Beverage made from quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus) flours with added omega 3 and vitamins

Abstract

This research work was based on the need to develop a new production line of beverages for the population with protein consumption deficiencies and polyunsaturated fat with special emphasis on the benefit of children with the objective of formulating a product for the prevention of malnutrition and cognitive health. The mixture was made primarily from pseudocereals of quinoa and amaranth. Its main characteristic was that it is enriched with omega 3 fatty acids in the form of docosahexaenoic acid (DHA) and will contain added vitamins. Previously, using spreadsheets, optimal formulations of chocolate, vanilla and cookies & cream were obtained with equal concentrations omega 3 (DHA). In addition, quinoa and kiwicha flours were used, and three formulations were tabulated according to healthy food regulations Law N°30021. The beverage took into account not exceeding the technical parameters in relation to sodium, sugar and saturated fats. Then, in a laboratory accredited by the National Quality Institute (INACAL), microbiological and physicochemical analyses were carried out, including the bromatological evaluation of the protein and DHA concentration. Subsequently, sensory analysis tests were carried out, in which children from the San Juan de Lurigancho district were given a taste, determining that it had a high level of acceptability, suitable for seeking to position itself in the national market and compete with international brands of formulas and beverages enriched with DHA.