Characterization of quinoa-wheat flour blend for the preparation of dry cake

• Autor(a) principal: AKHLAQ,Muhammad
• Data de Publicação: 2023
• Outros Autores: FAROOQ,Muhammad Umer, ALI,Shinawar Waseem, AMIR,Mamoona, SIDDIQUE,Farzana, JAVED,Muhammad Arshad, AFZAL,Muhammad Inam, UMER,Muhammad, MUJTABA,Ahmed, IQBAL,Munawar, AHMAD,Mateen, AWAIS,Muhammad, MURTAZA,Ayesha, IMRAN,Muhammad, RIAZ,Muhammad, AHMED,Aftab, AMIR,Rai Muhammad, MUNIR,Muhammad Mubasher
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100428
• topic: dry cake; quinoa-wheat flour; sensory evaluation; total phenolics

Abstract The current study aimed at the quinoa-wheat composite flour's characterization (including total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake sensory quality. Findings revealed a rise in ash content, fat, protein, and crude fiber of composite-flour (0.56-1.23%, 1.13-1.76%, 10.14-11.02%, and 0.23-1.04%, respectively) with an increase of quinoa flour (5-20%). The addition of quinoa flour to the composite flour enhanced cake texture (0.26-.70 kg), but it also decreased L-value of cake crumb (55.29-50.73). Total flavonoids (56.44-59.48 mg QE/100 g) and antioxidant activity (4.66-9.76%) increased as quinoa flour was increased, whereas total phenolics (8.68-5.46 mgGAE/g) decreased. By mixing wheat flour with quinoa flour, the nutritional value of wheat flour was increased. During sensory evaluation, the cake made from composite-flour containing 10% quinoa-flour scored the highest overall acceptability. Sensory quality of last two treatments, which included 15% and 20% quinoa flour, was lower. Quinoa seeds had a better nutritional profile than wheat, with higher levels of amino acids, minerals, dietary fibers, and oil. Since wheat is a staple food in Pakistan, adding quinoa-flour would help to reduce malnutrition in Pakistan. Furthermore, no previous research on the suitability of quinoa-wheat flour for dry cake has been conducted on Pakistani wheat flour.