Nadian, Narges published the artcileTextural and sensory characteristics of sugar-free biscuit formulated with quinoa flour, isomalt, and maltodextrin, Application In Synthesis of 64519-82-0, the main research area is optimization quinoa response surface method sugar free biscuit; optimization; quinoa; response surface method; sugar ‐free biscuit.
A low-calorie biscuit formulation containing quinoa flour (cultivars TTKK), isomalt, and maltodextrin was optimized using response surface methodol. Optimized samples were evaluated in terms of total phenolic compounds (TPC), sensory properties, and nutritional value while samples containing only wheat flour (Pishgam var.) and sucrose were used as control. Morphol. of isolated starch from quinoa was also investigated. The results showed that with increasing amounts of quinoa, isomalt, and maltodextrin Δ E and Browning index increased, whereas hardness and L values decreased. The formulation containing 25% quinoa flour, 3.5% maltodextrin, and 10% isomalt was found to be optimal with an overall desirability value of 0.95. The sensory evaluation showed that replacement of wheat flour with 25 g/100 g quinoa flour in biscuits was acceptable. TPC of the optimal biscuit (1,180.34 ± 0.02 μg GAE/g) was higher than that of the control sample (729.95 ± 0.007 μg GAE/g). In addition, the optimized biscuit had more protein (8.36 ± 0.035%) and dietary fiber (2.14± 0.035%) content compared with the control sample (7.01 ± 0.007% and 1.66 ± 0.028%, resp.). The consumption of 100 g of optimized quinoa biscuits supplies the daily requirement of Fe, Mg, Ca, and Zn at 2.43%, 44.81%, 19.46% and 1.12%, resp.
Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Biscuits. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application In Synthesis of 64519-82-0.
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