Global Journal of Science Frontier Research, D: Agriculture and Veterinary, Volume 21 Issue 7

high protein content which is more than that of GWF. Similar protein content was also reported for GWF in the literature (Enujiugha et al., 2003). In contrast, QF did not have any gluten and it is a proper product for celiac people. The fat content and crude fibers were 2.30 and 2.24%, respectively, which were in agreement with other scientific findings (Dhillon et al., 2020). The crude fibre is the insoluble residue of the acid hydrolysis followed by an alkaline one. Insoluble structural fibers such as cellulose, hemicellulose, and lignin which are the important part of cell wall are included in fibre fractions (Chaudhary & Vyas, 2014).The mineral content of QF was more than the GWF (1.65%). Similar mineral amount was also found for GWF and reduction of mineral in GWF has been attributed to the loss of the mineral content during soaking (David et al., 2015). Moisture content (MC) and water activity (a w ) are two factors should be considered during the baking process, as excessive water can cause overexpansion during baking and breakdown of the loaves during storage, compromising the stability of the product (Encina-Zelada et al., 2018). Partial substitution of wheat flour with QF and GWF produced different moisture content and a w from 15.70 to 25.48% and 0.68 to 0.82, respectively (Table 3). For all the samples, moisture and water activity exhibited reduction during the storage. The highest MC and a w were obtained in the sample containing 15% GWF. Since there was not statistically significant difference in the MC of the sample with 15% QF with the control (P<0.05), it can be recommended to apply the formula for celiac disorders. Furthermore, as the QF and GWF were increased in the formula, the MC was increased and there was not statistically significant difference in the sample with high content of QF (15%) and GWF (15%) with the control (P<0.05). In contrast, the lowest MC and a w were obtained for the sample with 7.5% QF and 7.5% GWF. The values of MC and a w were greater than those results from other types of bread which the higher water absorption is related to the replacement of wheat flour with QF and GWF. This behavior has been attributed to the protein microstructure of quinoa protein since the number of pores and nanocavities on the surface of the protein favored the diffusion and adsorption of water into the food matrix and consequently led to higher moisture content (Acosta-Dominguez et al., 2016; López-Alarcón et al., 2019; Puolanne & Halonen, 2010). Color, due to its importance in commercialization, is another key property which was measured. It is directly influenced by the ingredients constituting the formulation and the baking conditions (Abugoch et al., 2008). Therefore, the color attributes were provided in Table 4. All the samples with QF and GWF exhibited significantly different L* color parameter values as compared to the control. It can be understood that the highest and lowest L * were obtained for the control (75.56±0.61) and 15% QF and 15% GWF (54.91±0.89), respectively. In the same way, the highest darkening index was observed for the highest QF and GWF can be attributed to the Maillard reaction involving the amino group of the protein or amino acid and the carbonyl group of a single sugar, the amount of protein and starch in the cupcake formula affects the darkening index. As can found from Table 4, the highest protein content was seen for the sample containing 15% QF and 15% GWF and the lowest protein was obtained for the control. Similarly, the maximum fiber (ash content) was observed for the sample with the high QF and GWF. In contrast, the highest and lowest a * and b * were obtained for sample containing 15% QF and 15% GWF and the control, respectively. The samples containing QF characterized by the lower range values of the parameter b* (20.05–28.82) that were statistically different (p<0.05) from those of the cupcake control (19.50). Similar findings were also reported for the modified quinoa protein isolates which has been used in cupcakes(López-Alarcón et al., 2019). In contrast, the samples with GWF did not show any statistical differences in the b* color parameter (28.22) when compared with the highest QF cupcake. The color difference ( Δ E) was also attained for the sample with 15% QF and 15% GWF. Indeed, the cupcakes with QF and GWF showed more color differences (24.65-46.52) in comparison with control, which indicated the samples, presented a greater difference from the control considering the Lab parameters. Since, the values are above Δ E>3consumers may precept the difference by the eye. In all the samples, the total color change was higher when the amount of QF was increased from 1.5 to 15%, and the color parameter exhibited the greatest change was b*. As compared to the control, the specific volume was lightly increased by adding the quinoa flour. This property should be considered during the cupcake preparation which is a critical parameter for its acceptance by the consumers (Alencar et al., 2015). The specific volume reduction can be related to the volume of the bread depends on the trapping of gas by wheat starch and gluten formation among other factors (Israr et al., 2017). Consequently, wheat flour replacement by quinoa flour can decrease the trapped gas and simultaneously increase water retention capacity of the protein. The internal porosity of cupcakes as affected by QF-GWF was also provided in Table 4. The lowest porosity was observed for the sample containing the high amount of QF and GWF which clearly showed the effect of protein on the texture. However, the control sample had the 35.92% porosity which was not the highest value and was similar to the sample containing QF or GWF. It could be seen that, by increasing QF, internal porosity of cupcakes was decreased. However, there were little differences in the values of internal porosity between other samples with varying QF and 1 Global Journal of Science Frontier Research Volume XXI Issue VII Year 2021 33 ( D ) © 2021 Global Journals Version I Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes