Some Physicochemical and Sensory Properties of Muffin Cakes Enriched with Quinoa (Chenopodium quinoa Willd.) Flour

Quinoa (Chenopodium quinoa Willd.) is a valuable enrichment source for cereal products due to its rich protein and well-balanced amino acid content. The high content of lysine, methionine threonine acids that are found in limited levels most cereals, increases the importance quinoa. In this study, physicochemical sensory properties muffin cakes which produced by 100% wheat flour (control sample) replacing with at different (25 50%) were investigated. addition formulation caused significant increase protein, fat, ash, contents hardness value was determined texture profile analysis decrease carbohydrate specific volume. Color results showed increasing substitution ratio also increased L* values crust a* crumb, while decreased crumb cakes. According analyses, porosity, texture, taste overall acceptability scores significantly (p