Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit

摘要

Gluten-free quinoa flour (QF) with high protein, low asparagine level, and reducingsugars as acrylamide producing agents, is a substitute for wheat flour (WF). This study aims to optimize the biscuit formulation by soft, white WF substitution with QF at five levels (0%, 25%, 50%, 75%, and 100%), sodium-bicarbonate at three levels (0.05%, 0.10%, and 0.15% based on the final dough weight), and baking-temperature at three levels (160°C, 185°C, and 210°C) using RSM, D-optimal design to obtain desirable hardness and density, minimize acrylamide content, and maintain browningindex in the final product in comparison to the control. Two optimized formulas were selected, including Opt1 (WF28%, QF72%, sodium-bicarbonate 0.05%, and baking temperature 160°C) and Opt2 (WF0%, QF100%, sodium-bicarbonate 0.05%, and baking temperature 160°C), which caused significantly decreasing hardness, slightly increasing density, severely decreasing acrylamide content, and almost maintaining the browning index of the biscuit samples compared to the control sample.