International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Studies on development of technology for preparation of cookies incorporated with quinoa seed flour and its nutritional and sensory quality evaluation
Author(s): Mohammad Nisar, More DR, Syed Zubair, Sawate AR and Hashmi SI
Abstract: Present investigation was performed to prepare cookies incorporated with quinoa seed and to study its effects on physico-chemical and sensory quality attribute of cookies. Malnutrition is a condition resulting from inappropriate nutrition. It includes both inadequate and excessive dietary intakes of nutrient and calories. Insufficient protein intake causes kwashiorkor and excess intake of calories resulting occurrence of various life threatening diseases. Quinoa is considered as pseudo-cereals crop, it is a broad leaf plant with starchy dicotyledonous seed and therefore not a cereal. Quinoa is protein rich but gluten free hence it considers as a miracle grain. Baked products found a best vehicle for conveying nutrient of quinoa seed to consumer. Four samples of cookies were prepared which were incorporated with quinoa seed flour at proportion of 0, 30, 40 and 50 percent and sample coded as T0, T1, T2 and T3 respectively. The physical analysis of cookies showed that there was increased in weight, height and thickness with increasing proportion of quinoa seed flour. Chemical analysis showed increased moisture, fat, protein, fiber, ash and decreased in carbohydrate contents. The sensory evaluation revealed that sample T2 got highest score for overall acceptability. From the present investigation it was concluded that sample T2 was acceptable and got good score for sensory attributes and proceeded for further analysis. The incorporation of quinoa seed flour results in increasing nutritional quality of cookies.
Pages: 3380-3384 | 289 Views 6 Downloads
How to cite this article:
Mohammad Nisar, More DR, Syed Zubair, Sawate AR, Hashmi SI. Studies on development of technology for preparation of cookies incorporated with quinoa seed flour and its nutritional and sensory quality evaluation. Int J Chem Stud 2018;6(2):3380-3384.