International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (826) Last page : (836)
Article doi: : http://dx.doi.org/10.18782/2320-7051.2852
Nutritional Analysis of Gluten Free Products from Quinoa (Chenopodium quinoa) Flour
Simranpreet Kaur Bhathal* and Navjot Kaur
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
*Corresponding Author E-mail: simrankaurbhathal@yahoo.com
Received: 14.04.2017 | Revised: 28.05.2017 | Accepted: 6.06.2017
ABSTRACT
Quinoa flour was used for the development and nutritional evaluation of gluten free products i.e. ladoo, chapatti, parantha, mathri, cookies and pop-ups. Test samples were found to be highly acceptable with overall acceptability score of 8.04 for ladoo( 7.66 ), chapatti( 7.36) , parantha ( 8.04 ), mathri( 7.02 ), cookies( 7.94 ) and pop-ups ( 7.78 ). Nutritional analysis revealed that test samples prepared from quinoa flour have higher crude protein ranging from 11.02 to 15.00percent, crude fat 4.09 to 59.14 percent, total ash 1.75 to 4.19 percent and crude fibre 0.27 to 3.24 percent as compared to controls. Lysine which is a limiting amino acid in cereals, have significant higher values ranging from 2.83-9.40g/100 protein among the developed products. Methionine, tryptophan, calcium, magnesium, iron and zinc content of test samples were also found to be significantly (p<0.05) higher as compared to controls. Neutral detergent fibre values ranged from (24.90 % to 73.30 percent) and acid detergent fibre values ranged from (19.70 to 35.50percent) for test samples. Gluten free quinoa flour products were found to be highly acceptable and nutritionally better as compared to the control samples.
Key words: Quinoa flour, Organoleptic evaluation, Nutritional analysis, Gluten free products.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Bhathal, S.K. and Kaur, N., Nutritional Analysis of Gluten Free Products from Quinoa (Chenopodium quinoa) Flour, Int. J. Pure App. Biosci.6(2): 826-836 (2018). doi: http://dx.doi.org/10.18782/2320-7051.2852
