**5. Conclusion**

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

 19.46c ± 0.11 85.6a ± 0.66 10.9d ± 0.08 7.82a ± 0.03 4.935a ± 0.19 18.90d ± 0.21 81.30b ± 0.55 12.2a ± 0.08 6.69b ± 0.03 4.990a ± 0.28 19.72b ± 0.23 79.0bc ± 0.81 12.1ab ± 0.09 6.52c ± 0.14 4.887a ± 0.21 19.90a ± 0.13 77.6 cd ± 0.72 11.9b ± 0.11 6.52c ± 0.09 4.021bc ± 0.22 19.70b ± 0.18 75.9 dc ± 0.81 11.6bc ± 0.09 6.52c ± 0.10 3.948c ± 0.25 19.72b ± 0.15 75.0 dc ± 0.95 11.5c ± 0.13 6.52c ± 0.04 3.0293d ± 0.32 SEM (±) 0.10 0.15 0.13 0.08 0.12 Df 18 18 18 18 54

**Thickness "T" (mm)**

**Spread ratio "W/T"**

**Breaking strength (kg)**

> **Overall quality (50)**

**(mm)**

*Note: Values for a particular column differ significantly when followed by different letters (p < 0.05);* 

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

**Texture (10)**

 8.0c 7.8d 8.5b 8.5b 8.4c 40.7d 8.0c 8.0c 8.2c 8.5b 8.5b 41.2c 8.5b 8.2b 8.1 cd 8.4bc 8.5b 41.7c 8.8a 8.5a 8.6a 8.6a 8.7a 43.2a 8.9a 8.4a 8.5a 8.5b 8.6ab 42.9ab 8.7a 8.5a 8.5a 8.6ab 8.6b 42.4b SEM (±) 0.10 0.12 0.11 0.14 0.14 0.23

**Mouthfeel (10)**

**Flavor (10)**

**Surface cracking (10)**

**Weight (g) Spread "W"** 

*SEM, standard error of meant at 30 degrees of freedom.*

**Surface color (10)**

*SEM, standard error of meant at 30 degrees of freedom.*

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%

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

*Note: Values for a particular column differ significantly when followed by different letters (p < 0.05);* 

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

amaranth flour best good sensory attributes [49].

**4.3 Quinoa cookies and biscuits**

**Amaranth flour (%)**

**Table 5.**

**Table 6.**

**Amaranth flour (%)**

**264**

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 extensive understanding of pseudo cereal seeds and pseudo cereal flour.
