A Wheat Bread Fortified With Quinoa Seed Flour: Physico‐Chemical Properties, Phenolics, Fatty Acids, Lipid Index Values, and Nutrients

ABSTRACT In this study, breads prepared with varying concentrations of quinoa seeds flour were analyzed for changes in fat content, total phenol and flavonoid levels, antioxidant activity, phenolic compounds, fatty acid profiles, lipid index values, and mineral contents. In addition, the sensory properties of the breads were evaluated. The incorporation of quinoa seeds significantly affected the nutritional composition of the breads. Increasing quinoa levels led to higher phenolic content, enhanced antioxidant capacity, and elevated certain mineral values. L* and a* color values of breads were determined between 50.23 (45% quinoa flour bread) and 73.77 (control) to 17.31 (45% quinoa flour bread) and 25.28 (control), respectively. Total phenolic and flavonoid quantities of the wheat breads fortified qunioa flour were characterized to be between 31.27 (control) and 73.99 mgGAE/100 g (45% quinoa flour bread) to 12.62 (control) and 95.00 mg/100 g (45% quinoa flour bread), respectively. Antioxidant capacities of the breads were defined to be between 4.68 (control) and 5.64 mmol/kg (45% quinoa flour bread). A decrease in phenolic compounds was observed in breads prepared with quinoa added up to 30% concentration. The phenolic compounds whose amounts decreased with the increase in quinoa flour were catechin and cinnamic acid. In general, the highest amounts of phenolic compounds were detected in the bread sample prepared with 30% quinoa flour. Nutritive value index (NVI), atherogenic index (AI), thrombogenic index (TI), and HPI index values of oils of wheat breads prepared with quinoa flour at different concentrations showed some fluctuations depending on quinoa flour concentrations. The protein quantities of breads were provided to be between 14.56% (control) and 16.34% (45% quinoa flour bread). P and K quantities of breads were characterized to be between 1988.94 (control) and 3684.68 mg/kg (45% quinoa flour bread) and 2270.29 (control) and 5012.86 mg/kg (45% quinoa flour bread), respectively. Since quinoa‐infused breads contain high concentrations of quinoa, leading to a richness in bioactive properties, phenolic compounds, and essential fatty acids such as linoleic acid, further research on these concentrations in bakery products is recommended.