Vol. 11, Special Issue 7 (2022)

Author(s):
Susmita Ranjan and Thejus Jacob

Abstract:
In order to create RTS beverages has the same texture, particle size, and mouthfeel as dairy products, soaked and cooked Quinoa seeds are combined with an enzyme treatment, and xanthan gum; which are studied in this article. A ready-to-drink non-dairy beverage made from quinoa, is a healthy, calorie-free drink that will be quench thirst and give a booster of energy. Quinoa is advantageous for those who are lactose intolerant, and it is healthy, gluten-free product that is suitable for all demographics. Sterilization results in a lower microbial load and a longer shelf life, allowing for longer storage times. Both necessary fatty acids and protein are abundant in quinoa. The final product is kept for sensory assessment using the nine-point hedonic scale and proximate analysis. In this article, discussed about the analysis for two evaluation processes namely, as sensory and physio-chemical processes done by the mathematical and statistical techniques as ANOVA and CRD models. From the sensory evaluation processes, performance of formulation T1 give acceptable response on sensory basis as well as nutritional values.