Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains
E Nalbandian, E Pietrysiak, KM Murphy… - Journal of Food …, 2022 - Wiley Online Library
Journal of Food Science, 2022•Wiley Online Library
Ten advanced breeding lines of quinoa were evaluated for their physicochemical and
functional characteristics. These novel breeding lines were used in two model foods,
including cookies and cooked grains, to understand the influence of their characteristics on
the product quality. The cookies were baked using whole quinoa flour, and the quality
attributes of texture, physical dimensions, and color were measured. The whole quinoa
grains were cooked with water at a 1: 4 (w/w) grain‐to‐water ratio, and quality attributes …
functional characteristics. These novel breeding lines were used in two model foods,
including cookies and cooked grains, to understand the influence of their characteristics on
the product quality. The cookies were baked using whole quinoa flour, and the quality
attributes of texture, physical dimensions, and color were measured. The whole quinoa
grains were cooked with water at a 1: 4 (w/w) grain‐to‐water ratio, and quality attributes …
Abstract
Ten advanced breeding lines of quinoa were evaluated for their physicochemical and functional characteristics. These novel breeding lines were used in two model foods, including cookies and cooked grains, to understand the influence of their characteristics on the product quality.
The cookies were baked using whole quinoa flour, and the quality attributes of texture, physical dimensions, and color were measured. The whole quinoa grains were cooked with water at a 1:4 (w/w) grain‐to‐water ratio, and quality attributes including water uptake (WU‐G), bulk density (BD‐G), and cooking loss (CL‐G) were measured.
Significant differences in the quality of both products as an impact of the breeding lines were observed. In baked cookies, the WAQ2 variety produced cookies with the lowest diameter, whereas cookies prepared with WAQ1 were significantly softer than other varieties. In terms of cooked quinoa, WAQ8 exhibited the highest WU‐G while WAQ1 showed the highest CL‐G.
Correlations were observed between flour characteristics and final product quality. Cookie height was negatively correlated with protein content, whereas the water solubility index (WSI) of flours had a positive effect on the cookie hardness. The cooking characteristics of quinoa grains were found to be correlated with the thermal properties of whole quinoa flour.
The results of this study will help determine the advanced breeding lines for release as commercial varieties and will also provide food processors with information to find suitable quinoa varieties for different food applications.
Practical Application
New quinoa breeding lines have been developed to be grown in the climate conditions of Washington State. These varieties were characterized to find correlations with food quality for cookies and cooked grains. The results from this study will help farmers navigate among the quinoa varieties and help commercial food producers use the optimal quinoa variety for their specific food products.
Wiley Online Library以上显示的是最相近的搜索结果。 查看全部搜索结果