Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient
Ahmad AlMaayta1
, Ola Al-Maseimi2* and Khaled Abu-Alruz1
1Department of Nutrition and Food Technology, Faculty of Agriculture, Mutah University, Al-Karak, Jordan.
2Department of Allied Medical Sciences, Nutrition and Food Science, Zarqa University College, Al-Balqa' Applied University, Jordan.
Corresponding Author E-mail: olaalmaseimi@bau.edu.jo
Abstract:
The objective of this study was to develop Taboun bread supplemented with quinoa flour and to select the best pretreatment that could be used to reduce saponin content without negatively affecting the quality of bread. In this study, three types of composite flour containing wheat flour with different levels of substitution of wheat flour ranging from 0% to 25% were used to prepare composite flour. The effects of incorporating of the different concentrations of extruded Quinoa seed flour with wheat flour and the storage days on the bread quality during three days of storage at room temperature for three days were studied. The results showed that the incorporation of the pre-processed seeds with a 20 and 25% substitution level (without pretreatment) had the highest effect in decreasing the values of peak viscosity compared to other types of pretreatments. The texture profile analysis (TPA) parameters (hardness, cohesiveness, resilience, and chewiness) were significantly affected by the storage time, the level of acceptance of sensory characteristics, and the interaction between them. The study recommends that studies be carried out to further verify the role of physical treatments of quinoa seeds in improving the characteristics of the finished product of Taboun bread.
Keywords:
Functional food; Quinoa seed; Sensory parameters; Taboun bread
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