Quality Characteristics of Carrot (Daucus carota L.) Puree Supplemented with Quinoa (Chenopodium quinoa Willd.)

The present study was performed to get a product loaded of nutrients in terms protein, amino acids, vitamins, and antioxidants. had been made from mixtures carrot quinoa puree with mixing ratios 10%, 20% 30% reach the highest nutritional value best general palatability for consumer. Carrot blends were analyzed nutritional, chemical, microbial sensory properties. It found that by increasing ratio proportion protein reached 5.959 gm/100gm blend (4) compared 1.845gm/100 gm (1). results especially essential ones, comparison control indicated increase minerals such as calcium 47.666 mg/100gm iron 6.107 35.171 3.242 mg/100gm, respectively. concluded greater percentage substitution higher better acceptance. As palatability, contained 10% followed slight difference until end experiment.
 Therefore, it is recommended utilize seeds because their high values nutrition, where children, elderly vegetarian people several forms flour baked goods or form added fruits vegetables.