Quinoa ( Chenopodium quinoa W.) Enriched Flat Breads: Physicochemical, Sensory, and In Vitro Carbohydrate Digestibility Properties

Traditional wheat‐based flatbreads are widely consumed but are limited in protein quality, dietary fiber, and glycemic functionality. To address these nutritional limitations, this study evaluated the effects of partially replacing whole wheat flour (WWF) with quinoa flour (QF) (5–20%) on the nutritional, textural, and sensory properties of chapati and pita bread. Significantly ( p < 0.05) increased water absorption (90.1–95.8%) as quinoa ration incorporation increased, attributed to its higher protein (16.5%) and fiber (9.85%) contents. The gelatinization temperature significantly ( p < 0.05) increased (62.6–67.3°C), and viscosity decreased, indicating delayed starch gelatinization. In vitro carbohydrate digestibility revealed reduced rapidly available glucose in chapati (42.34–33.42%) and Pita (44.03–36.74%), and increased resistant starch, chapati showed from 10.16 to 19.23%, and pita showed from 10.49 to 19.84%, suggesting a slower glycemic response. Textural analysis significantly ( p < 0.05) reduced tearing force with increasing QF, while the 15% substitution (QWF15) maintained optimal dough stability and high sensory acceptance (>75%). Nutritional profiling confirmed significant ( p < 0.05) improvements in protein, fiber, and fat contents, identifying QWF15 as the most balanced formulation. Overall, incorporating quinoa offers a practical strategy to enhance the nutritional quality of traditional flatbreads while improving their functional and metabolic properties.