a

Food Science and Technology ISSN 0101-2061

DDOI: http://dx.doi.org/10.1590/1678-457X.27716

Chemical characterization, texture and consumer acceptability of yogurts

supplemented with quinoa flour
Carolina Antonela CURTI1*, Paula Micaela VIDAL2, Ramiro Néstor CURTI3, Adriana Noemí RAMÓN2

Abstract
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on
proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa
flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture,
carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were
measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale,
102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed
significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a
positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa
compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis
and increases in total acidity) and consumer acceptability.
Keywords: proximate composition; proteins; acidification during storage; sensory attributes.
Practical Application: The utilization of quinoa in yogurt formulations can enhance their nutritional value.

1 Introduction
Pseudocereals are healthy and nutritive foods which provide as matrices to deliver several functional components into human
vectors for diversification and innovation (Collar et al., 2014). diet (Hashemi Gahruie  et  al., 2015). In general, the overall
Quinoa, (Chenopodium quinoa Willd) a pseudocereal crop properties of yogurt, such as acidity level, the production of
native to the Andes, has been recognized as a nutritious grain aroma compounds as well as the sensory profile (appearance,
worldwide, due to both the relatively high nutritional value color and texture), are important traits which have a decisive role
(compared to staple cereals) as a source of unsaturated fatty in consumer acceptance of products (Sfakianakis & Tzia, 2014).
acids, vitamins, minerals and bioactive compounds, and the
Several ingredients can be used in the formulation of yogurts.
quality of its proteins as regards its essential amino acid content
In this sense, inulin, fruit powders, vegetable oils, antioxidants,
(Graf  et  al., 2015). Moreover, the recognition and diffusion
dietary fibre, minerals, probiotics, and vitamins have been
of quinoa functional properties such as high water retention
successfully incorporated aiming to enhance their nutritional value
capacity, gelation and emulsification have allowed its increasing
and appeal to consumers (Sfakianakis & Tzia, 2014). Changes in
utilization in value-added products (Valcárcel-Yamani & Lannes,
textural characteristics (cohesiveness, adhesiveness and firmness)
2012; Graf et al., 2015).
were evinced and sensory attributes (flavor and aroma) were the
Numerous food and nutraceutical products have been limiting factors to consumer acceptability (Bertolino et al., 2014;
developed from quinoa. Treated seeds have been used for flavoring Pelaes Vital et al., 2015; Perina et al., 2015; Pimentel et al., 2012;
or texturizing food products, flour as additives and fermented Sah et al., 2016). On the other hand, the addition of quinoa flour
beverages were obtained by boiling, soaking and mixing quinoa to yogurts contributed to postacidification during refrigerated
with plant-derived extracts (Graf et al., 2015). However, only storage (Casarotti et al., 2014).
few studies have investigated the potential quinoa represents to
Considering the possibility to supplement yogurts with quinoa
supplement fermented dairy products (Casarotti et al., 2014).
flour, we hypothesized that this addition would not influence the
Fermented milks, which are highly-consumed foods in the physicochemical (chemical composition, texture, acidification
world and more nutritious compared to milk due to high contents and syneresis during storage) and sensory characteristics of
of proteins, minerals and vitamins, have been traditionally used final products. Hence, the aim of this study was to formulate

Received 11 Oct., 2016

Accepted 01 July, 2017
1
Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Instituto de Investigaciones para la Industria Química, Universidad Nacional de Salta – UNSa, Salta,
Argentina
2
Laboratorio de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta – UNSa, Salta, Argentina
3
Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Laboratorio de Investigaciones Botánicas – FCN, Universidad Nacional de Salta – UNSa, Sede
Regional Sur, Salta, Argentina
*Corresponding author: [email protected]

