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

Journal of Food Science and Technology
Isabelle L BritoMarciane Magnani

Abstract

The aim of this study was to develop a gluten-free 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 w...Continue Reading

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Citations

Feb 28, 2018·Journal of the Science of Food and Agriculture·Diego Suárez-EstrellaAlessandra Marti
Oct 8, 2016·Food & Function·Jailane de Souza AquinoTânia Lúcia Montenegro Stamford
Dec 21, 2018·Journal of Food Science·Patricia P Miranda-VillaEdgardo L Calandri
Dec 15, 2019·Foods·Miguel PerisMaría Dolores Ortolá
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Fatma BoukidBarbara Prandi
Oct 5, 2021·Journal of Applied Microbiology·Sergio H Sandez PenidezGraciela C Rollán

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