Int.J.Curr.Microbiol.App.Sci (2017) 6(8): 3507-3514

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 8 (2017) pp. 3507-3514 Journal homepage: http://www.ijcmas.com

Original Research Article https://doi.org/10.20546/ijcmas.2017.608.419

Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild)

M. Naga Sai Srujana1, B. Anila Kumari1*, K. Uma Maheswari1, K.B. Suneetha Devi2 and W. Jessie Suneetha1

1Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, 500030, Telangagna, India 2Department of Agronomy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad, 500030, Telangagna, India *Corresponding author

ABSTRACT

Germination can be used to improve the sensory properties of cereal and

pseudo-cereal grains. Quinoa is rich in minerals, vitamins, fibre and high K e yw or ds amounts of protein of a high nutritional value. This study examined the effects of germinated quinoa substitutions on at various proportions on Germinated quinoa, Laddu, sensory properties of traditional recipes of India ladoo (sweet) and chapathi, Low chapathies (unleavened Indian flat bread). Five types of formulations of gluten products. products were prepared with germinated quinoa flour ranging from 25, 50,

Article Info 75 and 100%. These products were evaluated for sensory attributes. Laddu

Accepted: prepared with 100% ragi flour, chapathi prepared with 50% of wheat flour 27 June 2017 and 50% of Jowar flour was served as control. Sensory data indicated that Available Online: the ladoo and chapathi with up to 25% of germinated quinoa flour were 10 August 2017 acceptable, while additional ger minated quinoa flour resulted in a decreased

mean score for overall acceptability.

Introduction

Quinoa (Chenopodium quinoa Wild), a ingredients and formulations, particularly for pseudo-cereal of Andean region, has received the production of functional foods (Falguera an increasing scientific and commercial et al., 2012). In recent years, a new trend in attention in recent years, due to exceptional nutrition is the consumption of germinated nutritional value of its seeds, associated to seeds. Sprouting is an important method for high protein quality and content, good not only increasing nutritional and functional balanced amino acid composition, high level value of seeds it also improve the sensory of polyunsaturated fatty acids (Laus et al., properties of cereal and pseudo-cereal grains. 2017). The increasing consumer demand for foods that combine additional benefits in Refined carbohydrates, such as white rice and addition to common nutrients imposes on the white flour, are the mainstay of the modern food industry a need for advances in Asian Indian diet, and may contribute to the 3507

Int.J.Curr.Microbiol.App.Sci (2017) 6(8): 3507-3514 rising incidence of type 2 diabetes and With the changing demographics and ethnic cardiovascular disease in this population. character of the world population, various Prior to the 1950s, whole grains such as kinds of flatbreads are increasing in amaranth, barley, brown rice, millet, and popularity. Recently many of the fast food sorghum were more commonly used in Asian chains have success in introducing flatbread Indian cooking. These grains and other non- wraps. Wheat is the common ingredient of Indian grains such as couscous, quinoa, and most flatbreads. Wheat flatbreads made on a spelt are nutritionally advantageous and may griddle “Chapatti, Phulka or Roti”, oven be culturally acceptable carbohydrate baked “Naan”, pan fried “Paratha” (Kahlon substitutes for Asian Indians (Dixit et al., and Chiu, 2014). Chapati, an unleavened flat 2012). bread of Indian origin is popular in majority of the households in Asia. Basically, chapati Along with nutritional benefits, many health is prepared using whole wheat flour. It is benefits are attributed to quinoa seeds, such as baked at high temperature for a short time decreasing plasma cholesterol levels, period to cause rapid steam formation and stimulating the immune system, antitumor eventually results in puffing of the chapati activity, reducing blood glucose levels, and (Cheng and Bhat. 2015). In view of the improving conditions of hypertension and nutritional and agronomic benefits of qunioa, anemia (Caselato-Sousa and Amaya-Farfán, laddu and chapathies were prepared from the 2012). composite flour containing various proportions of the germinated quinoa flour. In Asia, the Indian diet finds in quinoa grain a The purpose of this study was to determine culinary acceptable high protein, high fiber, the sensory attributes of germinated quinoa alternative to wheat, and easy to incorporate flour-substituted traditional Indian recipes. into the traditional foods. Laddu is a ball- shaped sweet popular in Indian Subcontinent. Materials and Methods Laddu is made of flour and sugar/ jaggery with other ingredients that vary by recipe. It is Procurement of raw materials often served at festive or religious occasions. Common flours used for ladoo include besan Quinoa (One of the accession numbers of EC (chickpea flour), rava (wheat semolina) and series of quinoa seeds) a new variety ground coconut (Naidu et al., 2013). developed at Professor Jayashankar Telangana State Agricultural University, Development of traditional sweet like ladoo Rajendranagar, Hyderabad was procured from using combination of millets and sprouted Department of Agronomy, College of quinoa would signify the effective utilization Agriculture, PJTSAU, Rajendranagar, and optimization of gluten free grains and Hyderabad. All the other ingredients used for also promotes the traditional values that are the study like jaggery, ragi flour, ghee were native of the country. obtained from local markets.

