Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties

Abstract

Quinoa (Chenopodium quinoa) is an important pseudocereal for its high nutritional value,versatility in cooking, gluten-free nature, and potential contribution to food security and sustainableagriculture. The aim of this work was to evaluate the effect of different levels of substitution(10, 20, and 30%) of hydrolyzed quinoa flour (HQF) on the nutritional, physical, and antioxidantcharacteristics and protein digestibility of cookies elaborated with wheat and broad bean flours.Cookies without HQF were the control (C0). The addition of HQF increased the protein content bybetween 12 and 68% compared to C0. The increase in HQF improved the cookies? quality accordingto the spread ratio. Adding HQF resulted in more compact cookies, decreasing their specific volume(1.30 to 1.15 cm3/g) and increasing their hardness (2791 to 6515 g). The total polyphenols increasedby 2 to 3 times, and the antioxidant activity increased by more than three times with a 30% additionof HQF with respect to C0. The oxygen radical absorbance capacity with fluoresceine (ORAC-FL)index (stoichiometry or amount of antioxidants) revealed that up to a 20% and 30% addition ofHQF increased the antioxidant compounds by up to ~1.5 times. On the other hand, the antioxidantreactivity, according to the oxygen radical absorbance capacity with pyrogallol red (ORAC-PGR)index, increased by 2.4 times with a 30% addition of HQF. Finally, the cookies? digestibility improvedwith a 10% addition of HQF. Therefore, HQF represents a viable option in the development of cookieswith highly reactive antioxidant compounds that are nutritionally improved. This application couldbe extended to other baked products. However, a 30% addition of HQF affects its textural propertiesand decreases its digestibility.