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VOL. 10, ISSUE 6 (2025)
Quality evolution of a standardized quinoa-based functional beverage during cold storage
Authors
M S Kousalya, G Sashidevi, S Kanchana
Abstract
The aim of study was to develop and evaluate a
functional, lactose-free, gluten-free quinoa beverage formulated with natural
fruit and spice extracts. White polished quinoa grains were processed to obtain
quinoa milk, which was blended with carrot, beetroot, or papaya extracts to
create three formulations (T1, T2, and T3). The beverages were pasteurized,
bottled in glass containers, and stored at 4°C for 15 days. Physicochemical
parameters (pH, viscosity, acidity, color, macronutrients, vitamins, minerals, and
antioxidant activity), sensory attributes, and microbial quality were assessed
at regular intervals. Results showed a gradual decline in pH, viscosity,
starch, protein, fat, and antioxidant activity during storage, with a
corresponding increase in acidity and reducing sugars. Minimal losses were
observed in minerals and fiber. Sensory evaluation indicated high acceptability
across all treatments, with slight reductions by day 15 but remaining within
"liked very much" on the hedonic scale. Microbial counts remained
within acceptable limits initially but increased by day 15. Overall, the study
confirms that quinoa-based functional beverages offer strong nutritional
potential, desirable sensory properties, and acceptable short-term storage
stability, supporting their suitability as healthy alternatives for
lactose-intolerant and gluten-sensitive consumers.
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Pages:70-76
How to cite this article:
M S Kousalya, G Sashidevi, S Kanchana "Quality evolution of a standardized quinoa-based functional beverage during cold storage". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 70-76
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