Food Sci. Technol, Campinas, 37(4): 627-631, Oct.-Dec. 2017 627

 Yogurts supplemented with quinoa flour

firm yogurts added with quinoa flour at different concentrations 2.3 Stability of yogurts during refrigerated storage
(1, 3 and 5g 100 mL-1) and evaluate the effects on proximate
The pH with a digital pH-meter (Ludwing) and total acidity
composition, gel stability during storage, instrumental texture by titration (Association of Official Analytical Chemists, 1995)
and consumer acceptability of final products. of yogurt samples were recorded at 1st, 7th, 14th, and 28th
days during storage at 5 °C. The spontaneous whey separation
2 Materials and methods from undisturbed set yogurt was measured according to
Quinoa seeds from Abralaite de Colanzulí, department of Amatayakul et al. (2006). Whey was collected from a yogurt
Iruya (3600 masl), Province of Salta, Argentina were manually cup at an angle of 45° and results were expressed as percent of
weight over the initial weight of yogurts.
classified and washed for 30 min. with tap water to eliminate
bitter taste and toxic saponins. Washed grains were dried at
55-60 °C for 6 h, packed in polyethylene bags and stored at room 2.4 Instrumental texture of yogurts
temperature until they were used in analysis and processing. A TPA was carried out after one day of storage by employing
Quinoa flour was obtained by grinding seeds in a coffee grinder a QTS-25 Brookfield Texture Analyzer. Yogurts in their original
and sieved into 250 μm. containers, were compressed using acrylic cylinder probe at
a depth of 3 mm, with a compression speed of 30 mm min−1,
2.1 Formulation of firm yogurts 5 g trigger point; target value and back-off distance of 8 mm and
10 mm, respectively. Hardness (in g), adhesiveness (g s-1) and
Firm yogurts supplemented with quinoa flour were prepared as springiness (mm) and cohesiveness were calculated.
follows: 5 g 100 mL-1 sugar and different concentrations of quinoa
flour (hereafter, F1: 1, F2: 3 and F3: 5 g 100 mL-1) were added to 2.5 Sensory evaluation
ultrapasteurized milk, mixed for 2 minutes, heated at 44 °C and
inoculated with 0.02 g 100 mL-1 (amounts recommended by the Yogurts supplemented with quinoa flour were assed for
manufacturer) of commercial lyophilized culture of Streptococcus acceptability by a panel of 102 healthy volunteers (without
thermophilus and Lactobacillus acidophilus YF- L811 from allergies or chronic diseases), frequent yogurt consumers aged
Chr. Hansen, Córdoba, Argentina. Vanilla 0.20 mL 100 mL-1 between 18 and 49 years old (70% female); who were recruited
among students at the Faculty of Health Science, University of
was added to formulations, packaged in sterile plastic cups and
Salta, Argentina. After the selection, consumers were invited
incubated in oven at 43-45 °C until reaching pH 4.5. At the end
to taste yogurts without telling the particular ingredient which
of fermentation, yogurts were cooled to 5 °C in an ice bath and
have been added. Thirty mL of each of the three experimental
stored for 21 days. Yogurt without supplementation was used samples coded with a three-digit random number were presented
as a control treatment. simultaneously in disposable plastic cups. All samples were
served at 5 ± 1 °C. Filtered tap water was also served to clean
2.2 Proximate composition the mouth between samples. Panelists were asked to score their
preference for overall acceptability, color, flavor, aroma and
Quinoa flour was assessed according to the Association of
texture on a nine-point scale ranging from “like extremely” to
Official Analytical Chemists (1995) methods and for carbohydrates
“dislike extremely”.
(Fehling Causse Bonnans) proteins (micro-Kjeldhal), fats
(Soxhlet), moisture and ashes by drying in an oven at 105 °C
and incinerating at 550 °C, respectively. The factor used to 2.6 Statistical analysis
transform percentage of nitrogen into percentage of protein was One-way analysis of variance with the Duncan’s test for
6.25 (Stikic et al., 2012). Calcium and sodium were determined mean comparison was used to test differences among proximate
by atomic absorption spectroscopy whereas phosphorus by composition of yogurt samples. A non-parametric Kruskal
molecular absorption spectroscopy. All samples were analyzed Wallis multiple range test was used to determine differences
considering three replicates. TDF content was calculated according in scores assigned to sensory attributes on the hedonic-scale.
to the Formulae 1: Pearson’s correlation coefficients and t student test were used
to calculate the magnitude and type of association between
each pair of the instrumental texture parameters. Statistical
 %moisture + %carbohydrates + 
%TDF = 100 –   (1) analyses were conducted using statistical program Infostat
 % proteins + % fats + %ashes 
(Di Rienzo et al., 2014).

The following variables were measured in firm yogurts: 3 Results

carbohydrates by difference; proteins (micro-Kjeldhal), fats
(Gerber), moisture, ashes, Ca, Na, P (Association of Official 3.1 Proximate composition
Analytical Chemists, 1995). TDF was determined by enzymatic The proximate composition of quinoa flour corresponded to
gravimetric method (Association of Official Analytical Chemists, 8.9 ± 0.1 g 100 g-1 for moisture and 59.4 ± 1.4, 18.5; 6.2 ± 0.2, 13.4
2003), only in sample with the best scores for all sensory attributes and 2.5 ± 0.1 g 100 g-1 of dry mass for carbohydrates, proteins,
evaluated by consumers. fats, TDF and ashes, respectively. Ca, Na and P contents were

628 Food Sci. Technol, Campinas, 37(4): 627-631, Oct.-Dec. 2017

 Curti et al.

258 ± 6.5, 64 and 123 ± 1.9 mg 100 g-1. It was possible to formulate
firm yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1.
According to results, significant differences were detected in
carbohydrate, protein and fat contents between the control sample
and supplemented yogurts (Table 1). A decrease in moisture
content was observed as increasing the flour concentration
although ashes (except from F3) and minerals (principally Na
and P) were not significantly different between samples (Table 1).
The lowest calcium content was found in F3. Certainly, the Ca/P
ratio corresponded to 2:1 in supplemented yogurts and 3:1 in
the control sample. TDF content was determined in F1 only and
a value of 1.01% was found.

3.2 Stability of yogurts during refrigerated storage

A higher increase in total acidity values were observed
in samples with greater amounts of quinoa flour (F2 and F3)
compared to control and yogurt supplemented with 1 g 100 mL-1
(Figure 1A). The pH values of all products dropped during storage
(Figure 1B) and the largest decrease was observed in F2 as a
consequence of the increase in total acidity (Figure 1A). Syneresis
was noticed in yogurts supplemented with 3 and 5 g 100 mL-1
quinoa flour and percentages of whey separation corresponded
to 1.89 and 0.43% at 14 d and 2.67 ± 0.01 and 0.66 ± 0.01% at
21 d of storage respectively.

3.3 Instrumental texture of yogurts

Of the 15 correlation coefficients evaluated, only two Figure 1. (A) Total acidity values expressed in Dornic degree and
showed significant associations. Hardness and adhesiveness (B) pH values of control and supplemented yogurts. Values under
showed a negative association (r = -0.79; P = 0.02), whereas a the x-axis indicate the date of refrigerated storage. Control treatment
positive one was found between springiness and cohesiveness (■), yogurts supplemented with 1 (□), 3 (●), and 5 (○) g 100 mL-1
(r = 0.72; P = 0.04). quinoa flour.

