Skip to main content
PMC home page
Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2010 Apr 10;47(2):202–206. doi: 10.1007/s13197-010-0029-x

Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

Andrea B Schumacher 1, Adriano Brandelli 1,✉, Fernanda C Macedo 1, Luiza Pieta 1, Tâmmila V Klug 1, Erna V de Jong 1
PMCID: PMC3550963  PMID: 23572625

Abstract

Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cysteine, tyrosine and methionine increased by 104, 72, 70%, respectively in chocolate containing 20% quinoa. The amino acid pattern was as per WHO standards, which was adequate to human needs. The chocolate with quinoa was approved by 92% of the sensory panel. All the samples showed an index of acceptance above 70%. Quinoa could be used at the levels evaluated in this study adding its potential health benefit to the dark chocolate.

Keywords: Cocoa, Chenopodium quinoa, Protein, Amino acids, Vitamin E, Polyphenol

Full Text

The Full Text of this article is available as a PDF (647.6 KB).

References

  1. Approved methods. 10th edn. St Paul, MN: American Association of Cereal Chemists; 2000. [Google Scholar]
  2. Afoakwa E.O., Paterson A., Fowler M. Factors influencing rheological and textural qualities in chocolate — a review. Tr Food Sci Technol. 2007;18:290–298. doi: 10.1016/j.tifs.2007.02.002. [DOI] [Google Scholar]
  3. Official methods of analysis. 15th edn. Washington DC: Association of Official Analytical Chemists; 1995. [Google Scholar]
  4. Berti C., Riso P., Brusamolino A., Porrini M. Effect on appetite control of minor cereal and pseudocereal products. Br J Nutr. 2005;94:850–858. doi: 10.1079/BJN20051563. [DOI] [PubMed] [Google Scholar]
  5. Bhargava A., Shukla S., Rajan S., Ohri D. Genetic diversity for morphological and quality traits in quinoa (Chenopodium quinoa Willd.) germplasm. Gen Resour Crop Evol. 2006;54:167–173. doi: 10.1007/s10722-005-3011-0. [DOI] [Google Scholar]
  6. Bhargava A., Shukla S., Ohri D. Chenopodium quinoa — An Indian perspective. Indian Crop Prod. 2006;23:73–87. doi: 10.1016/j.indcrop.2005.04.002. [DOI] [Google Scholar]
  7. Bhargava A., Shukla S., Ohri D. Genetic variability and interrelationship among various morphological and quality traits in quinoa (Chenopodium quinoa Willd) Field Crops Res. 2007;101:104–116. doi: 10.1016/j.fcr.2006.10.001. [DOI] [Google Scholar]
  8. Brady K., Ho C., Rosen R.T., Sang S., Karwe M.V. Effects of processing on the nutraceutical profile of quinoa. Food Chem. 2007;100:1209–1216. doi: 10.1016/j.foodchem.2005.12.001. [DOI] [Google Scholar]
  9. Guidelines for the use of nutrition claims: draft table of conditions for nutrient contents. Part B, Dietary fibre. Rome: Codex Alimentarius Commission, Food and Agriculture Organization; 2007. [Google Scholar]
  10. Cohen S., Meys M., Tarvin T. The Pico-Tag method: A manual of advanced techniques for amino acid analysis. Milford: Millipore Corp; 1989. [Google Scholar]
  11. Cohen K.O., Luccas V., Jackix M.N.H. Review: Tempering or precrystallization of chocolate. Brazil J Food Technol. 2004;7:23–29. [Google Scholar]
  12. Da Silva E.A., Vieira M.A., Vieira E.A., De Mello R.D., Amboni C., Amante E.R., Teixeira E. Chemical, physical and sensory parameters of different carrot varieties (Daucus carota L.) J Food Process Eng. 2007;30:746–756. doi: 10.1111/j.1745-4530.2007.00125.x. [DOI] [Google Scholar]
  13. FAO/WHO Protein quality evaluation. Reports of a joint FAO/WHO Expert Consultation. Food and Agriculture Organization of the United Nations, Food and Nutrition Paper. 1991;51:1–66. [Google Scholar]
