beneficial product for the health of children and adults. Therefore, it is recommended to promote the consumption of yogurt with the inclusion of quinoa flour percentages that have shown greater acceptability in the investigations consulted.