EVALUATION OF THE NUTRITIONAL QUALITY OF WHEAT BREADPREPARED WITH QUINOA, BUCKWHEAT AND PUMPKIN SEED BLENDS

The purpose of this research was to blend quinoa (Chenopodiumquinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin(Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examinethe effect of this blend on nutritional and sensory quality and also energyvalues of the pan bread. Hydrothermal preparation of these supplements isincluded. Chemical composition of the investigated materials, wheat bread andsupplemented bread, was determined using relevant AOAC methods. Chemicalcomposition of supplemented bread with an increase in protein, oil and crudefiber was superior in comparison with control wheat bread. Sensory propertiesof supplemented bread such as specific volume, appearance, crust and crumbtexture, aroma-odor and color were evaluated and found excellent.