Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 21, Issue 1 - Serial Number 91, March and April 2025, Pages 1-12   

Document Type: Research Article

DOI: 10.22067/ifstrj.2023.78044.1195

Authors

Mahtab Moradnia¹; Akram Arianfar^{* 1}; Ali Mohamadi Sani¹; Zahra Sheikholeslami²

¹Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

²Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashad, Iran

Abstract

Introduction
Donut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions in recent years led to perfomingt research to replacewheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa to be used for human diet is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin its too bitterness hence causing bloating and heartburn. This study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigation the quality, texture, and sensory properties of the donuts.
 
Materials of Methods
 The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry methods) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40% substitution. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour with saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts was evaluated.
 
Results and Discussion
 A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the combined wet and dry methods, followed by the maceration method. The difference between the combined method and maceration was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the maceration method is economically important due to the long time of the process and production of a lot of waste water leading to loss of nutrients from quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t  pleasant. 
 
Conclusion
 In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour as a replacement of wheat flour increased the nutritional value of donuts.  Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions.  Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.

Keywords

Donuts; Nutritional properties; Oil absorption; Quinoa flour; Saponinization

References

1. (2000). American association of cereal chemists. AACC method 10-91. St. Paul Minnesota.
2. Burešová, I., Tokár, M., Mareček, J., Hřivna, L., Faměra, O., & Šottníková, V. (2017). The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science, 75, 158-164 https://doi.org/10.1016/j.jcs.2017.04.004
3. CaMPos naPán, M.U.P.J. (2021). Optimization of the saponin removal process to improve quinoa product quality and increase protein content. Journal of Food and Nutrition Research, 60(1), 59-65.‏
4. Candia Danz, L., & Olaguivel Quisocala, A.I. (2016). Diseño y evaluación de una escarificadora para la extracción de saponina de la quinua - Región Puno (Design and evaluation of a scarifier for the extraction of saponins from quinoa- at Puno Region). In: Universidad Nacional del Altiplano Repositorio Institucional [online]. Puno : National University of Altiplano.
5. Cheok, C.Y., