Vol. 11, Issue 6 (2022)

Author(s):
Harpreet Kaur Saini, Krishan Datt Sharma, Anupama Anand, Ruchi Sharma, Anjali Gautam and Pooja Soni

Abstract:
Pseudocereals such as buckwheat, amaranth and quinoa are gluten-free grains loaded with essential nutrients and bioactive compounds that render them effective in reducing the risk many degenerative diseases such as cancer, CVD, diabetes etc. The development of pseudocereal-based cake involved blending of carrot pomace flour with buckwheat, quinoa and amaranth flour in different proportions. Carrot pomace flour up to a concentration of 34% was used to replace pseudocereal flours and based on the sensory scores the best combination was selected for evaluation. Overall acceptability scores varied with the pseudocereal flour used as, buckwheat flour and quinoa flour at the levels of 72%, while amaranth flour at the levels of 66% gave best results. Supplementation of products with carrot pomace considerably improved the fibre and carotenoid content of developed products, while a slight reduction phenol content and antioxidant activity was observed in quinoa and buckwheat-based cake. The developed products are the perfect example of bio-waste utilization, in addition to being gluten free in nature.