**4. Impact of pseudo cereals flours on quality parameters of biscuits, cookies and snacks**

#### **4.1 Buckwheat biscuits and snacks**

Increased market demand for composite flour based bakery products such as biscuits, snacks, or cereals has recently been noted. Buckwheat flour biscuits and corn snacks were produced by Wójtowicz et al. [40] and Baljeet et al. [41], using back wheat up to 20% and 30%, respectively. Buckwheat flour biscuits are nutritionally rich (**Table 3**) [41]. Filipčev et al. [43] have successfully integrated buckwheat flour (up to 50%) and made biscuits of ginger nuts and have found higher nutritional and bio-functional properties compared to control (**Table 4**). Biscuit thickness increased while the spread ratio and percent spread decreased due to decreased diameter with the inclusion of buckwheat flour (**Tables 3** and **4**) [41]. On the other hand, with the integration of buckwheat flour, biscuits' texture decreased in terms of (fracture strength) due to the decreasing gluten content in the buckwheat flours, the biscuits became soft with increasing BWF content [41]. The increase in the weight of biscuits was possibly due to buckwheat flour's ability to hold oil during baking [44]. Baljeet et al. [41] found that an improvement in the percentage of buckwheat flour in composite flour decreases the biscuit's sensory ranking.

#### **4.2 Amaranth snacks and cookies**

The protein and ash content of defatted amaranth snacks was higher, while the carbohydrate and lipid content were lower than maize snacks [45]. Compared to cookies made from wheat flour, the spread of cookies made with amaranth flour decreased significantly at 10-20%. Cookie thickness increased by up to 20% with the addition of amaranth flour, with marginal changes in thickness were observed.

**263**

*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake*

Moisture content, g/100 g 9.47 8.94 8.56 8.70 Protein content, g/100 g 7.22 7.73 7.84 8.12 Fat content, g/100 g 8.12 8.43 8.45 8.59 Starch content, g/100 g 45.80 43.64 43.77 43.21 Total reducing sugar content 29.37 25.33 25.90 27.29 Total dietary fibers content, g/100 g 3.87 5.49 5.37 7.61 Zn mg/100 g 0.34 0.78 1.00 1.16 Cu, mg/100 g 0.07 0.15 0.16 0.22 Mn, mg/100 g 0.61 0.88 0.88 0.93 Fe, mg/100 g 0.57 1.39 1.66 1.72 Rutin content, mg/100 g ND\* 3.96 5.24 6.57 Quercetin content, mg/100 g ND\* 0.087 0.143 0.214 Total phenolics, mg GAE/100 g 157.06 196.35 202.58 238.92

**30% 40% 50%**

**30% 40% 50%**

**Parameters Control Buckwheat**

The breakage of the cookies decreased significantly with the addition of amaranth flour (**Tables 5** and **6**). Similar conclusions were observed in cookies from sorghumwheat and oat-wheat mixtures. Hoseney and Rogers [47] reported that cookies' hardness is caused by protein and starch interactions with hydrogen bonding systems. It was noted that the diameter of composite cookies shows a rising trend along with the increasing degree of substitution of amaranth flour. This may be attributed to the lower viscosity of amaranth flour than wheat flour, as the viscosity decreases with the increase of the volume of amaranth flour and the spread rate. The results reveal that the spread ratio of the composite cookies displayed an increasing trend along with the increasing substitution level of amaranth flour. The decreased durability of amaranth flour replacement in cookies could be due to changes in gluten content. The delayed production of gluten matrices, which has contributed to an enormous decline in hardness, is also attributable to gluten reduction in cookie dough by the substitution of Amaranth flour [46]. Chauhan et al. [48] no major change was observed in color, aroma and texture of cookies made from mixtures with up to 100% amaranth flour. The sensory score for the taste decreased after addition of amaranth flour of 60%. This may be attributed to the bitter aftertaste of the amaranth flour. The overall acceptability score indicated that the cookies prepared up to 60% amaranth flour

*Antioxidant potential profile (IC50, mg/ml) of buckwheat supplemented ginger nut biscuits [42].*

Antioxidative activity (AOA) 32.51 26.71 25.37 23.83 Reducing activity 29.36 28.46 28.00 26.2 DPPH scavenging activity 23.06 10.79 9.66 5.25 Chelating activity 11.24 11.84 11.35 11.21

*Chemical composition of buckwheat supplemented ginger nut biscuits (dry basis) [42].*

**Parameters Control Buckwheat**

*DOI: http://dx.doi.org/10.5772/intechopen.94972*

*ND\*-Not detected.*

**Table 3.**

**Table 4.**


*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake DOI: http://dx.doi.org/10.5772/intechopen.94972*

#### **Table 3.**

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

increase nutritional supplies that typically lack a celiac diet [34].

