Volume 20, Issue 138 (August 2023)
Abstract
Quinoa is a valuable food source that has attracted many people attention today. For this purpose, in this research, the effect of types of quinoa flour (raw, roasted and flaked) and its partial replacement with roasted rice flour (zero, 15 and 30%) were investigated on physicochemical (protein, ash, water activity, texture and color) and sensory characteristics of compact food bars. The results showed that the flaking and roasting applied on quinoa while improving the quality of the product led to a decrease in water activity and color components L* and b* and an increase in ash, texture firmness and color component a*. This was while the process of roasting and flaking led to a decrease and an increase in the protein of the produced samples, respectively, compared to the samples containing raw quinoa flour. On the other hand, by increasing the rice flour percentage in the formulation, the amount of protein, ash and color component a* decreased and the values of texture firmness and color components L* and b* increased. The results of the sensory evaluation also showed that the processing done on quinoa and the presence of rice flour in the formulation led to an increase in the score of sensory characteristics and finally the overall acceptance of the final product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (5.74% protein, 0.781% ash and overall acceptance score of 4.52) was introduced as the best sample.
Volume 21, Issue 153 (November 2024)
Abstract
Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.
