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Haripriya, A.
- Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies
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Authors
Affiliations
1 School of Food Science, MOP Vaishnav College for Women, Chennai, IN
1 School of Food Science, MOP Vaishnav College for Women, Chennai, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 2 (2018), Pagination: 197-208Abstract
Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments-dry roasting and germination-on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.Keywords
Quinoa (Chenopodium quinoa), Pseudo Cereal, Celiac Disease, Germination, Dry Roasting, Functional Properties.
References
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- Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal
Abstract Views :218 |
PDF Views:1
Authors
Affiliations
1 Department of Food Technology and Management, M.O.P. Vaishnav College for Women, Chennai - 600 034, IN
2 Department of Food Technology and Management, M.O.P. Vaishnav College for Women, Chennai - 600 034
1 Department of Food Technology and Management, M.O.P. Vaishnav College for Women, Chennai - 600 034, IN
2 Department of Food Technology and Management, M.O.P. Vaishnav College for Women, Chennai - 600 034
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 4 (2020), Pagination: 422-438Abstract
Multi grain breakfast cereal is often considered as a healthy choice for people to increase their fiber intake. Chicory ischolar_main fiber (inulin) is a natural soluble fiber with GRAS status that offers both nutritional (prebiotic fiber) and functional (texture and taste improvement) benefits for a variety of food applications. In this present study, attempts have been made to develop a fibre rich and sugar free Ready to Eat (RTE) breakfast cereal by addition of standardized proportion of inulin. The breakfast cereal was made by preparing a batter with composite flours consisting of oats flour, sprouted foxtail millet flour, quinoa flour, sprouted amaranth flour; beetischolar_main powder, inulin powder, baking powder and strawberry essence. This batter was piped into rings using a plain nozzle and baked (170°C for 10-15 minutes). Breakfast cereals with varied proportion of inulin along with control samples were subjected for sensory analysis on a 9-point hedonic scale. Sample with highest sensory score (IBC3) and control sample (CBC1) were subjected to functional, nutritional and shelf life analysis. The moisture content, protein, fat, carbohydrate, dietary fiber and total calories of breakfast cereal (IBC3) were 3.3 ± 0.05%, 10.1 ± 0.1%, 5.24 ± 0.04%, 65.17 ± 0.5 g, 22.49 ± 0.5 g and 348 kcal respectively. The developed breakfast cereal was on par with the market samples for energy, fat and protein consisting of good amount of dietary fibre. The per serving nutrient adequacy of the developed breakfast cereal was 15.2 % for energy, 13.7 % for protein, 8.84 % for fat, 22.4 % for fibre, 9 % for iron, 33.1 % for calcium and 15.7 % for phosphorus of the RDA. Iron, calcium and phosphorus estimated were 3.84 ± 0.02 mg, 49.5 ± 0.1mg and 236.06 ± 0.01 mg respectively. The Free Fatty Acid (FFA) and Initial peroxide Value (IPV) of CBC3 and IBC1 increased slightly during storage without reaching their standard values which were set at no more than 30 meq.gof iodide/kg for FFA and 3 mg of KOH/100 g for IPV. Breakfast cereal can be stored at room temperature for 60 days. The current study recommends that inulin (16%) can be incorporated in the breakfast cereal which confers dual benefits of a sweetener and for fibre enrichment.Keywords
Ready To Eat, Breakfast Cereal, Inulin, Low Calorie, Sugar-free, Fibre Rich, Gluten Free.References
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