Vejdanivahid Sepideh, Salehi Fakhreddin
Department of Food Science and Technology, Faculty of Food Industry Bu-Ali Sina University Hamedan Iran.
Food Sci Nutr. 2025 Jul 18;13(7):e70502. doi: 10.1002/fsn3.70502. eCollection 2025 Jul.
Quinoa seed flour can be utilized to make gluten-free pancakes. Enhancing the quality and nutritional value of sprouted quinoa flour can be achieved through the application of magnetic fields, ultrasound, and infrared drying techniques. So, in this study, wheat, quinoa seeds (unsprouted), and sprouted quinoa seeds flours were used to prepare pancakes. Then, the pH, acidity, color indexes, total phenolic content, antioxidant capacity, baking loss, volume, density, hardness, and sensory properties of pancakes were evaluated and compared. The pancake batter made from sprouted quinoa flour was thicker than (higher viscosity) the other batters and had a darker and more yellow color. Sprouting reduces the pH and increases the acidity of sprouted quinoa flour, so the pH and acidity of pancakes made from it were lower and higher than those of other pancakes, respectively. By replacing sprouted quinoa flour in the formulation, the crust color of the pancake became darker and redder, but the yellowness index decreased. Pancakes prepared from sprouted quinoa flour exhibited considerably increased levels of both total phenolic content and antioxidant capacity, indicating an enhancement in these nutritional parameters. These pancakes had the lowest baking loss, density, and hardness compared to other samples. In most sensory attributes, especially overall acceptance, pancakes made with sprouted quinoa flour received the highest scores, whereas pancakes made with unsprouted quinoa flour received the lowest scores. In general, because it is very nutritious and has a good taste and texture, sprouted quinoa flour is a good choice for making gluten-free food products.
藜麦籽粉可用于制作无麸质煎饼。通过应用磁场、超声波和红外干燥技术，可以提高发芽藜麦粉的品质和营养价值。因此，在本研究中，使用小麦、藜麦籽（未发芽）和发芽藜麦籽粉来制作煎饼。然后，对煎饼的pH值、酸度、颜色指标、总酚含量、抗氧化能力、烘焙损失、体积、密度、硬度和感官特性进行了评估和比较。由发芽藜麦粉制成的煎饼面糊比其他面糊更稠（粘度更高），颜色更深且更偏黄。发芽会降低发芽藜麦粉的pH值并增加其酸度，因此用其制作的煎饼的pH值和酸度分别低于和高于其他煎饼。通过在配方中替代发芽藜麦粉，煎饼的外皮颜色变得更暗更红，但黄度指数降低。用发芽藜麦粉制作的煎饼的总酚含量和抗氧化能力均显著提高，表明这些营养参数有所增强。与其他样品相比，这些煎饼的烘焙损失、密度和硬度最低。在大多数感官属性方面，尤其是总体接受度方面，用发芽藜麦粉制作的煎饼得分最高，而用未发芽藜麦粉制作的煎饼得分最低。总体而言，由于发芽藜麦粉营养丰富，口感和质地良好，是制作无麸质食品的不错选择。
