Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread
Youssif, M., Khalil, M., Ghoneim, G., Tamimy, M. (2018). Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread. EKB Journal Management System, 9(7), 221-227. doi: 10.21608/jfds.2018.36010
M. Youssif; Mona M. Khalil; Gehan A. Ghoneim; M. Tamimy. "Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread". EKB Journal Management System, 9, 7, 2018, 221-227. doi: 10.21608/jfds.2018.36010
Youssif, M., Khalil, M., Ghoneim, G., Tamimy, M. (2018). 'Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread', EKB Journal Management System, 9(7), pp. 221-227. doi: 10.21608/jfds.2018.36010
Youssif, M., Khalil, M., Ghoneim, G., Tamimy, M. Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread. EKB Journal Management System, 2018; 9(7): 221-227. doi: 10.21608/jfds.2018.36010

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Journal of Food and Dairy Sciences
Article 1, Volume 9, Issue 7, July 2018, Page 221-227  XML PDF (411.31 K)
Document Type: Original Article
DOI: 10.21608/jfds.2018.36010
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Authors
M. Youssif1; Mona M. Khalil2; Gehan A. Ghoneim2; M. Tamimy3
1Bread and pasta research department, food technology research institute, agricultural Research center, Giza, Egypt.
2Food industries department, faculty of agriculture, Mansoura university, Egypt
3Azhari Secondary Institute - Meniet El Nasr - Dakahlia - Egypt.
Abstract
The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels of substitution (25, 50, 75 and 100% quinoa seeds flour). Results indicated that moisture, crude protein, lipids, ash and dietary fiber content were increased in substituted levels of quinoa seeds . While, total carbohydrates decreased by increasing in quinoa levels. Also, gluten-free pan bread samples prepared from rice flour(RF) and 25% quinoa flour (QF) proved to be of lower content in macro mineral (K, Ca, Mg, Na & P) and micro mineral (Fe, Mn & Zn) content ,while(G.F.P) bread samples prepared from 100% quinoa flour(qf) recorded high contents of all mineral under investigation. Weight (g) gradually increased infree gluten  (G.F.P) bread samples parallel to the increase in substitution levels by quinoa flour(QF). On the other hand, volume and specific volume (cm3/g) of free gluten  pan bread gradually decreasing by increasing levels of quinoa flour(QF). Organoleptic properties indicated that there were no significant differences(P <0.05)  between control gluten-free pan bread sample (RF) and test sample containing QF at 25% level in most sensory characteristics with the  exception of  the color of crust and crumb in this sample which was significantly reduced (P<0.05) when compared with control bread(RF). Also, there were non-significant differences in bread samples containing 50% quinoa flour(RF)  with other samples, softnes,crumb structure and over all acceptability  . On the other hand, the gluten-free pan bread samples containing 75 and 100% QF were significantly differences (P<0.05) in all sensory properties and had less judging scores as compared to the control pan bread(RF) and the other pan bread sample containing 25% and 50%QF, except gluten free pan bread samples containing 50% showed non significant difference with samplas containing  in crumb color and taste properties.  
Keywords
Free Gluten; Pan Bread and Sensory Evaluation. Celiac Disease.Free Gluten; Rice flour; quinoa Flour; Pan Bread and Sensory Evaluation. Celiac Disease
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