Chemical and Sensory Evaluation of Sablé and Tulumba Fortified with Quinoa Flour for Celiac patients

Celiac disease is a genetic autoimmune disease. It is induced by the consumption of gluten, which is found in wheat, barley, and rye. When celiac patients eat foods provide with gluten, their immune system responds by destructing the finger-like villi of the small intestine. Various types of natural protein-rich ingredients are added to a bakery based products to improve their protein content for health promotion like Quinoa that is an exceptionally nutritious food source. The aim of this study was to improve bakery products of Sablé and Tulumba (Balah Al Sham) fortified with Quinoa flour (QF) and to evaluate the effects on chemical properties and sensory acceptability. Dried Quinoa flour was used to substitute rice flour in Sablé and Tulumba formulations at different levels (0, 10, 20 and 30%). Chemical analysis and sensory evaluation were performed then; a comparison between different ratios of added QF to the mixture was investigated. The present results showed that protein contents had significantly increased in Quinoa flour and rice flour. Generally, it was found that the cereals content of some minerals such as magnesium (Mg), calcium (Ca) and iron (Fe) was particularly high especially in Quinoa flour. As for the sensory evaluation, QF affected the scores of the sensory property of Sablé and Tulumba samples. Addition of QF had a statistically significant effect p≤0.05 on appearance, taste, texture, color, and overall acceptability scores in Sablé samples. QF addition had a statistically significant effect p≤0.05 on texture, color, and overall acceptability in Tulumba samples. Both Sablé and Tulumba scored the highest score of 20% level. Conclusion, it is possible to produce multiple varieties of baked like Sablé and Tulumba fortified by Quinoa flour suitable for gluten-sensitive patients and nutritional enrichment.