Uses, nutritional properties and sensory evaluation for amaranth, quinoa, and grape and coffee by-products

Abstract

In a knowledgeable and demanding consumer environment, a tool such as sensory analysis, used to evaluate food products before they reach the market, plays a fundamental role in obtaining approval from the targeted audience and standardizing routes at the business level.  Within the food and beverage sector, functional proposals and their derivatives are of great interest in the gastronomic context. Through this review, we aim to analyze sensory evaluation strategies, appropriate for four alternative raw materials: quinoa, amaranth, and by-products from grapes and coffee. In this study, the following are considered: type of test, type of judge and evaluation scale. On the other hand, the main nutritional properties and uses of targeted inputs are highlighted, including two agro-industrial residues. The use of these foods provides multiple benefits for humans, due to its high content of essential amino acids, fiber and antioxidants. These properties are based on the elaboration and consumption of derived products, with partial or total substitutions of matrices. The results of new developments are generally validated through the implementation of affective and preference tests, using semi-trained panelists and potential consumers.