International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 5 (2020)

Studies on effect of quinoa flour on sensorial and textural properties of biscuits


Godse SN, Kotecha PM, Chavan UD

The entire present investigation was carried out to determined effect of different level of quinoa flour on textural and sensorial properties of biscuits. Moreover, the biscuit is one of the most popular bakery food product however it is made from maida so maida has various harmful effect on human health hence it is obligatory to find the alternative for maida so the quinoa flour has been incorporated at various proportion and moreover it has also good nutritional value over Maida hence the present investigation’s basic motto is to see the effect of quinoa flour on textural and sensorial properties of biscuits. Because these two parameters play an vital role in bakery product acceptability. At present research the various level of quinoa flour has been incorporated with the help of response surface methodology as 25%, 35%, 19.34%, 45% and 50.65% etc among that it was found that 25% quinoa flour has very good sensorial as well as textural properties
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