Table 1. Proximate composition of control and yogurts supplemented with quinoa flour. Moisture, carbohydrates, proteins, fats and ashes are
expressed in g 100 mL-1, whereas Ca, Na and P in mg 100 mL-1.
Yogurts
Traits
Control F1 (1g 100 mL-1) F2 (3g 100 mL-1) F3 (5g 100 mL-1)
Moisture 82.6 ± 0.1a 79.5 ± 0.62b 78.5 ± 0.5c 77.4 ± 0.2d
Carbohydrates 7.6 ± 0.1b 9.1 ± 0.58a 9.5 ± 0.7a 9.5 ± 0.1a
Proteins 5.8 ± 0.1a 6 ± 0.03b 7.03 ± 0.03c 7.2 ± 0.1d
Fats 3.2 ± 0.05a 3.8 ± 0.02b 4.1 ± 0.1c 4.5 ± 0.05d
Ashes 0.7 ± 0.01a 0.81 ± 0.01a 0.8 ± 0.01a 1.4 ± 0.05b
Ca 165 ± 11.1a 162 ± 10.3a 163 ± 10.4a 164 ± 10.6a
Na 78 ± 2.4a 77 ± 1.8a 76 ± 3.5a 78 ± 1.5a
P 58 ± 0.9a 73 ± 3.6a 72 ± 2.4a 74 ± 1.7a
Means in the same column followed by a different letter represent significant differences (p < 0.05).
a-d

Table 2. Consumer acceptability mean scores for sensory attributes evaluated in supplemented products.
Attributes Overall acceptability Color Texture Flavor Aroma
F1 7.6b 7.5b 7.5b 7.5b 7.4b
F2 6.1a 6.6a 6.9a 6.9a 5.8a
F3 5.9a 6.5a 6.6a 6.6a 5.5a
(F1, F2, F3) Yogurts supplemented with 1, 3, 5 g 100 mL-1 quinoa flour. a,bMeans in the same column followed by a different letter represent significant differences between samples (p < 0.05).

Food Sci. Technol, Campinas, 37(4): 627-631, Oct.-Dec. 2017 629

 Yogurts supplemented with quinoa flour

3.4 Sensory evaluation quinoa flour indicate that the utilization of this ingredient is not
beneficial when textural properties have to be taken in account.
Regarding the sensory evaluation, F1 showed the best
scores for all sensory attributes and significantly differed from Regarding the sensory evaluation, the color of yogurts with
F2 and F3 (Table 2). However, no significant differences were higher concentrations of quinoa flour (F2 and F3) could have
observed among F2 and F3 (Table  2). The mean score for played a significant role in the later acceptability of aroma and
overall acceptability in F1 was 7.6 which corresponds to “like flavor. In addition, F1 was perceived as having significantly more
the product moderately”. desirable flavor and aroma which could be attributed because
consumers are not familiarized with the taste of quinoa. The results
4 Discussion agreed well with Bianchi et al. (2015) who also found that the
higher the proportion of quinoa in a product the lower the flavor
According to results of the present study, the proximate acceptance. It is relevant to point out that the addition of quinoa
composition of quinoa flour did not vary when compared to flour effectively adjusted the sensory perception. The global
unprocessed seeds in regards with their nutritional composition impression is a complex term comprising the combination of
(see Vidueiros et al., 2015). Consequently, quinoa flour could be different sensory perceptions. In this sense, consumer rejection
considered as an alternative ingredient in food formulations for of any of the sensory characteristics could negatively influence
people affected by a chronic celiac disease since it may contain the overall perception of yogurts.
very little or no prolaminas content.
Certainly, quinoa seeds can provide vectors for food 5 Conclusions
diversification and innovation since products with satisfactory It was possible to formulate firm yogurts with quinoa
nutritional qualities were obtained. The results showed that flour. Although nutritional composition could be enhanced,
proximate composition of firm yogurts effectively modified after the addition of quinoa flour had undesirable effects on texture.
the addition of flour as higher carbohydrates, proteins and fats The overall acceptability decreases when increasing the flour
were exhibited. In this sense, an increase in the fat content could concentration in a product. Hence, yogurt is not necessarily
carry some of beneficial components (polyunsaturated fatty acids) the adequate matrix for hauling quinoa compounds since the
which can play a significant role in the prevention of several addition can adversely impact in the stability of gel during
chronic diseases (Lorente-Cebrián et al., 2013; Yates et al., 2014). storage as syneresis and increases in total acidity were evinced.
A different behavior was noticed when quinoa and hazelnuts
were added to fermented products, since a decrease in the above
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