Volume 19, Issue 130 (2022)
FSCT 2022, 19(130): 73-83 |
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Shalamzari F, Erjaee Z. Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour. FSCT 2022; 19 (130) :73-83
URL: http://fsct.modares.ac.ir/article-7-61239-en.html
URL: http://fsct.modares.ac.ir/article-7-61239-en.html
1- Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa
2- Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa , zerjaee@yahoo.com
2- Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa , zerjaee@yahoo.com
Abstract: (953 Views)
Quinoa is pseudo-cereal which origins from South America. It is rich in lysine and has a high protein content. Quinoa flour has no gluten and is suitable for people with celiac disease. The purpose of this study was to use quinoa flour to prepare gluten free cracker biscuits. Quinoa flour and corn flour mixtures of 100 to 0, 80 to 20, 60 to 40, 40 to 60, 20 to 80 were used for crackers preparations. Tests for pH, moisture content, texture firmness analysis and sensory tests (taste, color and texture) were performed on the first, third and seventh day after production. Porosity and color analysis (L*a*b*) were examined on the same day of production. The results showed that the type of flour can affect the pH and crackers with a higher percentage of corn flour had a higher pH.. Combining corn flour with quinoa flour (60% quinoa flour - 40% corn flour) maintained more moisture and created softer texture with more porosity. Over time moisturecontent, decreased and firmness increased in all samples. Hardness and brittleness were more evident in crackers containing a higher percentage of quinoa flour. Increasing the percent of quinoa in crackers caused a decrease in L* and b* factors and an increase in a* factor. Crackers with a higher percentage of quinoa flour were darker in color. In terms of sensory evaluation, the highest score in taste was given to the sample of 60% quinoa flour -40% corn flour.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/05/1 | Accepted: 2022/10/9 | Published: 2022/12/1
Received: 2022/05/1 | Accepted: 2022/10/9 | Published: 2022/12/1
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