Utilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

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dc.contributor.authorDemir, Berat
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:27:03Z
dc.date.available2024-02-23T14:27:03Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractIn this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0-30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 x 4) x 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.en_US
dc.description.sponsorshipNecmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey [BAP-161419002]en_US
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey (Project number, BAP-161419002).en_US
dc.identifier.doi10.1177/1082013220940092
dc.identifier.endpage250en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue3en_US
dc.identifier.pmid32781850en_US
dc.identifier.scopus2-s2.0-85089366396en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage242en_US
dc.identifier.urihttps://doi.org/10.1177/1082013220940092
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14436
dc.identifier.volume27en_US
dc.identifier.wosWOS:000559228300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science And Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGerminationen_US
dc.subjectGluten Freeen_US
dc.subjectPastaen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectQuinoaen_US
dc.titleUtilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory propertiesen_US
dc.typeArticleen_US

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