Keywords
carob
new products
food intolerance
How to Cite
Abstract
Lately, the search for healthy and nutritionally rich foods has been much growing. In addition, many persons especially children have lactose intolerance and restriction for gluten and milk proteins consumption. Focusing on children who have these kind of eating disorders, this study developed the chocolate drink formulations free of gluten, milk protein and lactose, prepared with water soluble extract from quinoa and rice. Three formulations (F1, F2 and F3) were produced by varying the two extracts proportions. These samples were assessed by chemical and microbiological analyses and the sensory attribute by 9 point-hedonic scale. The formulations did not differ significantly (p > 0.05) in ash and fiber contents; however, significant differences (p ≤ 0.05) in protein, moisture, lipids and carbohydrates contents and in energy value were found. The formulation containing the highest amount of quinoa extract (F3) got the best rating in flavor attribute, and the highest score to the purchase intention. The chocolate drink developed in this study met the microbiological standards required by legislation, being suitable for human consumption.References
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