Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 205-219 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ariapour N, Hojjati M, Jouyandeh H, Noshad M. Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert. FSCT 2025; 21 (157) :205-219
URL: http://fsct.modares.ac.ir/article-7-75727-en.html
URL: http://fsct.modares.ac.ir/article-7-75727-en.html
1- Agricultural Sciences and Natural Resources University of Khuzestan,
2- Agricultural Sciences and Natural Resources University of Khuzestan ,hojjatim@yahoo.com
3- Agricultural Sciences and Natural Resources University of Khuzestan
2- Agricultural Sciences and Natural Resources University of Khuzestan ,
3- Agricultural Sciences and Natural Resources University of Khuzestan
Abstract: (127 Views)
Quinoa, a nutritionally valuable pseudocereal, is rich in protein, carbohydrates, minerals, unsaturated fatty acids, vitamins, and fiber. Considering the high nutritional value of quinoa flour, this study aimed to produce Ferni (which is Porridge in English), a popular Iranian dairy dessert, using quinoa flour. For this purpose, quinoa flour (0, 20, 40, and 60%) was added to a mixture of cow's milk and buffalo milk (0, 50, and 100%) and sugar. The mixture was heated until the desired consistency was reached and then cooled in small containers and stored in the refrigerator for 14 days. Physicochemical and sensory tests were performed on the samples during storage. The results were analyzed using SPSS software and Duncan's test for mean comparison at a 95% confidence level. The results showed that with the replacement of rice flour with quinoa flour, the dry matter, ash, fat, acidity, water holding capacity, redness intensity (a*), firmness, stickiness, and texture acceptance of the dessert samples increased. On the other hand, the values of pH, yellowness intensity (b*), and odor and flavor acceptance of the dessert samples decreased. But, with increasing percentage of replacement of rice flour with quinoa flour, the values of lightness intensity (L*), color acceptance, taste acceptance, and overall acceptance decreased. On the other hand, the values of pH, water holding capacity, firmness, lightness intensity (L*), appearance color, odor and flavor, texture, and overall acceptance decreased. In conclusion, the results of this study suggest that up to 40% of rice flour can be replaced with quinoa flour to enrich Ferni.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2024/06/20 | Accepted: 2024/09/12 | Published: 2025/02/19
Received: 2024/06/20 | Accepted: 2024/09/12 | Published: 2025/02/19
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |