The effects of adding quinoa flour and xanthan gum on the chemical and sensory properties of Barbari bread using Response Surface Methodology

Bread as the cheapest source of energy and protein feed much of the world is critical. Today, due to consumers on the nutritional characteristics of foods, functional foods and beneficial use has increased. One of the foods by FAO has been introduced as a functional food is quinoa. Quinoa is a gynomonoecious plant and is known as a pseudo-cereal. The seeds of the Latin American people have been used 5000 years ago. Quinoa protein and essential amino acids such as lysine and methionine, essential fatty acids (W6) and unsaturated fatty acids, minerals such as iron, calcium, zinc and copper, dietary fiber, vitamins and antioxidant substances from other common grains such as wheat, barley and rice is better. Response surface methodology (RSM) with a 5-level-2-factor central composite rotatable design (CCRD) was employed, where the independent variables were Xanthan gum (0-1.5%), quinoa whole flour (0-15%) while the dependent variables were surface sensory properties, moisture, ash, fat, protein of Barbari bread. The results showed that by adding quinoa whole flour to bread flour ash, protein and fat were significantly increased, adding xanthan gum to increase the amount of moisture in the bread samples. Also it was revealed that all traits were significant at 95%. Therefore, the model has been approved for fitting information. The model proposed in this study R2 and R2 (Adj) are fit and highly significant. The lack of fit test is also meaningless and coefficient of variation is low, which shows that provided model is suitable for predicting assessed parameters. The optimal point for the formulation of 9.84% quinoa whole flour, and 1.5% xanthan gum.