Studies on mineral composition, colour and textural qualities of cookies incorporated with quinoa seed flour

Abstract

Present investigation was performed to investigate effects of quinoa seed flour on mineral composition, colour characteristics and textural qualities of cookies. 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. It was found that with increasing levels of quinoa seed flour to cookies mineral content of cookies was increased. It was found that with increase in proportion of quinoa seed flour to cookies the colour value changes i.e L* value and b* value decreased and a* value get increased. The hardness of cookies was increased with increased proportion of quinoa seed flour to cookies. From the present investigation it was concluded that use of quinoa seed in cookies resulted in improvement in nutritional, textural and colour characteristics of cookies.