Sweets could be consumed anywhere and Processing of germinated quinoa flour anytime and are acceptable by the consumers. Hence the product developed; multi-grain To prepare dehulled germinated quinoa, 250 ladoo would be a consumer acceptable gm of quinoa grain was milled in a sheller propitious low cost nutritious traditional rubber roller by centrifugal force. Husk was sweet. separated and dehulled grain was collected.

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The dehulled grain was cleaned and soaked in compositions i.e.12.5:75:12.5; 25:50:25; distilled water for 10hrs and spread on wet 37.5:25:37.5 with a control sample of laboratory paper in trays and covered with the chapatti’s prepared with Wheat and Jowar same wet paper to hydrate the seeds by flour in the composition of 50:50. capillarity. Trays were incubated at 20°C in a dark chamber for 4hrs. Then the samples were Chapatti with germinated quinoa flour taken and dried at 50°C in a tray drier to incorporated multigrain atta (wheat, Jowar, constant weight. Dried sprouts were then DGQ) was prepared by moistening composite milled using a grinder and obtained flour was flour through continuous kneading to desired stored in plastic bags in desiccators at 4°C. soft texture. The dough was kept aside for ten minutes. Divided the dough into small balls, Good quality gluten free products continue to and diped them into flour, press with a roller be in demand and the production of laddu pin until the balls resemble thin, from non- conventional raw materials is a round pancakes. Heated tawa over medium major challenge. Thus the present study was heat and roasted each chapatti on both sides. carried out to develop a product with combinations of other grain flours and Sensory evaluation of products dehulled germinated quinoa flour and subjected to sensory evaluation. A semi-trained panel of 15 members from PGRC, PJTSAU using 9 point hedonic scale Ladoo with dehulled germinated quinoa flour evaluated the quinoa products for colour, and ragi were prepared by roasting flours texture, flavour, taste and overall separately on a low flame through continuous acceptability. Scores were based on a hedonic stirring until a nice aroma developed, scale of 1 to 9 where: 1=I dislike extremely removed and set aside to cool. Powdered (very bad) and 9 = I like extremely (excellent) jaggery was blended thoroughly with the (Meilgaard et al., 1999). The samples were roasted flour of ragi and germinated quinoa. presented in plates coded with three digit The ghee was melted and kept aside to cool. numbers in individual booths in sensory Flour mixed with jaggery was rolled to balls evaluation lab. Panelists rinsed their mouth by adding melted ghee. Controlled sample of with water after testing each sample. ragi was prepared by following the same procedure. Composition of the ladoo prepared Statistical analysis with germinated quinoa flour and ragi is given in table 1. All the analysis was performed in replications and the results were presented as mean ± Preparation of chapathi standard deviation. Difference between the variables was tested for significance by Good quality low glycemic products continue (ANOVA) using SAS version 9.1. to be in demand. Thus the present study was carried out to develop a product with three Results and Discussion different combinations of wheat, jowar and germinated quinoa flour. Four different Sensory acceptability of laddu compositions of chapatti’s were prepared and subjected to sensory evaluation. The Sensory rating of ladoo for colour showed chapatti’s been prepared with Wheat, Jowar that control sample CRL (7.20) ranked at top and germinated quinoa flour in four different due to excellent appearance followed by RQ1

