Articles

The Composition and Quality Study of Sugar and Oatmeal Cookies Using Quinoa Seed Flour

Authors:

Merkulova N.Yu., Zueva O.N., Tohiriyon B.

Abstract:

The paper presents the technological development results of the quinoa seeds flour use in the sugar and oatmeal cookies formulation. The research aim is to study the possibility of using quinoa seed flour in the flour confectionery production, and to approve the suggested technological development 1) by the tasting tests results and chemical composition data established using arbitration analysis methods: The National State Standard 21094-75 "Bread and Bakery Products. Method for the Moisture Content Determination", The National State Standard 10846-91 "Grain and Products of its Processing. Method for the Protein Determination", The National State Standard 51411-99 "Grain and Products of its Processing. Determination of Ash Level (General Ash)", as well as 2) by materials for studying the proteins amino acid composition using liquid ion-exchange chromatography on the amino analyzer AAA-339 M. The study object is sugar and oatmeal cookies developed with a recipe replacement of wheat flour for quinoa seeds flour in quantity of 10% compared to the traditional analogues of flour confectionery products. The authors obtained flour by particle size reduction of the quinoa seeds of various trademarks: "`Yarmarka", "Mistral", "Bohlsenez Muehle" - domestic products from Chilean raw materials. They estimated consumer properties, general chemical and amino acid composition of original products and traditional analogues of flour confectionery products. According to tasting tests, there is an improvement in organoleptic parameters of sugar and oatmeal cookies (special aroma, brighter color shade, a fine-pored structure compared to the traditional analogues), an increase in the protein weight fraction by 22.7 % in sugar cookies and 8.5 % in oatmeal cookies due to the specific quinoa composition and its quantitative content in the formulation, more biological value by the quantitative presence of essential amino acids and minerals due to a partial wheat flour replacement (by 10 %) for seeds flour.

Keywords:

quinoa; cookies; tasting tests; general chemical; composition; amino acid composition; formulation; biological value