Functional and sensory characteristics of quinoa in foods

Abstract

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter aftertaste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour. Flavor improved up to 20% quinoa flour in the blend. Quinoa was blended with corn grits at levels of 10%, 20% and 30% and extruded at 15% and 25% moisture respectively. Quinoa addition produced a darker, less yellow product than corn grits alone. Density and expansion ratio were lower for products containing greater levels of quinoa. The most favorable products were produced at a 15% initial moisture content and a 3:1 compression ratio of the extruder screws. Cakes baked with quinoa starches were of poor quality. The overall performance of quinoa starch in baked goods was similar to that of other non-cereal starches such as amaranth and potato starch. © 1995, Elsevier B.V. All rights reserved.