Volume 21, Issue 149 (2024)
FSCT 2024, 21(149): 128-139 |
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:
Alavi M, Mehraban Sangatash M, Sahraiyan B, Jajarmi A. Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA). FSCT 2024; 21 (149) :128-139
URL: http://fsct.modares.ac.ir/article-7-72498-en.html
URL: http://fsct.modares.ac.ir/article-7-72498-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
3- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran ,baharehsahraiyan@yahoo.com
4- Research Institute of Food Science and Technology, Department of Food Nanotechnology, Mashhad, 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 ,
4- Research Institute of Food Science and Technology, Department of Food Nanotechnology, Mashhad, Iran
Abstract: (743 Views)
This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/11/18 | Accepted: 2024/01/6 | Published: 2024/06/21
Received: 2023/11/18 | Accepted: 2024/01/6 | Published: 2024/06/21
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |