Formulation of quinoa biscuits and its evaluation for nutritional quality and glycemic index
| dc.contributor.advisor | Srivastava, Sarita | |
| dc.contributor.author | Malik, Rushda Anam | |
| dc.date.accessioned | 2019-01-22T08:50:55Z | |
| dc.date.available | 2019-01-22T08:50:55Z | |
| dc.date.issued | 2018-05 | |
| dc.description.abstract | Quinoa is a gluten free grain which has high nutritional value. The present study was conducted to formulate quinoa biscuits. Box Behnken model of response surface methodology (RSM) was used for optimization. Optimization of quinoa biscuits was done on the basis of quality parameters. The nutritional, textural, color and sensory evaluation of the optimized quinoa biscuits was done. For optimization of process, 17 different combinations of fat percent (X1), refined wheat flour (RWF): quinoa (X2) and baking time (X3) were taken. The effect of independent variables, fat (22- 30g), RWF: quinoa (1:1 to 2:1) and baking time (20 to 30 minutes) on the responses viz. Color difference, sensory evaluation (overall acceptability), crude protein and hardness were investigated. The color difference (ΔE) of quinoa biscuits ranged from 8.79 to 12.57. Sensory evaluation on the basis of overall acceptability varied from 5.7 to 8.The crude protein content ranged from 7.24 to 8.76 per cent. The hardness of quinoa biscuits varied from 5.75 to 57.8 N. On the basis of optimized conditions (X1 = 24.39g X2 =1:1 and X3 = 29 min) quinoa biscuits were formulated. Control refined flour biscuits were also prepared with almost similar conditions for comparison. The moisture, total ash, crude protein, crude fat, crude fibre carbohydrate and energy of quinoa biscuits were found to be 4.75, 2.33, 8.51, 21.3, 3.12, 59.9 per cent and 465 kcal/100g, respectively. The corresponding values for refined wheat flour biscuit were 4.32, 1.24, 5.86, 22.1, 1.2, 65.28 percent and 482 kcal/100g, respectively. A significant difference for color difference and hardness while, non-significant difference for sensory evaluation was observed in refined wheat flour biscuits and quinoa biscuits. The glycemic index of refined wheat flour biscuits and quinoa biscuits was found to be 61.7 and 46.1, respectively. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810092019 | |
| dc.keywords | formulation, food products, biscuits, sensory evaluation, nutritional state, bllod sugar | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 122 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Blood Sugar | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Formulation of quinoa biscuits and its evaluation for nutritional quality and glycemic index | en_US |
| dc.type | Thesis | en_US |