Development of Cookies and Muffins based on Rice, Quinoa and Corn Flours

10.19026/ajfst.16.5959

A. Galdino-Vergara Mayra；Palacio Josefa；Reales Dunellys；Espitia Paula J.P.

Bakery ； bromatological analysis ； fortification ； innovative food products ； nutrition ； sensorial analysis

Advance Journal of Food Science and Technology

16卷S期（2018 / 11 / 10）

226 - 228

英文

This research aimed to develop cookies and muffins based on a mixture of Rice (RF), Corn (CF) and Quinoa (QF) Flour as alternative bakery products. Three main formulations were used for the elaboration of cookies (F1: 60%RF, 30%CF, 10%QF; F2: 70%RF, 10%CF, 20%QF; F3: 60%RF, 10%CF, 30%QF); while for muffins elaboration two formulations were used (F1:27%RF, 5%CF, 14%QF; F2: 23%RF, 8%CF, 8%QF). Bromatological (ashes, humidity content, protein, fiber and lipids), microbial and sensorial (30 personnel for anon-trained panel with a 9 point hedonic scale) analysis were done to characterize the developed food products. The bromatological results showed the presence of proteins (10.58%), lipids (6.37%), humidity (9.56%), ashes (2.36%), carbohydrates (74%) and a caloric intake of 288 kcal. Muffins presented in their composition: 14% protein, 10% lipids, 14% humidity, 4% ashes, 40% carbohydrate and 320 kcal. Cookies presented the following microbial counts: 200 UFC/g aerobic mesophiles, ＜3 UFC/g fungi, ＜4 UFC/g yeast, ＜3 NMP/g total coliforms and ＜3 NMP/g fecal coliforms, while muffins presented the following microbial counts: 300 UFC/g aerobic mesophiles, ＜5 UFC/g fungi, ＜4 UFC/g yeast, ＜3 NMP/g total coliforms and ＜3 NMP/g fecal coliforms. Finally, both products had a positive sensorial acceptation.