DEVELOPMENT OF QUINOA (CHENOPODIUM QUINOA) SUPPLEMENTED COOKIES

Abstract

Quinoa (Chenopodium quinoa) a pseudo cereal belongs to family “Chenopodiaceae” containing a good quantity of essential micronutrients especially calcium, phosphorus, iron, zinc etc. along with basic nutrients. Quinoa seeds are not true grains and not considered as fruit so they are considered as pseudo-cereal as well as pseudo oil seeds. The reason behind the calling pseudo oil seed is that quinoa has well and balance quantity and quality of fats and proteins. The present study was designed to develop quinoa supplemented cookies by using quinoa flour to overcome the threat of malnutrition. For this, quinoa flour was produced through milling process and analyzed for nutritional profile. Afterwards quinoa supplemented cookies were developed by using 0%, 10%, 20%, 30%, 40% and 50% quinoa flour. Then physico-chemical as well as organoleptic properties of these quinoa supplemented cookies were assessed. Physicochemical results indicated that spread factor ratio and moisture were ranged from 10.74-9.51 and 2.5-3%, respectively due to variation in concentration on quinoa. Similarly, protein and fat contents were significantly increased with elevation in concentration of quinoa. Organoleptic evaluation indicated that quinoa supplementation up to 20% was acceptable by the consumer.