(30–40% quinoa flour), and sweet biscuits (60% quinoa flour) [39].

**4. Impact of pseudo cereals flours on quality parameters of biscuits,** 

Increased market demand for composite flour based bakery products such as biscuits, snacks, or cereals has recently been noted. Buckwheat flour biscuits and corn snacks were produced by Wójtowicz et al. [40] and Baljeet et al. [41], using back wheat up to 20% and 30%, respectively. Buckwheat flour biscuits are nutritionally rich (**Table 3**) [41]. Filipčev et al. [43] have successfully integrated buckwheat flour (up to 50%) and made biscuits of ginger nuts and have found higher nutritional and bio-functional properties compared to control (**Table 4**). Biscuit thickness increased while the spread ratio and percent spread decreased due to decreased diameter with the inclusion of buckwheat flour (**Tables 3** and **4**) [41]. On the other hand, with the integration of buckwheat flour, biscuits' texture decreased in terms of (fracture strength) due to the decreasing gluten content in the buckwheat flours, the biscuits became soft with increasing BWF content [41]. The increase in the weight of biscuits was possibly due to buckwheat flour's ability to hold oil during baking [44]. Baljeet et al. [41] found that an improvement in the percentage of buckwheat flour in composite flour decreases the biscuit's sensory

The protein and ash content of defatted amaranth snacks was higher, while the carbohydrate and lipid content were lower than maize snacks [45]. Compared to cookies made from wheat flour, the spread of cookies made with amaranth flour decreased significantly at 10-20%. Cookie thickness increased by up to 20% with the addition of amaranth flour, with marginal changes in thickness were observed.

**3.3 Quinoa**

**cookies and snacks**

**4.1 Buckwheat biscuits and snacks**

**4.2 Amaranth snacks and cookies**

lysine is abundant in amaranth grain, which is typically deficient in cereal grains. The overall content of minerals, especially calcium and magnesium, is generally more significant than observed in the grains [8]. Amaranth grain can be toasted, popped, extruded or milled into flour, thus eaten as various cereal products, including bread, cakes, muffins, cookies, dumplings, crepes, noodles and crackers. Some studies have found that amaranth grain could be used in gluten free goods such as crackers, maize tortillas, chips and bread [32, 33]. It is also used in foodstuffs to

Quinoa belongs to the *chenopodiaceae* family, genus *chenopodium* is a pseudo cereal of the Andean regions of South America [35]. Quinoa seed can constitute a rich source for essential fatty acids, including linolenic (18:2n-6:52%) and linolenic (18:3n-6:40%) [36]. Quinoa is a good protein source, provided the nutritional profile of the material (12-18 g/100 g in dry weight), fiber, vitamins (such as C, E and B complex), calcium, magnesium, iron, copper and zinc have powerful content [35]. Several antinutrients, including saponins, phytic acid, tannins, protease inhibitors and others, have been found in quinoa [37]. The amino acid balance of quinoa is higher than the lysine based wheat and maize [38]. Quinoa flour can be added as a substitute for wheat flour as in bread (10–13% quinoa flour), noodles and pasta

**262**

ranking.

*Chemical composition of buckwheat supplemented ginger nut biscuits (dry basis) [42].*


#### **Table 4.**

*Antioxidant potential profile (IC50, mg/ml) of buckwheat supplemented ginger nut biscuits [42].*

