Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

Abstract

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent. [Projekat Ministarstva nauke Republike Srbije, br. TR 31006, TR 31034 and EU FP7 project 316004, project acronym: AREA]

Nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite flours

“…Protein contents followed same trend with ash, fat and fibre contents, which were significant (p<0.05) and correlated with reports of [24] and [25]. This increase in protein content among blends may be attributed to high nutritive contents of pumpkin seed flour over wheat flour as was reported earlier by [20] and [28].…”

“…These low carbohydrate contents in the blends could be as a result of pumpkin seed flour been not considered as potential source of carbohydrate when compared to the content of some conventional sources like cereals [23]. More so, this decrease in carbohydrate content of blends may be attributed to low starch contents of pumpkin seed flour over wheat flour as was reported by [24]. In addition, the decrease in carbohydrate content among blends could be associated with low starch content of PSF as shown in Table 1.…”

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

“…The sensory evaluation of the appearance, texture, and flavour displays the products to be good acceptable [ 14 ]. However, supplementation of wheat flour dough with quinoa flour [ 15 ] appeared in nutritionally improved bread with sensory acceptance. Clearly, according to the many publications, the bread making capacity of quinoa seeds and wheat flour blends has not been reported yet.…”

Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi

“…Kinoa, karabuğday ve kabak çekirdeğinin %40 oranlarına kadar buğday unu ile karıştırılmasıyla elde edilen kompozit unların tost ekmeğinin besin ve duyusal özellikleri üzerine etkilerinin araştırıldığı çalışmada; kinoa %15, karabuğday %15, kabak çekirdeği ise %10 oranlarında kullanılabilir bulunmuştur. Elde edilen sonuçlara göre tost ekmeğinin protein, diyet lif ve yağ içerikleri artmış ve besinsel açıdan ise zenginleştiği tespit edilmiştir [36]. Ayrıca yapılan duyusal analizler sonucunda da elde edilen ekmeklerin aroma ve lezzet gibi duyusal özellikler açısından mükemmel olduğu sonucuna varılmıştır.…”