Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles

Wheat flour (WF) was substituted with different level of quinoa core (QCF), whole obtained by grinding mill (GQWF) and (RQWF) equipment separately, to develop QCF, GQWF RQWF-formulated fried-free instant noodles. Tensile properties quality attributes dough, cooking qualities, texture sensory analysis noodles were investigated. Substitution decreased optimal time iodine contrast index noodles, while loss not affected flour. Water absorption capacity RQWF30-noodle lower than that WF-noodle. The hardness QCF RQWF formulated significantly higher WF-noodle, the hardness, chewiness, elasticity resilience GQWF-noodle inferior Microstructure results showed containing-noodles had larger uneven pores WF-noodles. indicators better when substitution flours ≤20%. protein digestibility reducing sugar released during in vitro starch digestion These findings revealed (≤20%) may have potential both low desirable textural attributes.