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

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-...

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Veröffentlicht in:Ciência e tecnologia de alimentos 2023, Vol.43
Hauptverfasser: AKHLAQ, Muhammad, 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
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Sprache:eng
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Zusammenfassung: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.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.14722