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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (810) Last page : (820)
Article doi: : http://dx.doi.org/10.18782/2320-7051.2831

Development and Nutritional Evaluation of Gluten Free Bakery Products Using Pseudocereal quinoa (Chenopodium quinoa)

Sukhmandeep Kaur*, Navjot Kaur and Kiran Grover

Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana – 141001 (Punjab) India
*Corresponding Author E-mail: sukhmani.deep20@gmail.com
Received: 11.04.2017  |  Revised: 23.05.2017   |  Accepted: 1.06.2017  



Quinoa is a treasure trove of nutrients. Rising demands for gluten free products parallels the apparent or real increase in celiac disease, non-celiac gluten sensitivity and gluten allergy. The present study was aimed for the development and nutritional evaluation of gluten free bakery products using combination of rice and oats flour supplemented with quinoa flour. Five products namely cookies, cakes, muffins, pies and tarts were developed using standardized recipes with different levels of quinoa flour and organoleptically evaluated by a semi-trained panel of 10 judges using eight-point hedonic rating scale13 and found to be acceptable at 10% level of quinoa flour. Nutritional evaluation was carried out to make comparison between the highly acceptable developed product and its control (100% refined wheat flour) counterpart. The findings revealed that the supplemented products were found to have higher protein (4.2-8.4%), fat (19.6-29.2%), fiber (0.46-1%) and mineral content i.e. calcium, iron, magnesium and zinc as compared to their control counterparts. Along with that, supplementation of quinoa flour in rice and oats flour resulted in significant (p<0.05) increase in three essential amino acids (i.e. tryptophan, methionine and lysine). Anti-nutritional factors i.e. phytin phosphorus (16.38-37.02 mg) and saponins (0.14-0.32%) were also found in supplemented products. By keeping in view the nutritional benefits of quinoa flour, the products supplemented with it can be incorporated in daily diet so as to enhance the nutritional status of celiac patients.

Key words: Quinoa flour, Celiac disease, Organoleptic evaluation, Nutritional evaluation, Anti-nutritional factors.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kaur, S., Kaur, N. and Grover, K., Development and Nutritional Evaluation of Gluten Free Bakery Products Using Pseudocereal quinoa (Chenopodium quinoa), Int. J. Pure App. Biosci.6(2): 810-820 (2018). doi: http://dx.doi.org/10.18782/2320-7051.2831

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