  14. Ghosh V., Ziegler G.R., Anantheswaran R.C. Moisture migration through chocolate-flavored confectionery coatings. J Food Eng. 2005;66:177–186. doi: 10.1016/j.jfoodeng.2004.03.012. [DOI] [Google Scholar]
  15. Keogh J.B., McInerney J., Clifton P.M. The effect of milk protein on the bioavailability of cocoa polyphenols. J Food Sci. 2007;72:S230–S233. doi: 10.1111/j.1750-3841.2007.00314.x. [DOI] [PubMed] [Google Scholar]
  16. Lee K.W., Kim Y.J., Lee H.J., Lee C.Y. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem. 2003;51:7292–7295. doi: 10.1021/jf0344385. [DOI] [PubMed] [Google Scholar]
  17. Leite D.M.C., Norena C.P.Z., Jong E.V., Brandelli A. Nutritional evaluation of Araucaria angustifolia seed flour as a protein complement for growing rats. J Sci Food Agric. 2008;88:1165–1171. doi: 10.1002/jsfa.3192. [DOI] [Google Scholar]
  18. Manz U., Philipp K. Determination of vitamin A in complete foods and premixes with HPLC. In: Keller H.E., editor. Analytical methods for vitamins and carotenoids in food. Basel: Hoffmann-La Roche; 1988. pp. 12–16. [Google Scholar]
  19. Nebesny E., Zyzelewicz D., Motyl I., Libudzisz Z. Dark chocolates supplemented with Lactobacillus strains. Eur Food Res Technol. 2007;225:33–42. doi: 10.1007/s00217-006-0379-9. [DOI] [Google Scholar]
  20. Ng S., Anderson A., Coker J., Ondrus M. Characterization of lipid oxidation products in quinoa (Chenopodium quinoa) Food Chem. 2007;101:185–192. doi: 10.1016/j.foodchem.2006.01.016. [DOI] [Google Scholar]
  21. Nsimba R.Y., Kikuzaki H., Konishi Y. Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem. 2008;106:760–766. doi: 10.1016/j.foodchem.2007.06.004. [DOI] [Google Scholar]
  22. Penke B., Ferenczi R., Kovacs K. A new acid hydrolysis method for determining tryptophan in peptides and proteins. Anal Biochem. 1974;60:45–50. doi: 10.1016/0003-2697(74)90129-8. [DOI] [PubMed] [Google Scholar]
  23. Repo-Carrasco R., Espinoza C., Jacobsen S.E. Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kaniwa (Chenopodium pallidicaule) Food Rev Int. 2003;19:179–189. doi: 10.1081/FRI-120018884. [DOI] [Google Scholar]
  24. Rosas-Nexticapa M., Angulo O., O’Mahony M. How well does the 9-point Hedonic scale predict purchase frequency? J Sensory Studies. 2005;20:313–331. doi: 10.1111/j.1745-459X.2005.00027.x. [DOI] [Google Scholar]
  25. Schoenlechner R., Tomoskozi S., Nadosi M., Kerszteny N., Kazlauskaite A., Salgo A., Berghofer E. 1st Latin Am ICC Conf, Rosario, Argentina. Vienna: International Association for Cereal Science and Technology; 2007. Comparison of selected cereals and pseudocereals regarding health promoting compounds; p. 168. [Google Scholar]
  26. Van Etten C.H., Miller R.W., Wolff I.A., Jones Q. Amino acid composition of seeds from 200 angiosperm plants. J Agric Food Chem. 1963;11:399–410. doi: 10.1021/jf60129a016. [DOI] [Google Scholar]
  27. Vinson J.A., Hao Y., Su X., Zubik L. Phenol antioxidant quantity and quality in foods: vegetables. J Agric Food Chem. 1998;46:3630–3634. doi: 10.1021/jf980295o. [DOI] [Google Scholar]
  28. Vinson J.A., Proch J., Bose P. Determination of quantity of polyphenol antioxidants in foods and beverages. Method Enzymol. 2001;335:103–114. doi: 10.1016/S0076-6879(01)35235-7. [DOI] [PubMed] [Google Scholar]
  29. Wood S.G., Lawson L.D., Fairbanks D.J., Robison L.R., Andersen W.R. Seed lipid content and fatty acid composition of three quinoa cultivars. J Food Comp Anal. 1993;6:41–44. doi: 10.1006/jfca.1993.1005. [DOI] [Google Scholar]

Articles from Journal of food science and technology are provided here courtesy of Springer

RESOURCES