Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.
Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, Cidade Universitária, 58051-900 João Pessoa, Paraíba Brazil.
Isabelle L
IL
Brito
Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Paraíba Brazil.
Evandro Leite
EL
de Souza
Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, Cidade Universitária, 58051-900 João Pessoa, Paraíba Brazil.
Suênia Samara Santos
SS
Felex
Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, Cidade Universitária, 58051-900 João Pessoa, Paraíba Brazil.
Marta Suely
MS
Madruga
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina (UEL), 86051-980 Londrina, Paraná Brazil.
Fábio
F
Yamashita
Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, Cidade Universitária, 58051-900 João Pessoa, Paraíba Brazil.
Marciane
M
Magnani
Bakery products; Mixture design; Optimization; Quinoa