Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 315-325 | Back to browse issues page

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1- Department of Food Science and Technology, Agricultural Faculty, Zabol University, Zabol, Iran , haghayegh.2019@yahoo.com
2- MSc in Food Science and Technology
Abstract:   (4791 Views)
In this study germinated quinoa flour in five levels (0, 5, 10, and 15%) was replaced by part of flour in gluten-free pan bread formulation. For this purpose, protein, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and overall acceptability were evaluated. Protein and moisture were increased by increasing of germinated quinoa flour in the formulation. The samples containing 10 % germinated quinoa flour had the highest specific volume and overall acceptability score and the lowest firmness after 1 and 72 hours after baking. Also, the result indicated the samples containing 10 and 15 % germinated quinoa flour had the highest porosity.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/02/21 | Accepted: 2019/04/27 | Published: 2019/06/15

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