Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

Abstract

Quinoa has strong antioxidant activity and a high amino acid score compared to common cereals such as rice and wheat. Therefore, cookies containing quinoa flour as a substitute for wheat flour were used to investigate the effects of quinoa on the oxidative stability and nutritional quality of the cookies. The antioxidant capacity of the cookies was increased by the addition of quinoa flour. As a result, the peroxide value of cookies containing quinoa was lower than that of cookies without quinoa after storage at room temperature. Additionally, quinoa substitution resulted in increased lysine content in the cookies. In sensory evaluation, the quinoa cookies were acceptable to the panelists.Quinoa is a functional and nutritious substitute for wheat flour.Keywords: quinoa, cookie, oxidative stability, POV, amino acid score IntroductionQuinoa (Chenopodium quinoa Willd) is a pseudocereal native to the South American Andes. The grain is appreciated for its contribution to good nutrition. It contains a large proportion of high-quality protein because its lysine content is several times that of common cereals, resulting in a high amino acid score (Watanabe et al., 2003). Also, it has a high content of minerals, such as calcium, magnesium, iron and potassium, compared with other cereals (Galvez et al., 2010). In recent years, the functional properties of food have been of increasing interest, and the functional properties of quinoa, such as its suppressive effect on increased blood pressure (Ogawa et al., 2001), serum and liver cholesterol-lowering effects (Takao et al., 2005), antioxidant activity and allergenicity (Asao and Watanabe, 2010), have been investigated.Oxidation of oils and fats contained in food during storage produces a complex mixture of volatiles that significantly affect the sensory properties of food, resulting in reduced nutritional quality, as well as harmful effects on human health. Quinoa flour can be used as a substitute for wheat flour in the production of food. Pasta and bread made with quinoa flour have been reported (Caperuto et al., 2001;Stikic et al., 2012). Quinoa has strong antioxidant activity and a high amino acid score in comparison with wheat (Watanabe et al., 2003;Asao and Watanabe, 2010). It is proposed that the addition of quinoa flour may raise the antioxidant capacity and amino acid score in substituted food. However, the effects of quinoa on the oxidative stability and nutritional quality of foodhave not yet been reported. AbbreviationsTE; trolox equivalents, SD; standard deviation, DPPH; 1,1-diphenyl-2-picrylhydrazine, POV; peroxide value, ORAC; oxygen radical absorbance capacity K. Watanabe et al. 688 In this study, cookies containing few ingredients yet high in oils and fats were made with quinoa flour to investigate its suppressive effect on the oxidation of oils and fats in food during storage, and the improvement in nutritional quality with the addition of quinoa flour. Materials and MethodsMaterials Quinoa, foxtail (Setaria italica L.), rice (Oryza sativa L.), Japanese...

Quinoa bitterness: causes and solutions for improving product acceptability

“…Several studies reported the impact of quinoa on cookie acceptability, although with contrasting results, whether for wheat‐based or gluten‐free products. As expected, low quinoa enrichment levels (<100 g kg −1 ) did not affect the sensory acceptability of cookies made primarily from wheat flour, but a slightly higher substitution level (150 g kg −1 ) reduced flavour, taste and overall acceptability . However, quinoa cookies were still acceptable, and similar results were observed by Pagamunici et al .…”

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

“…Unfortunately, despite the health benefits attributed to quinoa and recognised world-wide, the presence of bitter compounds in the quinoa flour, which include saponins and phenolic compounds, can affect the sensory characteristics of quinoa-based products [39]. The negative effects reported in this study confirm the data found in the literature [54,55], indicating that increasing the QF level in Summary results of the penalty analysis put in evidence that herbaceous and dry in mouth are characteristics that the ideal biscuit must not have, whereas the main drivers of preference are the following attributes (Table 5): nice colour, sweet, good for breakfast, good for taste, nice appearance, soft in mouth, and good odour. Unfortunately, despite the health benefits attributed to quinoa and recognised world-wide, the presence of bitter compounds in the quinoa flour, which include saponins and phenolic compounds, can affect the sensory characteristics of quinoa-based products [39].…”

“…Unfortunately, despite the health benefits attributed to quinoa and recognised world-wide, the presence of bitter compounds in the quinoa flour, which include saponins and phenolic compounds, can affect the sensory characteristics of quinoa-based products [39]. The negative effects reported in this study confirm the data found in the literature [54,55], indicating that increasing the QF level in the biscuit formulation results in a decrease in colour, taste, odour, flavour, general appearance, and overall acceptability ratings of Q-based biscuits. New approaches aimed at decreasing the bitterness of quinoa flour need to be explored.…”

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

“…In our study, the baking temperature and time were 160 °C and 13 min, respectively, which were lower than those in previous studies. A similar study was carried out by Watanabe et al (2014), who evaluated the storage stability of fat contained in cookies made with 7.5% and 15% quinoa flour instead of wheat flour. Their results showed that the antioxidants present in quinoa cookies could inhibit the oxidation of the fats contained in them.…”