Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

被引:34
|
作者
Cannas, Michela [1 ]
Pulina, Simone [1 ]
Conte, Paola [1 ]
Del Caro, Alessandra [1 ]
Urgeghe, Pietro Paolo [1 ]
Piga, Antonio [1 ]
Fadda, Costantino [1 ]
机构
[1] Univ Sassari, Dipartimento Agr, Viale Italia 39-A, I-07100 Sassari, Italy
关键词
volatile compounds; gluten-free biscuits; nutritional value; polyphenols; quinoa flour; ANTIOXIDANT ACTIVITY; FREE COOKIES; LIPID OXIDATION; QUALITY; ACCEPTABILITY; OPTIMIZATION; CHALLENGES; BAKING; HEALTH; WILLD;
D O I
10.3390/foods9060808
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower 'lightness' and higher 'redness' values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.
引用
收藏
页数:16
相关论文
共 50 条
  • [1] Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits
    Darniadi, S.
    Luna, P.
    Juniawati, J.
    Sunarmani, S.
    Widowati, S.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2022, 29 (06): : 1360 - 1371
  • [2] Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free Apple-Blueberry Muffins
    Leland, Erin M.
    Nigg, Jessica K.
    Olds, David A.
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2025, 23 (02) : 232 - 245
  • [3] Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour
    Saed, Badr
    El-Waseif, Mohammed
    Ali, Hatem
    Alsulami, Tawfiq
    Ban, Zhaojun
    Farouk, Amr
    PROCESSES, 2023, 11 (12)
  • [4] Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp
    Rodrigues Batista, Jaqueline Eduarda
    de Morais, Mariana Patricio
    Caliari, Marcio
    Soares Junior, Manoel Soares
    JOURNAL OF FOOD AND NUTRITION RESEARCH, 2016, 55 (02): : 101 - 107
  • [5] Effect of Spirulina Microalgae Powder in Gluten-Free Biscuits and Snacks Formulated with Quinoa Flour
    Hussein, Ahmed M. S.
    Mostafa, Sayed
    Ata, Shymaa M.
    Hegazy, Nefisa A.
    Abu-Reidah, Ibrahim M.
    Zaky, Ahmed A.
    PROCESSES, 2025, 13 (03)
  • [6] Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten-free cookies
    Nguyen Thi Hoang Yen
    Nguyen Thi Mai Huong
    Phan Ngoc Hoa
    Pham Van Hung
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (01): : 423 - 431
  • [7] Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour
    Nakilcioglu, Emine
    Otles, Semih
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022, 59 (10): : 3836 - 3847
  • [8] Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour
    Emine Nakilcioğlu
    Semih Ötleş
    Journal of Food Science and Technology, 2022, 59 : 3836 - 3847
  • [9] The effect of Quinoa flour and enzymes on the quality of gluten-free bread
    Azizi, Saadat
    Azizi, Mohammad Hossein
    Moogouei, Roxana
    Rajaei, Peyman
    FOOD SCIENCE & NUTRITION, 2020, 8 (05): : 2373 - 2382
  • [10] Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread
    Taghdir, Maryam
    Mazloomi, Seyed Mohammad
    Honar, Naser
    Sepandi, Mojtaba
    Ashourpour, Mahkameh
    Salehi, Musa
    FOOD SCIENCE & NUTRITION, 2017, 5 (03): : 439 - 445