Volume 21, Issue 153 (2024)                   FSCT 2024, 21(153): 174-191 | Back to browse issues page

‎ 10.22034/FSCT.21.153.174

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Nowrouzian A, Mehraban sangatash M, sahraiyan B. Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa. FSCT 2024; 21 (153) :174-191
URL: http://fsct.modares.ac.ir/article-7-73895-en.html
Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa
Atoosa Nowrouzian1 , Masoomeh Mehraban sangatash2 , Bahareh Sahraiyan 3
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
3- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran , baharehsahraiyan@yahoo.com
Abstract:   (821 Views)
Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.

 
Keywords: Flaking, Quinoa flour, Rice flour, Roasting
Full-Text [PDF 695 kb]   (691 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2024/02/17 | Accepted: 2024/04/9 | Published: 2024/09/22
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