International Journal For Multidisciplinary Research

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Volume 8 Issue 4
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Development and Optimization of a Quinoa–Barley-Based Complementary Food Using Natural Fruit Powders: Physicochemical and Sensory Evaluation

Author(s) Ms. Jemmy Evangeline S, Ms. Hannah Joy Putchakayala
Country India
Abstract The present study aimed to develop a nutritionally enriched complementary (weaning) food using quinoa, barley, skimmed milk powder, date powder, and fruit powders as an alternative to conventional cereal-based infant foods. Multiple formulations were prepared by subjecting quinoa and barley flours to different pre-treatments, including roasting, roasting followed by drying, and cooking, to improve sensory quality and reduce bitterness. A total of forty-one formulations were developed with varying ingredient proportions and evaluated using a 9-point hedonic scale based on color and appearance, aroma, taste, texture, and overall acceptability. The optimized formulation (Sample 41), containing 16% cooked quinoa flour, 30% cooked barley flour, 26% skimmed milk powder, 8% date powder, and 10% each of apple and banana powders, exhibited the highest overall sensory acceptability. Proximate analysis of the optimized product revealed a moisture content of 0.10%, ash content of 2.50%, fat content of 5.50%, and protein content of 20.01 µg/mL. The particle size ranged from 75 to 200 µm, making the product suitable for infant consumption. The incorporation of quinoa, barley, fruit powders, and date powder significantly enhanced the nutritional and sensory characteristics of the complementary food. The developed formulation demonstrates potential as an affordable, nutrient-rich, and acceptable weaning food with scope for further evaluation through microbiological, shelf-life, and clinical studies before commercialization.
Keywords Complementary food, Weaning food, Quinoa, Barley, Infant nutrition, Sensory evaluation, Proximate analysis, Functional foods.
Published In Volume 8, Issue 4, July-August 2026
Published On 2026-07-09
DOI https://doi.org/10.36948/ijfmr.2026.v08i04.83261
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CrossRef DOI prefix of IJFMR is 10.36948/ijfmr

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