UTILIZATION OF QUINOA FLOUR (CHENOPODIUM QUINOA ) IN FUNCTIONAL FOOD PRODUCTION | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 14, Issue 1, March 2019, Page 391-407 PDF (692.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2019.425762 | ||||
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| Abstract | ||||
| The aim of this study was to substitute of corn flour by quinoa flour to produce gluten free (bakery) as cake for people who have celiac disease, as well as by those who are allergic to wheat. Corn flour was replaced by quinoa meal with ratios of 10, 20 and 30%. The prepared cake were accessed for their (functional) nutritional properties. The farinograph and extinsograph properties of flour dough and product quality properties (physical, chemical, protein content, color and sensory evaluation of gluten free cake) resulted from corn flour and quinoa meal were examined in cake. The obtained results showed that protein, fat, fiber and ash contents were increased with increasing level of addition of quinoa flour, thus improved the nutritional. In addition, results showed that the water absorption, dough development time (DDT) and dough weakening increments and dough stability decrements. All the prepared cakes were highly acceptable for the panelists. Generally, replacement levels of 10 and 20% of quinoa flour showed acceptable results in the sensory and physical properties in cake with a significant increased in the nutritional qualities. | ||||
| Keywords | ||||
| Key words: Corn flour; gluten free cakes; Quinoa flour; physical; farinograph; Sensory evaluation | ||||
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