Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack

Abstract

In this study, quinoa, which is a good alternative for celiacs, was tried to be used instead of flour by sprouting it and drying it in the airfryer. Flour obtained from quinoa seeds prevents spreading and hardens the product. It was predicted that this problem could be overcome by germination and drying in the airfryer. Morphologically, clean-cut structures were in the cookies using airfryer-dried quinoa flour. The melted surface appearance was characteristic of all airfryer-baked cookies. The thermal and pasting properties of quinoa flour were improved, resulting in better textural properties and digestibility of the cookie. Airfryer-baked cookies spread less. However, the spread increased with the use of airfryer-dried quinoa flour. Cookies containing airfryer-dried quinoa flour had low baking loss, high protein digestibility, and hardness values that were relatively closer to the control cookies. Airfryer-baked cookies were at moderate hardness level. Minimum baking loss and highest protein digestibility were found in airfryer-baked cookies with airfryer-dried quinoa flour. The spread problem can be alleviated by drying the grain sprouts in the airfryer. The highest color difference was seen in oven-baked cookie with airfryer-dried quinoa flour. Due to the airfryer's superior airflow properties, it is possible to reduce drying and baking time by 50%. However, airfryer drying has been found to further improve functional properties compared to airfryer baking.