Replacement of Wheat Flour with Germinated Quinoa Flour and Adding Lepidium Sativum Seed Gum on Quality of Frozen Parbaked Strudel
The aim of this study was improvement of quality and appearance of frozen par baked strudel by using Lepidium Sativum seed gum (0, 0.25 and 0.50 %) and germinated quinoa flour (0, 5, 10 and 15%). Moisture (2 and 72 hours), specific volume, porosity, texture (2 and 72 hours), color of crust and crumb, sensory properties and overall acceptability of strudel were evaluated. The result showed moisture was increased by increasing gum and quinoa flour in the formulation. The lowest firmness and the highest specific volume and porosity were showed in the sample containing 5% quinoa flour and 0.5% gum and the sample containing 10% quinoa flour and 0.5% gum. Also, a* of crust and L* of crumb were increased by using quinoa flour. Replacement of wheat flour with quinoa flour (up to 10%) and Lepidium Sativum seed gum (0.25 and 0.50 %) were improved color, shape, chewiness, taste and odor and overall acceptability.
Native Gum , a-amylase , Freezing , Strudel , Quinoa
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