Formulation of quinoa incorporated protein‐rich biscuits and numerical optimization of its process parameters

Abstract

The present study was conducted to optimize process parameters for the formulation of quinoa incorporated protein-rich biscuits. The levels of major ingredients and process conditions were varied to determine their effect on responses (color difference, overall acceptability, crude protein, and hardness). Response surface methodology was used to optimize levels of ingredients and process conditions and the selected variables had a dominant effect on responses. Increase in refined wheat flour (RWF): quinoa flour (QF) increased crude protein, increase in fat content increased overall acceptability and decreased the hardness of biscuits, while an increase in baking time decreased color difference. The optimized values obtained for independent variables, that is, fat, RWF: QF and baking time were 24.39% 1:1 and 29 min, respectively. Blending quinoa flour with refined wheat flour at 50% level can increase the protein content of biscuits by 26% with improved functional properties. Practical applications Biscuits are popular in the world and consumed by almost every age group. These are generally made up of refined wheat flour which is not a good source of protein. Quinoa flour is considered as a good source of protein (13.52%) and contains all essential amino acids. A large population of India is deprived of protein-rich diet, since rice and wheat are the staple cereal crops. Quinoa can be used as a proteinaceous grain to make diets more balanced in these areas. It can play a major role in combating “silent hunger” among poor populations in India who are deprived of protein-rich diet. In this study, it was found that quinoa flour incorporation up to 50% into refined wheat flour biscuits increased the crude protein content by 26%, crude fiber by 19% and total ash by 10% with good sensory quality.