Presentation Title

The Effect of Quinoa Flour on the Quality of Gluten-Free Products

Faculty Mentor

Dr. Olive Li

Start Date

17-11-2018 8:00 AM

End Date

17-11-2018 8:15 AM

Location

C302

Session

Oral 1

Type of Presentation

Oral Talk

Subject Area

biological_agricultural_sciences

Abstract

Quinoa flour is becoming increasingly popular in food applications due to its increased nutritional properties and high versatility. Addition of quinoa flour in gluten-free products not only increases dietary fiber and protein content, but it also contributes essential minerals such as potassium, magnesium, calcium, and iron. Its excellent nutritional profile makes it a suitable option for its addition in gluten-free baking. However, the presence of bitter compounds in it makes it difficult to yield a high sensory acceptance. The objective of this study was to evaluate the effect of the addition of quinoa flour to gluten-free baked products and to determine a way to improve its characteristics without reducing its nutritional value. Different ratios of quinoa flour were mixed with rice flour, tapioca flour, and sorghum flour in order to determine an appropriate ratio for consumer acceptance. Three different baked products were formulated and tested: quinoa muffins, quinoa chocolate chip cookies, and quinoa crackers. It was determined that the muffin yielded the best characteristics. The reduction of quinoa flour in the formulations proved to increase the acceptability of the products. Further testing is needed in order to improve the overall acceptance of the product and improve the taste without reducing the nutritional qualities of the flour.

Summary of research results to be presented

The taste, texture, and appearance of gluten-free products containing quinoa were evaluated. Quinoa flour was mixed with other types of gluten-free flours in order to create a more balanced formulation. The ratios of quinoa ranged from low (10%) to high (50%). Addition of quinoa flour to food products affected not only the appearance but also the texture, aroma, and overall liking. Chocolate chip cookies produced with a high ratio of quinoa flour (50%) yielded a sticky, pasty texture, as well as a pea-like odor and distinct bitterness. Crackers produced with a medium-high ratio of quinoa flour (40%) yielded mild bitterness and low acceptance. Muffins with a medium amount of quinoa flour yielded an acceptable appearance, but a grainy texture. Up to 30% of quinoa flour in a product was considered acceptable. Quinoa flour in percentages higher than 30% resulted in high bitterness, graininess, and pea-like odor. By reducing the amount of quinoa flour in the formulations, the acceptability of the products was increased. Further testing is needed in order to increase the acceptability, taste, texture, and aroma without significantly reducing the amount of quinoa flour.

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Nov 17th, 8:00 AM Nov 17th, 8:15 AM

The Effect of Quinoa Flour on the Quality of Gluten-Free Products

C302

Quinoa flour is becoming increasingly popular in food applications due to its increased nutritional properties and high versatility. Addition of quinoa flour in gluten-free products not only increases dietary fiber and protein content, but it also contributes essential minerals such as potassium, magnesium, calcium, and iron. Its excellent nutritional profile makes it a suitable option for its addition in gluten-free baking. However, the presence of bitter compounds in it makes it difficult to yield a high sensory acceptance. The objective of this study was to evaluate the effect of the addition of quinoa flour to gluten-free baked products and to determine a way to improve its characteristics without reducing its nutritional value. Different ratios of quinoa flour were mixed with rice flour, tapioca flour, and sorghum flour in order to determine an appropriate ratio for consumer acceptance. Three different baked products were formulated and tested: quinoa muffins, quinoa chocolate chip cookies, and quinoa crackers. It was determined that the muffin yielded the best characteristics. The reduction of quinoa flour in the formulations proved to increase the acceptability of the products. Further testing is needed in order to improve the overall acceptance of the product and improve the taste without reducing the nutritional qualities of the flour.