A Comprehensive Review of Nutritional and Sensorial Attributes of Bakery Products Formulated Using Quinoa Flour

Abstract

Quinoa flour is derived from the ancient grain quinoa, it is recently gaining popularity due to its remarkable nutritional and sensorial properties, and versatile application in the food industry, particularly in bakery products. Mainly because it is rich in essential nutrients protein, fibers, vitamins, and minerals. This review provides a comprehensive analysis of the nutritional and sensorial attributes of the bakery product incorporating quinoa flour. Nutritionally, quinoa flour stands out for being a complete protein source, providing all nine essential amino acids vital for human health and the presence of dietary fiber contributes to digestive health and helps to regulate blood sugar levels. Additionally, it is a gluten-free flour making it suitable for individuals who have gluten intolerance. Beyond its nutritional profile, quinoa flour exhibits unique sensorial attributes. The neutral taste of quinoa flour makes it adaptable for both sweet and savory food preparation. Furthermore, this review examines the sensory characteristics of bakery products formulated with quinoa flour, exploring factors such as taste, texture, aroma, and appearance, the impact of quinoa flour on the physicochemical properties, shelf-life, and consumer acceptance of bakery products. Insights from this review inform the development of innovative and nutritious bakery products utilizing quinoa flour, catering to consumer demand for healthier food options without compromising sensory quality.