Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production

Abstract

he aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina. And studding the effects of fortification on farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition, and the most desirable ratio of quinoa flour is to be determined. Pasta was fortified with 10, 20 and 30% quinoa flour (QF) and evaluated against a control made of 100% semolina flour (control) for farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition. Fortification pasta dough with QF at 10, 20 and 30% gradually increased water absorption, mixing tolerance index and dough weakening, meanwhile decreased the arrival time, dough development time and dough stability scores gradually comparing with those of pasta control sample. Pasta was darker and more brown in color (L* and b* values decreased while a* values increased) with the increased addition of quinoa flour. Pasta products containing quinoa flour had an increased weight and volume than control gradually by increasing QF. Cooking loss of fortified pastas was significantly (p<0.05) greater than the control, but were within the acceptable range of 7-8%. The untrained consumer panel significantly (p<0.05) preferred the control pasta over those fortified with quinoa flour. All pasta variations were deemed acceptable in sensory study. Hardness of pasta increased as the percentage of quinoa fortification increased. Quinoa flour had adverse effects on protein, fat, ash and fiber content when compared to control. It can be recommended that fortification with different percentages of quinoa flour produces high nutritional value and high protein pasta.

Kinoa (Chenopodium quinoa Willd.) Unu ile Zenginleştirilen Muffin Keklerin Bazı Fizikokimyasal ve Duyusal Özellikleri

“…Bu işlemle saponin ayrılmış ancak bazı önemli biyoktif bileşenlerce kayıp meydana geldiği belirlenmiştir [6]. Tahıl ürünlerinde eksik olan amino asitlerin dengelenmesi ve ürünlere çeşitli fonksiyonel özellikler kazandırılması amaçlarıyla kinoa ile zenginleştirme üzerine yapılan çalışmalar mevcuttur [8][9][10][11]. Yapılan bir çalışmada pirinç unu-patates nişastasıkarabuğday unundan oluşan karışımda karabuğday ununa kinoa unu ikame edilerek glutensiz ekmek üretimi gerçekleştirilmiştir.…”