Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes

The objectives of this study were to determine pasting properties of non-roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen-free, gluten-free cake formulation. Quinoa seeds were roasted at 177 °C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, aw, moisture content and firmness values

Packaging of Flesh Foods and Dairy Products and Its Effects on their Nutritional Value.

Currently the food packaging industry is facing new challenges due to the consumer???s change in nutritional choices. Since the consumer???s selection of food is mainly based on quality, safety, freshness, and nutritional values of the products, the packaging industry is constantly searching for better packaging technologies that will ensure the customer???s needs. In fact, the packaging industry is emphasizing the development of new packaging technologies that can reduce the environmental effect to which food is exposed. Additionally, they try to minimize the risk of food pathogens, biochemical reactions and the deterioration of sensory and nutritional values of the product. The food packaging technology industry knows that consumers??? purchase decisions are based not only on the quality of the product but also on the appearance of the packaging. The objective of this project is to review important information related to packaging of flesh food and dairy products that is relevant to understanding the role of food packaging

Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes

The objectives of this study were to determine pasting properties of non-roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen-free, gluten-free cake formulation. Quinoa seeds were roasted at 177 °C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, aw, moisture content and firmness values.This article is from International Journal of Food Science & Technology 50 (2015): 1873–1881, doi:10.1111/ijfs.12837.</p