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(6.73), RQ2 (6.06), RQ3 (5.45) while selection of product from point of consumer. minimum mean score of colour was observed for RQ4 (5.20). The mean scores of colour for Mean sensory score for overall acceptability ladoo declined from 7.20 to 5.20 with of ladoo varied from 8.20 to 5.13. Sensory increasing level of substitution of germinated acceptability of ladoo is shown in figure 3 quinoa flour. revealed that the control sample CRL had highest mean score for overall acceptability Mean sensory scores for flavor of ladoo (8.20) followed by RQ1 (7.80), RQ2 (6.20), decreased from 7.26 to 5.06. Sensory RQ3 (5.79) while RQ4 (5.13) had least mean acceptability of ladoo is shown in figure 3 score for overall acceptability. 100% quinoa revealed that the control sample CRL had ladoo had least scores of overall acceptability highest mean score for flavor (7.26) followed of ladoo. by RQ1 (6.20), RQ2 (5.46), RQ3 (5.25) while RQ4 (5.06) had least mean score for flavor. Sensory acceptability of chapathi

Mean sensory score for taste of ladoo varied Sensory rating of chapathi for colour showed from 8.00 to 4.00. Sensory acceptability of that control sample C1 (7.60) ranked at top ladoo is shown in figure 3 revealed that the due to excellent appearance followed by C2 control sample CRL had highest mean score (7.20), C3 (6.93) while minimum mean score for taste (8.00) followed by RQ1 (6.53), RQ2 of colour was observed for C4 (5.53). The (5.20), RQ3 (4.89) while RQ4 (4.00) had least mean scores of colour for chapathi declined mean score for taste. from 7.60 to 5.53 with increasing level of substitution of germinated quinoa flour. Mean sensory score for texture of ladoo varied from 8.06 to 5.73. Sensory Mean sensory scores for flavor of chapathi acceptability of ladoo is shown in figure 3 decreased from 8.06 to 6.33. Sensory revealed that the control sample CRL had acceptability of chapathi is shown in figure 4 highest mean score for texture (8.06) followed revealed that the control sample C1 had by RQ1 (7.26), RQ2 (6.53), RQ3 (6.02) while highest mean score for flavor (8.06) followed RQ4 (5.73) had least mean score for texture. by C2 (7.33), C3 (6.60) while C4 (6.33) had Texture plays an important role in the least mean score for flavor.

Plate.1 Ladoo Plate.2 Chapathi

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Fig.1 Flow chart for preparation of ladoo

Weighing the ingredients

Roasting of germinated quinoa flour, ragi flour

Powdering of jaggery

Blending the flours with jaggery

Melting of ghee

Pressing to round balls

Packaging of cooled ladoo in polythene bag

Fig.2 Flow chart for preparation of chapathi

Mixing of composite flours, salt

Moisten the dough

Rolling of dough with roller

Baking of chapathi on each side

Packaging of chapathi after cooling

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Fig.3 Sensory scores of laddu prepared with germinated quinoa and ragi

RQ1 – laddu prepared with ragi and germinated quinoa flour (75:25) RQ2 – laddu prepared with ragi and germinated quinoa flour (50:50) RQ3- laddu with ragi and germinated quinoa flour (25:75) RQ4 - laddu prepared with germinated quinoa flour (0:100) Control: CRL- Ragi laddu.

Fig.4 Sensory characteristics of chapathi prepared with composite flours

C2 – Wheat, Jowar and germinated quinoa flour (37.5:37.5:25) C3 – Wheat, Jowar and germinated quinoa flour (25:50:25) C4- Wheat, Jowar and germinated quinoa flour (12.5:12.5:75) C1-Control: – Wheat and Jowar chapathi (50:50).

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Table.1 Proportions of the ingredients used in preparation of ladoo

Combinations Ragi flour Germinated quinoa Jaggery Ghee (g) flour (g) (g) (tbsp) Control sample 100 - 70 5 1 75.0 25.0 70 5 2 50.0 50.0 70 5 3 25.0 75.0 70 5 4 - 100 70 5

Table.2 Proportions of the ingredients used in preparation of chapathi

Combinations Wheat Germinated Jowar Water Salt flour (g) quinoa flour (g) flour (g) (ml) (tsp) 1 37.50 25.00 37.50 50 0.5 2 25.00 50.00 25.00 50 0.5 3 12.50 75.00 12.50 50 0.5 Control sample 50.00 - 50.00 50 0.5

