Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties

Abstract

Malnutrition and obesity are global concerns. To overcome these issues, food reformulation was recommended as a cost-effective strategy. In this context, the objective of this study was to evaluate the impact of replacing wheat flour with quinoa flour (15% and 30%) and reducing sugar content (10%, 20%, 30%) on the physical, nutritional, and sensory properties of shortcrust pastry cookies. No significant differences were found in fat, protein, and ash contents, though slight variations occurred between formulations. Significant water and moisture activity differences were noted, except for formulation T15Q.30S. The highest polyphenol content (0.238 mg GAE) was achieved with a 10% sugar reduction and a 30% substitution of wheat flour with quinoa. The greatest antioxidant capacity was observed with a 20% sugar reduction and a 15% replacement of wheat flour with quinoa flour, based on DPPH and ORAC methods. From a physical perspective, higher levels of quinoa flour reduced the hardness, diameter, and dispersion factor of the cookies, while a slight decrease in baking weight loss and thickness was observed. Replacing with 15% quinoa flour and reducing 10% sugar resulted in cookies with the highest acceptance. On the other hand, cookies containing 30% quinoa and higher sugar reductions were less accepted due to their darker color, reduced sweetness, and increased brittleness. The findings of this study emphasize the potential of this reformulation strategy, as the sensory and instrumental quality was maintained, supporting its use in promoting healthier food choices in academia, industry, and among policymakers.