What question did this study set out to answer?

This research aims to evaluate how adding quinoa powder affects the quality and sensory properties of madeleines.

Quality Characteristics of Madeleine Added with Quinoa Powder

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Randomized trial investigates quinoa powder's effects on madeleine quality and sensory properties, suggesting optimal use levels.

This research aims to evaluate how adding quinoa powder affects the quality and sensory properties of madeleines.
Madeleines were prepared by replacing wheat flour with quinoa powder at levels of 0%, 25%, 50%, 75%, and 100%.
Quality characteristics and antioxidant activities were measured, including moisture content, specific gravity, and sensory evaluation.
Sensory preferences were compared among different quinoa powder levels.
As quinoa powder increased, moisture content and soluble solid content significantly decreased.
25% and 50% quinoa powder madeleines had higher preference scores in sensory evaluation than lower and higher replacement levels.
Total polyphenol content and antioxidant activities significantly increased with higher quinoa powder levels.

Park et al. (2026) studied this question.

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