A research on developing novel biscuit and cake formulas by using quinoa (Chenopodium quinoa Willd.) and stevia (Stevia rebaudiana Bertoni)

The aim of this study was to develop novel biscuit and cake formulas using quinoa and stevia. Within the context of the study; a. Determination of the most suitable stevia powder form (pure extract powder or stevia commercial preparation [SCP]) and the level of use, b. Examination of the effects of sole and/or combined use of wheat flour, quinoa flour, sucrose and SCP on the quality properties of biscuits and cupcakes, c. Investigation of the effects of the fortification of the batter formula with various additives to enhance the quality properties of the biscuit and cake formulas containing quinoa flour and SCP were studied. The findings can be summarized as follows: - The suitable stevia form was STP and the optimum level of use was 40%. - Using quinoa flour instead of wheat flour in biscuit and cupcake production notably negatively affected the quality properties of the products (diameter, thickness, baking loss, moisture and sensory properties for biscuit, volume, texture and sensory properties for cupcake), whereas using SCP instead of sucrose had a partial negative effect. - Negative effects as a result of using quinoa flour in dough formula were more evident in biscuit, compared to those in cupcake. - It was concluded that SCP can be used as a sucrose substitute in biscuit and cupcake production. - Hydroxypropylmethylcellulose (HPMC) and inulin fortification at different ratios in biscuit formulas containing quinoa flour and SCP did not improve the product quality properties. - It was determined that, using ready-to-use surface active agent preparation, among the additives used to improve the quality of biscuits and cupcakes produced using quinoa flour and SCP, revealed the best results, furthermore, using HPMC combined with xanthan gum as 2% HPMC + 0.6% xanthan gum was the second best formula that improved the cake quality, whereas inulin and guar gum did not improve the quality.