Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

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Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Food Science and Technology International ◽

10.1177/1082013220940092 ◽

2020 ◽

pp. 108201322094009 ◽

Cited By ~ 1

Author(s):

Berat Demir ◽

Nermin Bilgiçli

Keyword(s):

Guar Gum ◽

Chenopodium Quinoa ◽

Nutritional Composition ◽

Structural Defects ◽

Total Phenolic ◽

Control Group ◽

Gluten Free ◽

Mean Values ◽

Cooking Properties ◽

Quinoa Flour

In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0–30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.

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Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders

Foods ◽

10.3390/foods8070228 ◽

2019 ◽

Vol 8 (7) ◽

pp. 228 ◽

Cited By ~ 1

Author(s):

Crawford ◽

Kahlon ◽

Wang ◽

Friedman

Keyword(s):

Functional Food ◽

Ganoderma Lucidum ◽

Fruits And Vegetables ◽

Gluten Free ◽

Health Promoting ◽

Potato Peels ◽

Quinoa Flour ◽

Wheat Flours ◽

Cherry Tomatoes ◽

Food Consumed

Flatbreads are a major food consumed worldwide. To mitigate an undesirable safety aspect of flatbreads that might be associated with the potentially-toxic compound acrylamide, we recently developed recipes using a variety of grains that resulted in the production of low-acrylamide flatbreads. To further enhance the functionality of flatbreads, we have developed, in this work, new experimental flatbreads using potato, quinoa, and wheat flours supplemented with peel powders prepared from commercial nonorganic and organic fruits and vegetables (apples, cherry tomatoes, melons, oranges, pepino melons, sweet potato yams), potato peels, and mushroom powders (Lion’s Mane, Hericium erinaceus; Reishi, Ganoderma lucidum; and Turkey Tail, Trametes versicolor). These additives have all been reported to contain beneficial compositional and health properties. The results of fortification of the baked flatbreads showed either no effect or increases in acrylamide content by unknown mechanisms. Since the additives did not increase the acrylamide content of the quinoa flour flatbreads for the most part, such supplemented quinoa flatbreads have the potential to serve as a nutritional, gluten-free, low-acrylamide, and health-promoting functional food. Mushroom powder-fortified wheat flatbreads with relatively low acrylamide content may also have health benefits.

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Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.22019 ◽

2020 ◽

Vol 23 ◽

Author(s):

Elvia Murgueytio ◽

Stalin Santacruz

Keyword(s):

Lactic Acid ◽

Specific Volume ◽

Water Solubility ◽

Chenopodium Quinoa ◽

Control Sample ◽

Cell Number ◽

Gluten Free ◽

Average Cell Size ◽

Average Cell ◽

Quinoa Flour

Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

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Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

Applied Sciences ◽

10.3390/app10207140 ◽

2020 ◽

Vol 10 (20) ◽

pp. 7140 ◽

Cited By ~ 2

Author(s):

Maria Simona Chiş ◽

Adriana Păucean ◽

Simona Maria Man ◽

Dan Cristian Vodnar ◽

Bernadette-Emoke Teleky ◽

...

Keyword(s):

High Performance Liquid Chromatography ◽

Folic Acid ◽

Lactobacillus Plantarum ◽

High Performance ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity ◽

Total Phenols ◽

Gluten Free ◽

Quinoa Flour

Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.

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The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

Food Science & Nutrition ◽

10.1002/fsn3.1527 ◽

2020 ◽

Vol 8 (5) ◽

pp. 2373-2382 ◽

Cited By ~ 2

Author(s):

Saadat Azizi ◽

Mohammad Hossein Azizi ◽

Roxana Moogouei ◽

Peyman Rajaei

Keyword(s):

Gluten Free ◽

Quinoa Flour

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Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.12.091 ◽

2021 ◽

Author(s):

Ghodsieh Alizadehbahaabadi ◽

Leila Lakzadeh ◽

Hamid Forootanfar ◽

Hamid-Reza Akhavan

Keyword(s):

Xanthan Gum ◽

Gluten Free ◽

Aflatoxin Level ◽

Laccase Enzyme ◽

Bread Production ◽

Quinoa Flour

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Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2018.55.2.18156 ◽

2018 ◽

Vol 55 (2) ◽

pp. 197

Author(s):

P. S. Sandhya ◽

A. Haripriya

Keyword(s):

Celiac Disease ◽

Functional Properties ◽

Sensory Analysis ◽

Lifestyle Changes ◽

Sensory Profile ◽

Physical Parameters ◽

Gluten Free ◽

Significant Difference ◽

Quinoa Flour ◽

The Impact

Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

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