home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Influence of quinoa supplementation in wheat flour on organoleptic properties of chapatti

Paper Details

Research Paper 01/10/2019
Views (370) Download (18)
current_issue_feature_image
publication_file

Influence of quinoa supplementation in wheat flour on organoleptic properties of chapatti

Haroon Munir, Muhammad Tahir Nadeem, Muhammad Umair Arshad, Farhan Saeed, Faqir Muhammad Anjum, Tabussam Tufail
Int. J. Biosci.15( 4), 172-177, October 2019.
Certificate: IJB 2019 [Generate Certificate]
Key: FlourQuinoaSensory evaluationSupplementationWheat

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.

VIEWS 15
Cover PDF

Aggarwal P. 2008. Global climate change and Indian agriculture: impacts, adaptation and mitigation. Indian Journal of Agriculture Sciences 78, 911-919.

Bhargava AS, Shukla J, Srivastava N, Singh D, Ohri. 2008. Genetic diversity for mineral accumulation in the foliage of Chenopodium spp. Scientia Horticulturae  118, 338-346.

Bhargava AS, Srivastava. 2013. Quinoa: Botany, Production and Uses, CABI.

Caperuto LC, Amaya‐Farfan J, Camargo CRO. 2001. Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture 81, 95-101.

Haridas. 1986. Lesser-known plants of potential use in agriculture and forestry. Science 232, 1379-1384.

Jacobsen SE, Mujica A, Jensen C. 2003. The resistance of quinoa (Chenopodium quinoa Willd.) to adverse abiotic factors. Food Reviews International 19, 99-109.

Jancurova M, Minarovicova L, Dandar A. 2009b. Rheological properties of doughs with buckwheat and quinoa additives. Chemical Papers 63, 738-741.

Mayes SF, Massawe P, Alderson J, Roberts S, Azam-Ali M, Hermann. 2012. The potential for underutilized crops to improve security of food production. Journal of Experimental Botany 63, 1075-1079.

Mayes SF, Massawe P, Alderson J, Roberts S, Azam-Ali M, Hermann. 2012. The potential for underutilized crops to improve security of food production. Journal of Experimental Botany 63, 1075-1079.

Morita N, Hirata C, Park S, Mitsunaga T. 2001. Quinoa flour as a new foodstuff for improving dough and bread. Journal of Applied Glycoscience 48, 263-270.

Prego I, Maldonado S, Otegui M. 1998. Seed Structure and Localization of Reserves in Chenopodium quinoa. Annals of Botany 82, 481-488.

Prescott‐Allen R, Prescott‐Allen C. 1990. How many plants feed the world. Conservation Biology 4, 365-374.

Repo-Carrasco-Valencia RA, Encina CR,Binaghi MJ, Greco CB, Ronayne De Ferrer PA. 2010b. Effects of roasting and boiling of quinoa, kiwicha and kaniwa on composition and availability of minerals in vitro. Journal of the Science of Food and Agriculture 90, 2068-73.

Ruales J, Nair BM. 1994. Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds. Plant Foods& Human Nutrition 45, 223-246.

Steel RGD, Torrie DA, Dickey. 1997. Principles and Procedures of Statistics. A boimeterical approach. 3rd Eds. McGraw Hill Book Co. Inc., New York.

Siddique MI. 1989. Physico-chemical properties of composite flour for chapatti production. Ph.D. dissertation, Department of Food Technology University of   Agriculture, Faisalabad, Pakistan.

Shaikh IM, Ghodke SK, Ananthanarayan L. 2007. Staling of chapatti (Indian unleavened flat bread). Food Chemistry 101, 113-119.

Tufail T, Saeed F, Imran M, Arshad MU, Anjum FM, Afzaal M, Bader Ul Ain H, Shahbaz M, Gondal TA, Hussain S. 2018. Biochemical characterization of wheat straw cell wall with special reference to bioactive profile. International journal of food properties 21(1), 1303-10.

Vega-Galvez A, Miranda M, Vergara J, Uribe E, Puente L, Martinez EA. 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture 90, 2541-7.

Watanabe K, Ibuki A, Chen YC, Kawamura Y, Mitsunaga T. 2003. Composition of quinoa protein fractions. Journal Of The Japanese Society For Food Science And Technology 50, 546-549.

Wright K, Huber K, Fairbanks D, Huber C. 2002a. Isolation and characterization of Atriplex hortensis and sweet Chenopodium quinoa starches. Cereal Chemistry 79, 715-719.

Submit Manuscript