The objective of this study was to explore the possibility of adding quinoa flour in the preparation of noodles. Quinoa flour was added at 20, 40, 60 and 80g in different proportion of refined wheat flour. Noodles were prepared by cold extrusion process and were studied for its sensory, cooking and colour qualities. The results indicated that quinoa flour can be incorporated in refined wheat flour up to 40g per 60g of wheat flour without significant changes in its qualities. The sensory score for colour of quinoa flour noodles was preferred the most. Cooking weight and water absorption were found to be increased with increase in level of quinoa flour in noodles and also increase in cooking loss with an increase in the level of quinoa flour incorporation in noodles. The studies on color estimation revealed that red and yellow color of the product was slightly increased during cooking of noodles.

Quinoa, Noodles, Cooking qualities, Sensory, Colour.

On the basis of obtained results, it could be concluded that increasing concentration of quinoa flour in noodles increases cooking losses while, cooking time, cooked weight and water uptake increased with increasing concentration of quinoa flour in noodles. As per the results of colour analysis of raw and cooked noodles it shows slight decrease in L* value and increase in a* and b* value after cooking. Therefore, incorporation of quinoa flour in noodles results in good sensorial, cooking and colour characteristics.

Gaikwad K.K., Pawar, V.S., Pawar, G.S. and Shingote, A.B. (2021). Effect of Addition of quinoa Flour on Cooking and Sensorial qualities of Noodles. Biological Forum – An International Journal, 13(2): 660-665.