| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 106 === Quinoa (Chenopodium quinoa) is a kind of staple food crop introduced from andes, South America, belonging to broadleaf type, pseudocereal, and can grow into 1-3 meters long. Quinoa also has been praised as “the ruby among grains”, which contained great amount of nutrition and micro-nutrients, such as proteins, carbohydrates, lipids, vitamins, and minerals. (Fig.1). According to recent research, quinoa also have rich quantity of protein and essential amino acid, like: lysine, valine and histidine…. etc., which can provide us sufficient daily nutritional intake.
Beside, quinoa also have lots of dietary fiber inflicting good influences on our body function, including: promoting gastrointestinal motility, providing people with satiety, and both functions can decrease people’s appetite in order to control someone’s eating habit.
Given that quinoa has so many advantages, this paper plan to combine quinoa with yogurt, which has become popular in modern time. Research’s sample including pure yogurt, yogurt with husk-contained quinoa, and yogurt with husk-removed quinoa, andthere were 60 experienced people invited to join the hedonic test. the comment form focus on four variations, including: appearance, odor, taste, and texture. After gatheringthese forms, the analyst begins and compares each value in order to underst and people’s acceptance in quinoa-contained yogurt. At last, provide future research with more information and materials.
|
|---|
