EVALUATION OF MECHANICAL PROPERTIES OF QUINOA SEED AND POROSITY OF QUINOA BREAD

Background and Aim: Bread plays a critical role in dietary schedule of humankind, as a cheapest source of energy and protein. Quinoa is an agricultural product in which FAO announce it as a pragmatic food source. Quinoa contains 16 different amino acids like lysine, threonine, etc. that is more rich than other cereals. Quinoa is important because it contains different types of protein and wide range of minerals & vitamins.Methods: Mechanical and physical properties of grains are important for postharvest and storage process, which includes width, length, height, diameter, sphercity and surface area. Other physical properties were also measured for example density, porosity and friction etc. Average static friction coefficient was test on various kinds of surfaces for example glass, rubber, wood and stainless steelResults: As we know bread structure is porous, in this study the effect of replacing different percentage of Quinoa flour in bread formulation, on porosity was investigated. The result was shown that using more Quinoa in formulation led to more porosity in texture.Conclusion: In other word, sample which contains 100% Quinoa flour was the most porous sample. On the other hand least porosity was observed in the sample with 50% wheat flour and improver. It is concluded that replacing Quinoa with wheat, improves Quality and texture porosity in which naturally ends less staleness.

Keywords:

Quinoa , mechanical properties , bread , porosity