Using of quinoa for production of some bakery products (gluten-free
Abstract: The aim of this study is to enhance gluten-free bakery products by using one of varieties quinoa (Chenopodium quinoa, Willd., mainly varieties Danish L 3704(which is newly introduced in Egypt. The maize flour which usually used in such baked was replaced by using, quinoa flour at replacement levels (25, 50 and 75%) in addition a mixture of (40% yellow maize + 30% white rice+30%quinoa) compared to the control sample (100% corn) for production gluten-free bakery products (i.e. tortilla breads, cake and bitifore). All produced products were evaluated chemically, organolyptically and physically. The results showed that by increasing of quinoa in gluten-free bakery products formulas, the protein, fat, ash, dietary fiber and minerals content (i.e., Iron, zinc, calcium and magnesium) increase. This must be due to the higher contents of these components and relatively lower content of carbohydrate in quinoa flour compared to the used corn and rice flour. On the other hand a slight decrease occurred in the content of carbohydrates and calories in previous bakery products compared with the control. Tortilla breads and cake had acceptance (very good) at substitution level 25 and 50 %, while at 75% had less acceptance (good). Bitifore had acceptance (very good) at substitution level 75%. Physical evaluation showed that, there was no effect for both the height and volume for both tortilla breads and bitifore, while specific volume decreased by increasing substitution levels of quinoa flour. In the case of cake a slight decrease in height, volume and specific volume has been noticed by increasing substitution levels of quinoa flour. All previous products showed a slight increase in the values of both the moisture and weight compared with the control. All the previous bakery products supplemented with quinoa flour were highest in the coverage of most of the daily requirement of protein, dietary fiber and mineral (i.e., iron, zinc, calcium and magnesium) for children and adults. The result of this study recommended the integration of quinoa flour with corn flour and rice for the manufacturing of high nutritional value of gluten-free bakery product for celiac disease.
Publication year 2011
Pages 21-52
Organization Name
Author(s) from ARC
External authors (outside ARC)
    أحمد سعيد كامل قسم بحوث التكثيف المحصولي - معهد بحوث المحاصيل الحقلية - مركز البحوث الزراعية
Publication Type Journal
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