Soybean – Quinoa drink from newly introduced Quinoa Varieties in Egypt
Abstract: Quinoa crop is newly introduced to Egypt. The crop potentialities proved success and copious yield. This study aims to test some of its Quality properties as well as some industrial uses. The study is devoted to make nutritious, Vegetarian, palatable and cheap soybean-Quinoa drink by mixing different concentrations Quinoa extract and soymilk (fermented and unfermented). Sugar was added to fermented and unfermented mixture to increase total soluble solids up to 13%. Fresh fruit Juices (Mango and Guava) were mixed with drink and PH value was adjusted to 3.5 by citric acid. Each mixture was boiled individually, kept in clean bottles, closed tightly with sterilized stoppers, sterilized in water bath at 100oC for 30 min. and stored at ambient temperature and under refrigeration at 5oC. All chemical constituents were determined in Quinoa Danish varieties 3704 and 5200 mean while total soluble solids (T.S.S), total solids (T.S) , PH Value, moisture, ascorbic acid, total and reducing sugars, crude fiber, crude protein, Beta-Carotene , ash and minerals and calorific value were determined at zero time and after 6 months storage at every 3 months intervals for the accepted sensorial soybean milk Quinoa drink. The obtained results indicated that total reducing sugars, starch crude fiber, lignin, cellulose, hemi cellulose and calcium in Quinoa cv.5200 were higher, than in Quinoa 3704. The later was slightly higher in calorific value. Quinoa 3704 had higher contents of the essential amino acid leucine, lysine tyrosine and phenylalanine, Whereas Quinoa 5200
Publication year 2009
Pages 125-160
Organization Name
City Cairo
serial title Egyptian J. of nutrition
Author(s) from ARC
External authors (outside ARC)
    سناء عبد الحميد محفوظ Reginoal Center For Food & Feed. Agric. Res. Center, Giza, Egypt.
    أحمد سعيد كامل Crop Intensification section Field Crops Research Institute
Publication Type Journal
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