Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce
Alex Danny Chambi-Rodríguez | Ana Mónica Torres-Jiménez | Carmen Rosa Apaza-Humerez | Deysi Rosmery Salguero-Pacco
Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied.
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