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Effect of nutrient‑rich quinoa fraction composite wheat flour on product development.
Madhumitha, R. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2024) Effect of nutrient‑rich quinoa fraction composite wheat flour on product development. Journal of Food Science and Technology. ISSN 0022-1155
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Abstract
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Nutrient-rich · Quinoa flour · Wheat flour · Bread characterization |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 26 Bakery products |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Nov 2024 09:16 |
| Last Modified: | 12 Nov 2024 09:16 |
| URI: | http://ir.cftri.res.in/id/eprint/18500 |
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