Characterization of quinoa-wheat flour blend for the preparation of dry cake

Abstract

The current study aimed at the quinoa-wheat composite flour's characterization (including total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake sensory quality. Findings revealed a rise in ash content, fat, protein, and crude fiber of composite-flour (0.56-1.23%, 1.13-1.76%, 10.14-11.02%, and 0.23-1.04%, respectively) with an increase of quinoa flour (5-20%). The addition of quinoa flour to the composite flour enhanced cake texture (0.26-.70 kg), but it also decreased L-value of cake crumb (55. 29-50.73). Total flavonoids (56.44-59.48 mg QE/100 g) and antioxidant activity (4.66-9.76%) increased as quinoa flour was increased, whereas total phenolics (8.68-5.46 mgGAE/g) decreased. By mixing wheat flour with quinoa flour, the nutritional value of wheat flour was increased. During sensory evaluation, the cake made from composite-flour containing 10% quinoa-flour scored the highest overall acceptability. Sensory quality of last two treatments, which included 15% and 20% quinoa flour, was lower. Quinoa seeds had a better nutritional profile than wheat, with higher levels of amino acids, minerals, dietary fibers, and oil. Since wheat is a staple food in Pakistan, adding quinoa-flour would help to reduce malnutrition in Pakistan. Furthermore, no previous research on the suitability of quinoa-wheat flour for dry cake has been conducted on Pakistani wheat flour.

Mixed flour of wheat and Acrocomia: technological quality and shelf life

“…During storage for up to 120 days, moisture did not change, possibly due to the package efficiency as a water vapor barrier. Our moisture values shown in Table 2 were below those found by Akhlaq et al (2023) in mixed flour with 10 and 20% of replacement of wheat flour for quinoa flour (12.83-13.53%).…”

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

“…Additionally, quinoa presents a lower amylase activity, which can increase the production of gas and thus the volume of bread [ 32 ]. Other studies [ 32 , 33 ] found similar data on the technological parameters of the bread and cakes with the addition of different quinoa particle sizes, with the bread volume decreasing with the reduction in the particle size. In this research, a rise of all reofermentometric parameters for wheat–quinoa composite flour dough was registered; this is due to fermentable sugars from quinoa flour and the indirect bread-making method.…”