Enhancing the Nutritional Value of Corn Flakes by Adding Quinoa Flour | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 13, December 2023, Page 1395-1406 PDF (836.79 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.194565.7621 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Badr saed Abdel-Maksoud   1; Mohammed Abd El-Moniem El-Waseif 2; amr farouk mansour 3; mokhtar Mabrouk salama4; sameh Mohamed Ghanem5; mostafa Mahmoud Kadry5
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| 1Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University | ||||
| 2Food Science and Technology Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt. | ||||
| 3chemistry of flavour and aroma department, food science and nutrition division, | ||||
| 401280182660 | ||||
| 5Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt | ||||
| Abstract | ||||
| The effect of adding quinoa flour (QF) at different levels (20, 40, 60, 80, and 100%) to yellow corn flour (YCF) on the nutritional, color quality, and sensory evaluation of produced corn-quinoa flakes was investigated. Results revealed that substituting yellow corn flour with different levels of QF caused a significant increase (P˂0.05) in crude protein, crude fat, crude fiber, ash content, while carbohydrates content decreased. Also, the contents of minerals (Ca, P, Mg, K, Fe, and Zn) and essential amino acids (Histidine, Lysine, Isoleucine, Threonine, and Methionine+Cystein) were contained increased gradually by increasing replacement levels of QF from 20% to 100% in all tested samples compared with control. In this concern, the results indicated that the incorporation of QF in YCF led to a significant increase (P˂0.05) in the total content of phenolics, flavonoids compounds, and antioxidant activity of prepared corn-quinoa flakes by increasing of QF ratio in the flakes formulation. Color values of produced corn-quinoa flakes indicated that L* and b* values of produced flakes decreased gradually with increasing the substitution amount from 20 to 100% QF compared with the control sample. While a* values increased significantly with increasing the replacement levels of QF compared with the control. Sensory evaluation tests showed that up to 40% of YCF could be replaced with QF in produced flakes and still more acceptable for consumers than the control sample prepared from 100% YCF. Thus, it can be suggested that combining QF in YCF led to strengthening and improving the national values of produced flakes. | ||||
| Keywords | ||||
| Chemical analysis; Corn flakes; Nutritional value; Quinoa flour; Sensory evaluation | ||||
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