• Shweta Verma
• Sangeeta Shukla

Quinoa is a gluten-free grain that has been gaining popularity due to its high nutritional value. In this study, quinoa flour was used as a substitute for wheat flour in the preparation of bread. The aim of this study was to investigate the effect of quinoa flour on the chemical composition and sensory properties of bread. The bread samples were prepared by substituting wheat flour with quinoa flour at different levels (10%, 20%, 30%, 40% and 50%). The physico-chemical properties of the bread samples, including carbohydrate content, fat content, moisture content, protein content, fiber content, and texture, were evaluated. The results showed that bread made with quinoa flour had a higher protein, fat and fibre content compared to bread made with wheat flour. Sensory analysis showed that the bread made with quinoa flour had a slightly nutty flavour and a denser texture compared to bread made with wheat flour. The texture of the quinoa bread was slightly different from wheat bread, but the overall acceptability score was not significantly different. Overall, the use of quinoa flour in bread making is a promising alternative for people with celiac disease or those who are looking for a gluten-free option.

Quinoa flour, bread, physico-chemical properties, carbohydrate, fat, protein, fiber, celiac disease, gluten sensitivity

"Effect on Physicochemical and Sensory properties of Bread supplemented with Quinoa flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 5, page no.f418-f424, May-2023, Available :http://www.jetir.org/papers/JETIR2305562.pdf

"Effect on Physicochemical and Sensory properties of Bread supplemented with Quinoa flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 5, page no. ppf418-f424, May-2023, Available at : http://www.jetir.org/papers/JETIR2305562.pdf