39C-18

K. L. CHASE¹, S. M. Cottingim, P. N. Perez, Y. Zou, and M. J. Hinds. (1) Nutritional Sciences Department, Oklahoma State University, Stillwater, OK 74078

Quinoa (Chenopodium quinoa) seeds contain more protein (14%, 91.7% digestibility) than other grains, and all 8 essential amino acids. Breads and cakes containing >20% quinoa flour (QF) may have undesirable attributes. Thus, other products fortified with QF need to be developed.

Our study evaluated physical and sensory properties of chocolate chip muffins containing QF.

A standard muffin formulation containing quinoa/wheat flour blends (0/100 [control], 30/70, 45/55, 60/40) was used. Instrumental, and sensory tests (9-pt hedonic scales) were carried out.

Color (7.7± 1.25), aroma (7.1±1.38), taste (6.4±2.23), texture (6.5±2.01), and aftertaste (6.4±2.18) of all muffins gained similar (p>0.05) sensory scores. The control was denser, and had a yellower hue than the 45/55 blend, and was firmer than all other treatments.

Results indicate potential use of quinoa flour to fortify muffins.