The breakage of the cookies decreased significantly with the addition of amaranth flour (**Tables 5** and **6**). Similar conclusions were observed in cookies from sorghumwheat and oat-wheat mixtures. Hoseney and Rogers [47] reported that cookies' hardness is caused by protein and starch interactions with hydrogen bonding systems. It was noted that the diameter of composite cookies shows a rising trend along with the increasing degree of substitution of amaranth flour. This may be attributed to the lower viscosity of amaranth flour than wheat flour, as the viscosity decreases with the increase of the volume of amaranth flour and the spread rate. The results reveal that the spread ratio of the composite cookies displayed an increasing trend along with the increasing substitution level of amaranth flour. The decreased durability of amaranth flour replacement in cookies could be due to changes in gluten content. The delayed production of gluten matrices, which has contributed to an enormous decline in hardness, is also attributable to gluten reduction in cookie dough by the substitution of Amaranth flour [46]. Chauhan et al. [48] no major change was observed in color, aroma and texture of cookies made from mixtures with up to 100% amaranth flour. The sensory score for the taste decreased after addition of amaranth flour of 60%. This may be attributed to the bitter aftertaste of the amaranth flour. The overall acceptability score indicated that the cookies prepared up to 60% amaranth flour

#### *Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*


*Note: Values for a particular column differ significantly when followed by different letters (p < 0.05); SEM, standard error of meant at 30 degrees of freedom.*

#### **Table 5.**

*Effect of replacement of wheat flour with amaranth flour on the sensory characteristic of cookies [46].*


*Note: Values for a particular column differ significantly when followed by different letters (p < 0.05); SEM, standard error of meant at 30 degrees of freedom.*

#### **Table 6.**

*Effect of replacement of wheat flour with amaranth flour on the physical characteristic of cookies [46].*

had most acceptable sensory attributes. This was against Sindhuja et al. [46], which showed that cookies with 25% amaranth flour were most acceptable for panelists. It has been reported that, no significant difference was demonstrated in color, smell, texture of biscuits made from 20, 30, 40 and 50% of amaranth flour but biscuit made from 40 and 50% of amaranth flour had significantly higher value than wheat flour (control). Overall acceptability score showed that biscuit made from maximum 40% amaranth flour best good sensory attributes [49].

#### **4.3 Quinoa cookies and biscuits**

The Demir and Kılınç study [50] that cookie samples have significantly increased ash, crude protein and crude fats (*p* < 0.05) with the addition of quinoa meal. In cookies made with different amounts of quinoa flour, the meaningful effect (*p* < 0.05) for the total content of K, Mg, Ca, Fe and Zn has been observed. Calcium, magnesium, iron and zinc are usually greater in quinoa than ordinary cereals, and their iron contents are very high [51, 52]. The use of quinoa flour was stated to lead to a slight increase in product thickness, but the cookie samples' spread ratio and diameter decreased [50]. When quinoa flour added, the hardness of cookies increased by up to 30% [53]. The sensory characteristics of cookie

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**Author details**

and Maruf Ahmed<sup>2</sup>

provided the original work is properly cited.

\*

Science and Technology University, Dinajpur, Bangladesh

1 Department of Food Engineering, NPI University of Bangladesh, Manikganj,

2 Department of Food Processing and Preservation, Hajee Mohammad Danesh

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

\*Address all correspondence to: maruf@hstu.ac.bd; maruffpp@gmail.com

Abu Saeid1

Bangladesh

*A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake*

Pseudo cereal is a house of high-quality proteins with essential amino acids. It can be used to formulate gluten free food items as an alternative to wheat proteins in subjects suffering from celiac disease, due to the absence of gluten. In addition to the excellent nutrient profile, pseudo cereals are promising sources of phytochemical substances with significant health-promoting properties. Today pseudo cereals like buckwheat, quinoa and amaranth are incorporated successfully in bakery items such as biscuits, cookies, breads and snacks. Up to 50% buckwheat flours were used to produce nutritionally rich ginger-based biscuits with wheat flour. There was no loss of customer acceptance for the 60% amaranth flour used in the cookies production. Besides, the hardness of cookies increased by up to 30% of quinoa meal. This chapter also highlighted the actual color, taste, texture, and nutritional properties of pseudo cereal flour on biscuits, cookies, and the cake quality. Therefore, we assume that this study would considerably affect developers and customers and

samples were influenced by quinoa flour. Added quinoa flour had statistically significant color, taste, crispness and total acceptability except odor ratings. Biscuits

made of 100% quinoa flour (*p* < 0.05) vary considerably from the controls.

extensive understanding of pseudo cereal seeds and pseudo cereal flour.

*DOI: http://dx.doi.org/10.5772/intechopen.94972*

**5. Conclusion**

samples were influenced by quinoa flour. Added quinoa flour had statistically significant color, taste, crispness and total acceptability except odor ratings. Biscuits made of 100% quinoa flour (*p* < 0.05) vary considerably from the controls.
