Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL^-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL^-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.

Quinoa’s germplasm evaluation is the first step towards determining its suitability under new environmental conditions. The aim of this study was to introduce suitable germplasm to the lowland areas of the Faisalabad Plain that could then be used to introduce quinoa more effectively to that region. A set of 117 quinoa genotypes belonging to the USDA quinoa collection was evaluated for 11 phenotypic quantitative traits (grain yield (Y), its biological and numerical components plus phenological variables) in a RCBD during two consecutive growing seasons at the University of Agriculture, Faisalabad, Pakistan under mid-autumn sowings. Genotypic performance changed across the years, however most phenotypic traits showed high heritability, from 0.75 for Harvest Index (HI) to 0.97 for aerial biomass (B) and Y. Ordination and cluster analyses differentiated four groups dominated by genotypes from: Peru and the Bolivian Highlands (G1); the Bolivian Highlands (G2); the Ballón collection (regarded as a cross between Bolivian and Sea Level (Chilean) genotypes) plus Bolivian Highlands (G3); and Ballón plus Sea Level (G4), this latter group being the most differentiated one. This genetic structure shared similarities with previous groups identified using SSR markers and G×E data from an international quinoa test. G4 genotypes showed the highest Y associated with higher B and seed numbers (SN), while HI made a significant contribution to yield determination in G2 and seed weight (SW) in G3. G1 and G2 showed the lowest Y associated with a lower B and SN. Moreover, SW showed a strongly negative association with SN in G2. Accordingly, G4 followed by G3 are better suited to the lowland areas of Faisalabad plain and the physiological traits underlying yield determination among genotypic groups should be considered in future breeding programs.