Development and organoleptic evaluation of gluten free bakery products using quinoa (Chenopodium quinoa) flour
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Date
2016
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Punjab Agricultural University, Ludhiana
Abstract
The present study was based on the development and organoleptic evaluation of gluten free
bakery products using quinoa (Chenopodium quinoa) flour. Five quinoa based gluten free
bakery products were prepared by supplementing quinoa flour at 5, 10 and 15 percent with
rice and oats flour. The developed products along with their control samples were
organoleptically evaluated using eight-point hedonic rating scale and were also nutritionally
analyzed by using standard methods. Quinoa based gluten free bakery products namely
cookies, cakes, muffins, pies and tarts were found to be highly acceptable at 10 percent level
of supplementation of quinoa flour with rice and oats flour having overall acceptability scores
of 7.46, 7.54, 7.32, 7.78 and 7.56 respectively. The developed products were found to have
increased nutrient content in terms of protein and fibre. The highest protein content was found
in muffins i.e. 8.4 percent and fibre in pies i.e. 1 percent. The calcium, iron, magnesium and
zinc content of developed products ranged from 13.5-34.84 mg, 1.34-1.73 mg, 12.22-33.41
mg and 0.13-0.54 mg. The amino acid content of developed products i.e. tryptophan,
methionine and lysine was also found in the range of 52.75-100.23 mg, 79.13-209.93 mg and
96.71-435.88 mg per 100 g protein. The incorporation of quinoa flour in developed products
also resulted in increase in anti-nutritional factors i.e. phytin phosphorus and total saponins.
Awareness was created regarding quinoa based gluten free bakery products through lectures,
individual consultation and booklets. These products can thus prove as a boon for celiac
patients.
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