Nutritional Value and Sensory Properties of Fortified Wheat flour with White and Tri-color Quinoa Powder:Application in toast bread

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Department of Home Economic,Faculty of Specific Education ,Minia University,El-Minia,Egypt

Abstract

Recently, attention has increased to using natural sources richbioactive compounds to enhance the functional characteristics of food products. Therefore, this study aims to determination the nutrition profile of strengthen wheat flour (WF) with white quinoa powder (WQP) and tri-color quinoa powder (TCQP) by 20- 40 % and use it in the production of toast bread. The results clarified that WQP recorded the highest content of fat and moisture (7.07 and 11.77%) respectively, compare to TCQP recorded (5.14 and 5.49%) respectively. TCQP showed the highest values of protein and carbohydrate (19.46 and 63.10%) respectively; while WQP content was (15.09 and 58.63%) respectively. Both of WQP and TCQP were recorded nearly results in ash (2.60%) and (2.25%) respectively; also fiber recorded (4.91%) and (4.56%) respectively. TCQP has the high significant of total phenols content (TPC), total flavonoids content (TFC), and total antioxidant capacity (TAC).TCQP was recorded (373.4, 148.2 and 519.9%), respectively; while that values in WQP was (369.3, 120.8 and 246.9%) respectively. The sensory properties showed an increasing with increased the addition level of WQP and TCQP from 20 to 40%. It can be recommended that fortified wheat flour with white and tri-color quinoa powder could positively impact innutritional and functional properties of fortified bread.

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