出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)
摘要：Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making composite flour of quinoa, buckwheat and wheat. Six treatments were prepared by adding 10%, 20% and 30% of quinoa flour with whole-wheat flour and buckwheat flour with whole-wheat flour along with controlled treatment T o (100% wheat flour). Composite flours were analyzed for proximate, chemical and rheological properties. Cookies were subjected to sensory evaluation, chemical analysis, physical and textural analysis. Treatments such as 90% wheat flour 10% buckwheat flour (T 1 ), and 90% wheat flour 10% quinoa flour (T 4 ), showed best results in comparison with all other treatments. The cookies of treatment T 1 and T 4 for texture and color analysis showed best results as compared to other treatments. The proximate results of cookies showed that T 1 and T 4 contain 13.27%, 13.32% moisture content, 13.43%, 13.38% protein content, 22.12%, 30.08% fat content, 1.7%, 1.87% crude fiber and 1.01%, 1.19% ash content respectively. Sensory results of cookies evaluated that T 1 of buckwheat and T 4 of quinoa showed the best results. Furthermore, a bitter taste of cookies was developed in 80% wheat flour 20% buckwheat flour (T 2 ), 70% wheat flour 30% buckwheat flour (T 3 ) of buckwheat and 80% wheat flour 20% quinoa flour (T 5 ), 70% wheat flour 30% quinoa flour (T 6 ) of quinoa treatments. The collected data was subjected to statistical analysis to check the significance of the results in hot water extract.
