Volume 20, Issue 138 (2023)
FSCT 2023, 20(138): 119-132 |
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nowrouzian A, Mehraban sangh atash M, Sahraiyan B. Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar. FSCT 2023; 20 (138) :119-132
URL: http://fsct.modares.ac.ir/article-7-67404-en.html
URL: http://fsct.modares.ac.ir/article-7-67404-en.html
1- Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran.
2- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran , mehraban@acecr.ac.ir
3- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
2- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran , mehraban@acecr.ac.ir
3- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
Abstract: (641 Views)
Quinoa is a valuable food source that has attracted many people attention today. For this purpose, in this research, the effect of types of quinoa flour (raw, roasted and flaked) and its partial replacement with roasted rice flour (zero, 15 and 30%) were investigated on physicochemical (protein, ash, water activity, texture and color) and sensory characteristics of compact food bars. The results showed that the flaking and roasting applied on quinoa while improving the quality of the product led to a decrease in water activity and color components L* and b* and an increase in ash, texture firmness and color component a*. This was while the process of roasting and flaking led to a decrease and an increase in the protein of the produced samples, respectively, compared to the samples containing raw quinoa flour. On the other hand, by increasing the rice flour percentage in the formulation, the amount of protein, ash and color component a* decreased and the values of texture firmness and color components L* and b* increased. The results of the sensory evaluation also showed that the processing done on quinoa and the presence of rice flour in the formulation led to an increase in the score of sensory characteristics and finally the overall acceptance of the final product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (5.74% protein, 0.781% ash and overall acceptance score of 4.52) was introduced as the best sample.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/02/9 | Accepted: 2023/05/15 | Published: 2023/08/1
Received: 2023/02/9 | Accepted: 2023/05/15 | Published: 2023/08/1
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