Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

The purpose of the present research was to develop novel fat bread supplemented with quinoa four to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa four. Chemical composition of supplemented fat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specifc volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. Te protein content in bread-based quinoa blends was signifcantly increased gradually with increasing the percentage of quinoa four from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa four. Also, the amino acids content was increased with increasing the percentage of quinoa four. Mineral contents in 30% quinoa four blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat four). Rheological properties of supplemented bread such as specifc volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortifed with quinoa four were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa four more than control. Te obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa four-based fat bread open a new promising prospect for utilization of quinoa four in an industrial scale for treatment and/or prevention of malnutrition in developing counties.