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

Abstract

Quinoa (Chenopodium quinoa Willd.) is a valuable enrichment source for cereal products due to its rich protein and well-balanced amino acid content. The high content of lysine, methionine and threonine amino acids that are found in limited levels in most of cereals, increases the importance of quinoa. In this study, physicochemical and sensory properties of muffin cakes which produced by 100% wheat flour (control sample) and replacing wheat flour with quinoa flour at different levels (25 and 50%) were investigated. The addition of quinoa flour to the formulation caused a significant increase in protein, fat, ash, amino acid contents and hardness value which was determined with texture profile analysis and a decrease in carbohydrate content and specific volume. Color analysis results of muffin cakes showed that increasing quinoa flour substitution ratio also increased the L* values of the crust and a* values of the crumb, while decreased the L* values of the crumb of cakes. According to sensory analyses, porosity, texture, taste and overall acceptability scores decreased significantly (p

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

“…), a highly nutritious Andean grain (Dakhili et al, 2019;Vidaurre-Ruiz et al, 2023), is an efficient alternative for the formulation of new food products, being both gluten-free and environmentally sustainable (Amiryousefi et al, 2021). Due to this reason, technological efforts have been made to incorporate quinoa into various food matrices, for example in the breads (Coţovanu et al, 2023;El-Sohaimy et al, 2021), cookies (Jan et al, 2018;Meriles et al, 2022), muffins (Özgören & Yapar, 2022), meat products (Bahmanyar et al, 2021;Park et al, 2021;Teixeira et al, 2020), dairy products (Abdelmontaleb et al, 2021;Kef & Arslan, 2021;Sekhavatizadeh et al, 2023), quinoa drinks (Ayub et al, 2021;Jeon et al, 2022;Pineli et al, 2015), etc. However, despite the promise these products hold, challenges persist in sensory acceptance due to the bitter taste of quinoa (Suárez-Estrella et al, 2018).…”

“…Sensory methods used to evaluate food products are traditionally classified as discriminant (focused on the sensory difference between products), descriptive (focused on the detailed description of sensory attributes), and affective (focused on the degree of acceptance of a product). Various products made from Andean cereals have undergone sensory characterization using the affective method (El-Said et al, 2021;Özgören & Yapar, 2022;Soliman et al, 2019). As a result, sensory and consumer characterization have become increasingly important in developing Andean cereal-based foods mainly because any modification in the formulation will change its nutritional and, concomitantly, sensory properties.…”