Utilization of quinoa flour in cookie production

Demir M. K., . and Kılınç M., . Utilization of quinoa flour in cookie production. pp. 2394-2401. ISSN 2231-7546

Quinoa -one of three pseudocereals- are an exceptionally nutritious food source owing to their high level of protein omega-3 and 6 fatty acid fiber vitamin mineral and micro constituents phytosteroids carbohydrates of low glycemic index. In this study the use of quinoa flour (QF) instead of wheat flour (WF) in cookies was investigated. QF was used in cookie formulation at different levels (0 0.1 0.2 0.3 40 and 50). Afterwards in order to determine the effects of QF on physical chemical nutritional and sensory properties of cookies were analyzed. The use of QF led to a slight increase in the product thickness values of the cookie samples. Also diameter values decreased as levels of QF increased in cookie formulation but significant decrease was not noted with 10 QF addition. Moreover addition of QF to the formulations containing decreased the spread ratio of the samples. Also QF affected the colour (L a and b ) of cookie. The cookie samples containing 50 QF had the highest a and b values while cookie samples containing 0 QF had the highest L values. The highest ratios of QF adversely affected hardness values of the cookie samples. The use of QF increased ash crude protein crude fat total phenolic content (TPC) content of cookie samples (p0.05). As expected a substantial increase in the levels of phytic acid was found in all cookie samples containing QF. Generally potassium (K) magnesium (Mg) calcium (Ca) iron (Fe) and zinc (Zn) contents of the cookies increased with increasing levels of QF. Moreover QF affected the scores of sensory properties of cookie samples. QF addition had statistically significant effect at p 0.05 on colour taste crispness and overall acceptability except odour scores. As a result of this study cookies were satisfactorily improved in terms of chemical nutritional and sensory properties nutritional properties by quinoa flour.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(16).p...

Abstract

Quinoa -one of three pseudocereals- are an exceptionally nutritious food source owing to their high level of protein omega-3 and 6 fatty acid fiber vitamin mineral and micro constituents phytosteroids carbohydrates of low glycemic index. In this study the use of quinoa flour (QF) instead of wheat flour (WF) in cookies was investigated. QF was used in cookie formulation at different levels (0 0.1 0.2 0.3 40 and 50). Afterwards in order to determine the effects of QF on physical chemical nutritional and sensory properties of cookies were analyzed. The use of QF led to a slight increase in the product thickness values of the cookie samples. Also diameter values decreased as levels of QF increased in cookie formulation but significant decrease was not noted with 10 QF addition. Moreover addition of QF to the formulations containing decreased the spread ratio of the samples. Also QF affected the colour (L a and b ) of cookie. The cookie samples containing 50 QF had the highest a and b values while cookie samples containing 0 QF had the highest L values. The highest ratios of QF adversely affected hardness values of the cookie samples. The use of QF increased ash crude protein crude fat total phenolic content (TPC) content of cookie samples (p0.05). As expected a substantial increase in the levels of phytic acid was found in all cookie samples containing QF. Generally potassium (K) magnesium (Mg) calcium (Ca) iron (Fe) and zinc (Zn) contents of the cookies increased with increasing levels of QF. Moreover QF affected the scores of sensory properties of cookie samples. QF addition had statistically significant effect at p 0.05 on colour taste crispness and overall acceptability except odour scores. As a result of this study cookies were satisfactorily improved in terms of chemical nutritional and sensory properties nutritional properties by quinoa flour.

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Item Type:	Article
AGROVOC Term:	Chenopodium quinoa
AGROVOC Term:	Quinoa
AGROVOC Term:	Bakery products
AGROVOC Term:	Biscuits
AGROVOC Term:	Calcium
AGROVOC Term:	Carbohydrates
AGROVOC Term:	Chemical composition
AGROVOC Term:	Crude protein
AGROVOC Term:	Flours
AGROVOC Term:	Statistical analysis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23899

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