Mean sensory score for taste of chapathi acceptability by imparting bitterness and varied from 7.66 to 5.86. Sensory brittle nature of product. acceptability of chapathi is shown in figure 4 revealed that the control sample C1 had Cheng and Bhat, (2015) reported that the highest mean score for taste (7.66) followed lightness of the composite chapatis displayed by C2 (7.00), C3 (6.53) while C4 (5.86) had a decreasing trend along with the increasing least mean score for taste. substitution level of jering flour incorporated chapathies. It decreased from 74.07 (control) Mean sensory score for texture of chapathi to 41.29 (100% substitution level). The varied from 7.93 to 6.20. Sensory reducing acceptability of colour indicates that acceptability of chapathi is shown in figure 4 the composite chapatis are darker in colour at revealed that the control sample C1 had higher levels of substitution. Decrease in highest mean score for texture (7.93) followed mean scores for texture can be attributed to by C2 (7.40), C3 (6.86) while C4 (6.20) had the fact that the composite chapatis become least mean score for texture. Texture plays an harder when more jering seed flour is important role in the selection of product from incorporated into the formulations. Overall, point of consumer. control wheat chapatis were more acceptable by the sensory panelists followed by wheat- Mean sensory score for overall acceptability jering composite chapatis substituted with 5, of chapathi varied from 7.13 to 5.06. Sensory 10, 15 and 20% of jering seed flour. acceptability of chapathi is shown in figure 4 revealed that the control sample C1 had In this study an attempt was made to develop highest mean score for texture (7.13) followed gluten free products by substituting wheat by C2 (6.73), C3 (6.26) while C4 (5.06) had with germinated flour. Although control ragi least mean score for overall acceptability. laddu and chapathi was organoleptically more Incorporation of increasing amounts of acceptable than the composite products. The germinated quinoa flour reduced the overall optimized quinoa-based products showed a

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Int.J.Curr.Microbiol.App.Sci (2017) 6(8): 3507-3514 good sensory acceptability revealing their contribute to world food security. FAO potential for consumption for individuals with Regional Office for Latin America and celiac disease. These findings suggest the the Caribbean, Santiago, Chile. potential of quinoa (processed as flour) for Kahlon, T.S., and Chiu, M.-C.M. 2014. application in mixture with other flours. This Ancient Whole Grain Gluten-Free indicates that germinated quinoa flour Flatbreads. Food and Nutrition possesses higher potential to act as an Sciences, 5, 1717-1724. alternative functional ingredient in wheat Kahlon, T.S., Avena-Bustillos, R.J, and Chiu, products. The reported work is expected to M. M. 2016. Sensory evaluation of encourage the utilization of composite flour gluten-free quinoa whole grain snacks. by blending protein rich pseudo cereal with Heliyon. 2(12). regular flours in preparation of products. Mäkinen, O.E., Zannini, E and Arendt, K. 2013. Germination of oat and quinoa References and evaluation of the malts as gluten free baking ingredients. Plant Foods for Caselato-Sousa, V.M., and Amaya-Farfán, J. Human Nutrition. 68: 90-95. 2012. State of knowledge on amaranth Naidu, B.G., Shirke, K. J and Shekhar, A. grain: A comprehensive review. Journal 2013. A study of a galactogouge and of Food Science. 77: R93–R104. protein rich – multigrain ladoo. Cheng, Y.F., and Bhat, R. 2015. International Journal of Food and Physicochemical and sensory quality Nutritional Sciences. 2 (2). evaluation of chapati (Indian flat bread) Repo-Carrasco, R., Espinoza, C., Jacobsen, produced by utilizing underutilized S.E. 2003. Nutritional value and use of jering (Pithecellobium jiringa Jack.) the Andean crops quinoa (Chenopodium legume and wheat composite flours. quinoa) and Kañiwa (Chenopodium International Food Research Journal. pallidicaule). Food Reviews 22(6): 2244-2252. International. 19(1, 2): 179–189. Falguera, V., Aliguer, N, and Falguera, M. Yuvarani, S., and Anitha, V. 2016. A study on 2012. An integrated approach to current the consumer acceptance, nutritive trends in food consumption: moving value and antioxidant activity of toward functional and organic products. multigrain ladoo. International Journal Food Control. 26: 274–281. of Home Science. 2(3): 227-232. FAO, 2011. Quinoa: An ancient crop to

How to cite this article:

Naga Sai Srujana, M., B. Anila Kumari, K. Uma Maheswari, K.B. Suneetha Devi and Jessie Suneetha, W. 2017. Sensory Quality Characteristics of Gluten-Free Products Prepared with Germinated Quinoa (Chenopodium quinoa Wild). Int.J.Curr.Microbiol.App.Sci. 6(8): 3507- 3514. doi: https://doi.org/10.20546/ijcmas.2017.608.419

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