Development of value added products from quinoa using different cooking methods

The present study was conducted to test the suitability of quinoa for the preparation of value added products with different cooking methods such as boiling (Upma and Kesaribath), roasting (Laddu and Chikki) and frying (Chakli and Nippattu). Different pre-treatment methods (normal water washing, hot water washing, citric acid soaking and sodium bicarbonate soaking) were tried in order to select the best method in terms of bitternness reduction. Among the four different pre treatments, sodium bicarbonate (1%) soaked quinoa was found to be best accepted in terms of bitterness reduction. Using quinoa, different products were standerdized in the following per centages (100, 90 80, 70, 60%) with other ingredients (0, 10, 20, 30, 40%) for Upma, Kesaribth, laddu and chikki. While Nippattu and Chakli in the combination of 90:10, 80:20, 70:30, 60:40 and 50:50 of quinoa with other ingredients. Among the variations tested, Upma, Kesaribath, laddu and chikki were acceptable in the ratio of 60:40 while Chakli and Nippattu were acceptable in the ratio of 50:50 by semi trained judges on a nine point headonic scale.