الفهرس 
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Abstract
This study aims to fortification of quinoa flour in different bakery products (cupcakes, rusk and biscuits) by different percentage (25%, 50% and 75%). Also, this study included to chemical composition and sensorial evaluation in different products. Also, Evaluation of different percentage of quinoa flour on hyperlipidaemic albino rats.
In vitro analyses
‐ Chemical analysis for the main components of these raw materials.
‐ Fatty acids profiles by GC.
‐ Determination of amino acids content by HPLC.
In vivo analyses:
After feeding on basal diet for one week, rats were divided into two major groups. The first main group (8 rats) was fed on the basal diet for another 5 weeks and was considered as normal control group. The second main groups (32 rats) were fed hyperlipidaemic diet for two weeks (10% sheep tail fat and 1% cholesterol + 0.25% bile salt) they divided into three (3) sub groups.
‐ Serum was separated then subjected to the serum biochemical analysis namely liver function, kidney function, lipid profile and lipid.
1. Results
‐ Quinoa flour had a high content of protein, oil and minerals. The results indicated in protein content was 12.9%, while oil and ash content were 8.62% and 1.8%, respectively on dry weight basis.
‐ The quinoa flour was rich in amino acids, as Aspartic (0.93), Glutamic (1.69), Arginine (0.97), Leucine (0.72), and Lysine (0.64). In contrast, quinoa flour was lowest content in methionine then cysteine (0.20 and 0.13). Its high contents in leucine and lysine (0.72 and 0.64, respectively) g/100g protein.), its showed that the higher ratio in Meth: Glycine (2.58) than Arg.: Lys (1.52).
‐ Quinoa flour was the highest content of oleic, linoleic and linolenic acid (2.52, 4.07 and 0.37g/100g oil, respectively.
2. Bakery products fortified with different percentage of quinoa
2.1. Biscuits
‐ Corn formula supplemented to 50% and 75% quinoa were better in organoleptic parameters (colour, flavour, taste and texture) and overall acceptability compared to control formula (100% corn) and formula contained 25% quinoa flour after ambient temperature storage.
‐ Results showed a significant change in sensorial parameters in different corn biscuits formula supplemented to 50% and 75% quinoa flour, respectively till one-month storage.
‐ While, no significant changes appeared during storage 2 month in biscuit corn formula contained 25% quinoa flour.
2.2. Cupcake
‐ Corn formula supplemented to 50% quinoa was the best in organoleptic parameters (colour, flavour, taste and texture) and overall acceptability after ambient temperature storage.
‐ No significant change in sensorial parameters in different corn cupcake formula supplemented to 25% and 50% quinoa flour, respectively till four days storage, but the slightly significant changes were appeared after storage 8 days.
2.3. Rusk
‐ Corn formula supplemented to 25% quinoa was the best in organoleptic parameters (colour, flavour, taste and texture) and overall acceptability after ambient temperature storage.
‐ No significant change in sensorial parameters in different corn rusk formula supplemented to 25%, 50% and 75% quinoa flour, respectively till one-month storage.
3. Quinoa flour in Biological experiments
‐ Rats body weight fed on basal diet were gradually decrease significant (from 195.87 to 183.33 g), while the body weight in hypolipidaemic group fed on basal diet was increased (from 209.62 to 213.83g).
‐ Rats fed on diet containing 75% quinoa flour were the highest significant decrease in serum cholesterol (from180.67 to138.33) followed by rats fed on diet containing 50% (from185.16 to 150.00) then rats fed on diet containing 25% quinoa (from182.83 to 158.50).
‐ The highest increase significant in triglycerides was observed in rats group fed on 75% quinoa flour (from 95.08 to 53.83 mg∕ dl) compared to zero time. While, the triglycerides decrease in rats group fed on 25% was nearly compared to rats group fed on diet containing 50% (63.50 and 60.67 mg ∕dl), respectively.
‐ The decrease significantly in total lipids was observed in rats fed on diet contain quinoa flour; it was ranged from 240.52 to 253.20 mg ∕dl compared to hyperlipidaemic group 275.23. Rats fed on diet contain 75% quinoa flour were higher decrease significant in total lipids.
‐ While, the highest increase in HDL was observed in rats fed on diet containing 75% quinoa flour (91.67 mg ∕dl) compared to serum HDL hyperlipidaemic group (69.33 mg ∕ dl).
‐ Also, the HDL highest significant decrease in rats group fed on 75% followed by 50% and 25% quinoa flour (0.34, 0.46 and 0.50), respectively compared to hypolipidaemic group (0.62).
‐ Quinoa flour was significant decrease in risk ratio compered to hyperlipidaemic group. In parallel to LDL serum V-LDL in rats fed on quinoa flour were significant decrease gradually by increase the content of quinoa flour in diet. It’s observed that no significant variance between rats fed on diet containing 75% quinoa flour compared to rats. In normal group which are fed on basal diet only (10.97 and 10.77 mg ∕ dl), respectively.
‐ LDL cholesterol was significantly lower than baseline in both groups but there was no difference between quinoa and control.
‐ Rats fed on basal diet contained 2% cholesterol showed statistically significant increase (P ≤ 0.05) in the mean values of TC, TG, LDL-C and VLDL-C compared with the control negative group, which was fed the basal diet only, respectively.
‐ s. ALT level was gradually decrease in s. ALT in rats’ groups fed on diet containing 25, 50, 75% quinoa flour (163.98, 59.89, and 53.87 IU ∕ L, respectively) compared to s. ALT level in hyperlipidaemic group (70.03 IU ∕ L).
‐ Also, the AST highest decrease significant in rats group fed on diets containing 75% quinoa flour (55.65 IU/ L) followed by rats fed on diets containing 50% and 25% quinoa flour (57.33 and 62.77 IU/ L, respectively) compared to rats fed on hyperlipidaemic diet (71.12 IU/ L).
‐ Serum uric acid was the highly decrease significant in rats fed on diet which containing 75% followed by 50% than 25% (0.91, 1.02, and 1.10 mg/dl, respectively) compared to rats fed on hyperlipidaemic diet (1.20 mg /dl).
Results showed that decrease significant in serum urea (27.67, 20.17 and 17.50 mg/dl) and serum creatinine (0.68, 0.65 and 0.63 mg/dl).
CONCLUSION
Quinoa is a cereal with high nutritional value and unique phytochemical composition. Bakery products derived from quinoa (biscuits, cupcake and rusk) have a variety of biologically active properties as hyperlipidaemia and also it can be use in celiac diets, may due to omega fatty acids contents and branched chain amino acids ratios.
RECOMMENDATIONS
The present study revealed the following recommendations
1- Adding quinoa flour to bakery products as cupcake, rusk, and biscuit for it is clear effect on increasing its high nutritional value.
2- Unique quinoa flour composition which are free gluten must use in celiac diets.
3- Intake some cereals subject to improve hyperlipidemia illness.
4- Quinoa should be cultivated widely in Egypt to its high nutritional value and its economic benefits.