CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE PÃO DE FORMA CONTENDO FARINHA MISTA DE TRIGO E QUINOA

Abstract

The present work aimed to determine the effect of mixing wheat flour (WF) and quinoa flour (QF) in the proportions of 100:0 (F0), 90:10 (F10) and 85:15 (F15) on the physicochemical and sensory characteristics of sandwich loaf. The utilization of 10% and 15% of QF mixtures altered the breads chemical composition increasing the ashes, dietary fiber and protein. According to the Brazilian regulations, these breads could be allowed to be sold under a “source fiber product” claim. These breads showed darker crumb color, as well as a decrease in the total and specific volume (p<0.05), and an increase in firmness (p<0.05), which indicated a weakening of the gluten protein structure, and lower bread dough ability to retain the fermentation gases. Although QF addiction has promoted a subtle increase in some essential amino acids contents, there has not been any improvement in loaves protein quality and the lysine the first limiting amino acid. In sensorial test (flavor, color, appearance, taste, texture and global impression), loaves F10 and F15 have got scores between the terms “like moderately” and “like too much” and a positive attitude regarding buying intention as a good acceptance for both formulations. Even implying a decrease in the breads technological characteristics, the use of 85:15 wheat:quinoa composite flour stills shows potential for its production and marketing, due to its nutritional improvement and acceptance.