Abstract
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.
Highlights
Quinoa (Chenopodium quinoa Willd.) is a member of the Chenopodiaceae family and acts as pseudocereal due to yield grains and consumed as cereals or flour products [1, 2]
E total phenolic compound content of wheat flour and quinoa flour was determined calorimetrically and expressed as gallic acid equivalents [22]. e total carotenoid and flavonoid contents were determined spectrophotometrically according to standard methods [23]. e water-holding capacity and oil-holding capacity of wheat flour and quinoa flour were determined [24, 25]
Results and Discussion e analysis of the wheat flour and quinoa flour samples used in the production of the control, 12.5% quinoa, and 25% quinoa biscuits is presented in Table 2. e wheat flour had significantly lower protein, lipids, fiber, ash, and energy levels than quinoa flour
Summary
Quinoa (Chenopodium quinoa Willd.) is a member of the Chenopodiaceae family and acts as pseudocereal due to yield grains and consumed as cereals or flour products [1, 2]. Quinoa has high nutritional value and acts as a complete food It offers all essential amino acids, such as methionine, histidine, and lysine; essential fatty acids, such as oleic and linoleic acids; and dietary fiber, which detoxify the waste products and toxins. Quinoa has been cultivated worldwide as a new crop species directed at technological and commercial importance It is used in cooking, baking, modified food products such as breakfast cereals, pasta, and cookies, industrial use of starch, protein, and saponin, and the pharmaceutical industry and animal feeding [1, 8,9,10]. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days
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