Sensory quality and physicochemical characterization of cheese roll made with partial substitution of wheat (Triticum aestivum) flour byquinoa (Chenopodium quinoaWilld.) flour and whey

Abstract

The sensory evaluation and physicochemical characterization work was carried out as part of the product standardization protocol of the Grains and Cereals Research Center,in order to meet the nutritional requirements of the consumer population and diversify the use of quinoa flour in palatable products. Affective consumer preference tests were carried out with the objective of developing a palatable and nutritious cheese roll, partially substituting wheat flour with quinoa flour and enriching the product with whey. The study evaluated the sensory quality of four treatments with different proportions of wheat flour and quinoa flour: T1-5424 (44.66 and 2.35 %), T2-6424 (42.31 and 4.70 %), T3-7424 (39.96 and 7.05 %) and T4-8424 (37.61 and 9.40 %) of the total dough weight. A manufacturing process was standardized to produce 15 rolls with a weight of 450 g. The results showed that there were no statistically significant differences between treatments in flavor, color, odor and texture attributes, as perceived by 65 consumer panelists. However, the T3-7424 treatment obtained better sensory acceptance and proceeded to its physicochemical characterization, resulting in 4.43 g/100g protein, 33.96 g/100g carbohydrate and 20.24 g/100g fat. In addition, protein availability was compared with a treatment without quinoa flour, which had 4.02 g/100g, thus determining its comparative advantage withrespect to quinoa's essential amino acid quality. In order to define the competitiveness of the product in the market, the direct unit production cost of USD 1.35 was determined.