Effect of the partial substitution of whey and precooked quinoa flour (Chenopodium quinoa willd) on the physicochemical properties and the acceptability of a fermented milk drink

Abstract

The objective was to evaluate the effect of the partial substitution of whey and precooked quinoa flour (Chenopodium quinoa willd) on the physical-chemical properties and the acceptability of a fermented milk drink. The research was carried out in the laboratories of the professional school of engineering in food industries of the National University of Juliaca, the treatments were conducted under the factorial experiment of 3A x 2B, working at a significance level of 5%. The partial substitution of whey and pre-cooked quinoa flour in the ºBrix, exerting a greater influence on the sample with substitution of 2% of pre-cooked quinoa flour, because as it contains a higher percentage of pre-cooked quinoa flour, there is a higher concentration of sugars, in relation to pH there are no significant differences, with respect to the percentage of lactic acid there may be a significant significant difference in the interaction of the factors, the treatment with the greatest influence on this variable being T6 (Milk 60% , 40% Whey and 2% Quinoa Flour). The influence on the acceptability of the fermented milk drink had a significant behavior, being the treatment T4 (Milk 50%, Whey 50% and Quinoa Flour 2%) the most acceptable according to the hedonic scale qualification.