Development of newly enriched bread with quinoa flour and whey

Salazar, Diego; Naranjo, Mónica; Pérez, L. Figuero; Valencia, Alex; Acurio, Liliana; Gallegos, L. Morales; Álvarez, Fernando; Amancha, P I; Valencia, Marcelino Pulido; Rodríguez, C.; Arancibia, Mirari

doi:10.1088/1755-1315/77/1/012018

Cited by 7 publications

(5 citation statements)

References 15 publications

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“…Adding texturing ingredients, such as whey, was efficacious in guaranteeing the acceptability of wheat bread fortified with 150 g kg −1 quinoa flour. On the contrary, adding 200 g kg −1 of quinoa made the bread less acceptable, due to its slight bitterness . Another study demonstrated that acceptability significantly decreased for samples with 500 and 1000 g kg −1 of quinoa flour, even if the quinoa grains were washed before milling .…”

Section: Sensory Properties and Acceptability Of Quinoa Food Productsmentioning

confidence: 99%

Quinoa bitterness: causes and solutions for improving product acceptability

et al. 2018

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Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa. © 2018 Society of Chemical Industry.

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Section: Sensory Properties and Acceptability Of Quinoa Food Productsmentioning

confidence: 99%

Quinoa bitterness: causes and solutions for improving product acceptability

et al. 2018

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“…In the past, other researchers made efforts to incorporate various nutritionally rich ingredients in wheat flour. They (Odedeji et al, 2014;Oyetayo and Oyedeji, 2017;Salazar et al, 2017;Yu and Beta, 2015) reported that in general, the incorporation of herbs improved the nutritional quality of wheat flour by comparatively lowering the moisture content. It is noteworthy that the intermediate moisture content in treatment bread helps prevent the growth of microorganisms and a further reduction in moisture content reduced moulds production, increasing shelf life (Odedeji et al, 2014).…”

Section: Sensory Analysismentioning

confidence: 99%

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Abbas,

Ahmed,

Khan

2024

SJA

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The Nutritional quality of wheat bread can be enhanced by incorporating certain nutrient-rich ingredients in its formulation. The main objective of the present study was to investigate the feasibility of incorporating chamomile and wild thyme powder in wheat bread to further improve its nutritional profile. For this purpose, three composite test breads (CWB) were prepared by incorporating chamomile and wild thyme at an equal proportion of 1, 2 and 3%. Proximate analyses of wheat flour, chamomile powder, thyme powder, a mixture of chamomile and wild thyme at the ratio of 1:1, control bread (CB) and composite test bread samples were performed using standard methods. In-vitro starch digestibility and total starch were determined by Megazyme starch assay kit. A nine-point hedonic scale assessed bread samples for consumer acceptance. The findings of proximate composition showed a significant increase in ash at 2 and 3 % incorporation. The fiber content also significantly increased at the incorporation ratio of 1, 2 and 3%. In CWB, fat concentration at 2 and 3% incorporation remained almost equal to that of CB. The protein content increased "significantly in a dose-dependent manner with the increasing incorporation of these two herbs" when compared with the CB. When the carbohydrate content of both breads was compared, the functional bread had significantly lower values (p, for all trends < 0.05), respectively, as the ratio of incorporation increased. Total starch (TS) and DS reduced non-significantly at 1 and 2 % and significantly at 3% incorporation as compared with CB. Resistant starch (RS) content of CWB increased significantly (p<0.05) at 1, 2 and 3% incorporation of these herbs with high RS at the highest level of incorporation. Slowly digestible starch (SDS) content non-significantly decreased. Rapidly digestible starch (RDS) reduced significantly (p<0.05) at 1% compared with CB, with no significant change at 1 and 2 and 2 and 3 % incorporation. SDI decreased significantly (p<0.05) with the increasing rate of incorporation of chamomile and wild thyme in the CWB. The acceptability score of test bread was ≥6 on a 9-point hedonic scale. It was concluded that this incorporation significantly improved the bread's nutritional properties and starch digestibility and was acceptable for consumers.

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“…Kovács (2003) showed the favorable effect of transglutaminase on the quality of products obtained with quinoa flours. Salazar et al (2017) concluded that the maximum utilization of quinoa flour added to wheat flour in bread recipes is 15%, beyond this value the products being accompanied by a gradual loss of acceptability, due to the worsening of sensory attributes, like the appearance of a bitter taste.…”

Section: Characterization Of the Dough Samplesmentioning

confidence: 99%

Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality

Tamba-Berehoiu

Turtoi

Popa³

2019

Ann.UDJG.FoodTechnology

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The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products. Flours were analysed in terms of moisture, protein and ashe content, wet gluten, gluten index, falling number, dough farinographic and alveographic parameters. In addition bread specific volume, porosity, crumb moisture and technological water absorption were determined. The optimum bakery potential of wheat flour mixtures with quinoa flours was decided based on the high extensibility and low resistance of dough. For additions up to 15% white quinoa flour, the breads had the highest specific volumes (3.8 ml/g dark flour; 2.5 ml/g white flour).

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Development of newly enriched bread with quinoa flour and whey

Cited by 7 publications

References 15 publications

Quinoa bitterness: causes and solutions for improving product acceptability

Quinoa bitterness: causes and solutions for improving product acceptability

Proximate Analysis, Starch Fractions and Sensory Evaluation of Bread Incorporated with Chamomile and Wild Thyme

Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality

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