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. 2020 Jun 19;9(6):808.
doi: 10.3390/foods9060808.

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Michela Cannas  1 , Simone Pulina  1 , Paola Conte  1 , Alessandra Del Caro  1 , Pietro Paolo Urgeghe  1 , Antonio Piga  1 , Costantino Fadda  1
Affiliations

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Michela Cannas et al. Foods. .

Abstract

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower 'lightness' and higher 'redness' values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

Keywords: gluten-free biscuits; nutritional value; polyphenols; quinoa flour; volatile compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Correspondence analysis of ladyfinger biscuits made with RF only or at different QF substitution rates.
Figure 2
Figure 2
Influence of different substitution rates of QF on the ANOVA results of overall liking mean scores (p < 0.05) of GF ladyfinger biscuits. Values with the same letter do not differ significantly from each other according to LSD test (p < 0.05).
Figure 3
Figure 3
Principal coordinate analysis of ladyfinger biscuits made with RF only or at different QF substitution rates.
See this image and copyright information in PMC

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