Development and characterization of functional pan bread supplemented with quinoa flour

The present study was focused on the developing of nutritious and functional pan bread by utilizing a whole grain quinoa flour (QF). Furthermore, evaluation of the physicochemical, organoleptic, and sensorial properties of the fortified bread. The levels of protein, significantly increased in developed bread. The developed increased the essential amino acids and decreased the starch. Adding quinoa flour increased minerals, vitamins, and fiber. Thickness, diameter, spread ratio, and specific volume did not dramatically affected. The lightness (L*) and redness (a*) have been decreased on contrary to yellowness (b*). Developed pan bread showed a slightly brawn surface. The sensory evaluation emphasized a high acceptability of quinoa-based pan bread than the control. Quinoa flour might be used for developing nutritious bread with high essential amino acids, minerals, and vitamins which can be used for prevention and/or treating the anemia and malnutrition problems, especially in the developing countries. Novelty Impact Statement The current work emphasized that due to the high nutrition value of quinoa seeds; the supplementation of pan bread with quinoa flour up to 30% was elevated the protein level in the pan bread up to 66.40% than control which resulted to increase the essential amino acids. Furthermore, the levels of essential minerals such as iron, calcium, potassium, manganese, phosphorus, magnesium, and zinc were significantly increased. Supplementation of pan bread with 30% of quinoa flour did not dramatically affect the technological and organoleptic properties of bread which encourage the food technologists and nutrition scientists to use quinoa flour for production different functional bakery products for overcome the malnutrition and anemia problems all over the world.

Automated summary

The study found that adding quinoa flour can increase the protein content, essential amino acids, minerals, vitamins, and fiber in bread. The technological and organoleptic properties of bread were not significantly affected.