PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF PROTEIN COOKIES MADE WITH HYDROLYZED QUINOA FLOUR

SEGUNDO, CRISTINA; GIMENEZ; MA; SAMMÁN, NORMA; GREMASQUI ILENA; LOBO, MANUEL

La Plata

Conferencia; IV International Conference of la ValSe-Food Network and VII Symposium Chia-Link; 2022

CIDCA CONICET-CYTED

Cookies are an alternative to add valuable nutrients since they are products of high consumption and great acceptability. Protein hydrolysates have been incorporated into different food products for people with special regimes due to the high absorption and biological activity of peptides. This study aimed to evaluate the effect of enrichment at various levels (10, 20 and 30%) of a quinoa flour hydrolysate (QFH) on the chemical composition, physical and textural properties of cookies made from wheat flour (WF) and broad bean flour (BF). The substitution of QFH significantly increased the protein, ash, dietary fiber and mineral content of the cookies compared to the control cookie (C0) (made only with WF and BF). The diameter (D) increased (from 20%) while the thickness (T) decreased significantly, causing an increase in the propagation ratio (PR) of the cookies. Weight loss (WL) is less than the control and increases with enrichment, while specific volume (SV) decreases with enrichment. On the other hand, enrichment increased the hardness of the cookies. Regarding the color parameters of the cookies, the luminosity L* decreased with the enrichment, the parameters a* (from 20%) and b* increased significantly in a positive way. Although the addition of QFH in the cookies formulation mainly affected the texture, however, this effect could be optimized with the addition of other additives. An enrichment degree of 20% makes it possible to obtain cookies with a high content of protein, fiber and minerals with acceptable characteristics.