Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

Abstract

The aim of this study was to develop a glutenfree formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

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

“…In studies carried out by Bhaduri (2013), Brito et al (2015), and Loredana, Ioan, Daniela, and Bogdan (2016), Rothschild et al (2015), a similar trend could be observed. The product with rice flour received the higher score, probably because the participants are often not familiar with gluten-free products and flours that provide great sensory changes.…”

Preparation and Evaluation of Physical and Chemical Properties of Gluten-Free Biscuits

“…Whereas, the highest value of calcium was presented by the gluten free biscuit sample contained 40% papaya powder on contrary to control sample (242.14 and 71.96 mg/100g respectively) while, the higher values of iron content were recorded by the gluten free biscuit samples contained 10% quinoa flour plus 30% papaya powder and the gluten free biscuit sample contained 40% papaya powder with no significant differences (12.24 and 12.92 mg/100g respectively). These results were agreement with those of Brito et al (2015) they reported that the gluten-free quinoa-based cookies were found to be a good source of fiber and minerals.…”

“…The chemical composition of control biscuit was in agreement with those reported by Youssef (2015) he reported that wheat biscuit contained 3.75% moisture, 9.11% protein, 1.00% fiber and 77.19% total carbohydrates. Also, Brito et al (2015) reported that quinoa flour let to increase ash and fiber content and decrease the total carbohydrate content compared to the biscuit produced from wheat flour as a control. Also, these results were in agreement with those of Yusufu and Akhigbe (2014) they reported that the replacement of wheat flour by different levels of papaya powder led to increase protein, ash, fiber contents in the produced biscuit.…”

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…However, 100% quinoa flour muffin had low overall consumer acceptability due to the bitter taste of quinoa flour (Bhaduri ). An increase in quinoa supplementation (30%) also increased the hardness of cookies, which was attributed to the high content of fiber and protein (Brito and others ). The specific volume also was reduced resulting in less bulky cookies, and also the final color was darker (Brito and others ).…”