Development of quinoa flour based products for the gluten intolerant

Abstract

The objective of this paper was to evaluate the possibility to substitute wheat flour by quinoa flour in the development of recipes for gluten intolerant people. For this, two recipes were taken from cooking sites and adapted by the researchers. For each product a preparation sheet was elaborated, in which TACO – Brazilian Table of Food Composition was used to determine the chemical composition indirectly. Economical viability of the preparations was compared, with possible elaborations containing this protein. There was a significant difference in the proximate values of finished products, in the 60g portion of carrot cake is 3.3 g of protein amount equivalent to 4 %of the VD, the value found in the portion of 30g of chocolate cookies got 3,8 g of protein value of 5% VD, and this is due to the ingredients in addition to the crispy texture, since it was gluten-free. In economic averages of 18.82 ± 9.80 for gluten-free products and 10.66 ± 8.48 for normal products, meaning values are not very discrepant. This food can replace wheat flour and its economic viability is indeed viable since it does not cause discomfort to celiacs.