Influence of quinoa supplementation in wheat flour on organoleptic properties of chapatti
Paper Details
Influence of quinoa supplementation in wheat flour on organoleptic properties of chapatti
Abstract
Demand for health-oriented products such as sugar-free, low calorie and high fibre products is increasing and this can be achieved using replacements with various pseudo-cereals. Nutritional supplementation may be used to treat muscle loss with aging (sarcopenia). This study was designed to evaluate the effects of enriching wheat flour with quinoa (Chenopodium quinoa Willd.), which was considered a pseudo cereal. It had been recognized as a complete food due to its protein quality, protein content (15%) and great amino acid balance. The experiment was included two wheat (Triticum aestivum L.) cultivars, Faisalabad-2008 and Zincol-2016. These experimental wheat flours were supplemented by using quinoa flour with the ratios, following 80:20, 75:25, 70:30 of each variety respectively. Moreover 100 per cent wheat flours of both the cultivars were taken as a control. The final product was tested for its qualitative and sensory attributes It was noted that the level of supplementation for quinoa seed flour (QSF) with normal wheat flour (NWF) and zincol-2016 wheat flour (ZWF) had a pronounced effect on quality of protein. Though the nutritional profile of treatment with supplementation level of 30:70 (QSF/ZWF) was relatively good than all the other blends used in this experiment but it gave poor over all acceptability. The best one level of supplementation was found 25:75 (QSF/ZWF) on the basis of both organoleptic evaluation and chemical characterization.
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