Proximate, Physical and Sensory Properties of Wheat-Quinoa Flour Composite Bread

I. A. Olawuni; A. F. Ofoedum; A.E. Uzoukwu; S. O. Alagbaoso; L. N. Iroagba; E. J. Anaeke; O. E. Ndukauba; N. C. Uyanwa

Autori

I. A. Olawuni Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria
A. F. Ofoedum Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria https://orcid.org/0000-0001-9935-5853
A.E. Uzoukwu Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria
S. O. Alagbaoso Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria
L. N. Iroagba Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria
E. J. Anaeke Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria
O. E. Ndukauba Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria
N. C. Uyanwa Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, PMB 1526, Imo State, Nigeria

Cuvinte cheie:

Proximate, Physical properties, Wheat, Quinoa, Bread, Sensory acceptability

Rezumat

This study investigated the proximate analysis, physical properties, and sensory evaluation of the composite bread of wheat and quinoa. In addition, the quinoa flour's functional qualities were evaluated. The bulk density was 0.71g/cm³, swelling index of 2.0%, foam capacity of 6.0g/cm3, foam stability of 1.0g/cm2, and oil and water absorption capacities of 2.19g/g and 3.10g/g. Four formulations, ranging from 0% to 30%, substituted quinoa flour (QF) for wheat flour. (100: 0, 90: 10, 80: 20, and 70: 30, respectively). Quinoa flour replacement resulted in an increase in the bread's moisture content (34.22 to 36.21%), ash (1.66 to 2.08%), protein (10.34 to 12.76%), fats (2.16 to 3.38%), and crude fiber (1.31 to 4.61%) while the carbohydrate content ranged from 50.36 to 40.95%. Weight increased from 302 to 321 grams, height decreased from 70.00 to 60.00 millimeters, loaf volume decreased from 800.00 to 740.00 cubic centimeters, and specific volume decreased from 2.65 to 2.31 cm³ grams^-1 when wheat flour was substituted with 0%, 10%, 20%, and 30% quinoa flour. In addition to having excellent sensory acceptance, the bread produced by substituting 10% QF has the basic nutrients that can help in solving the health needs of the consumers.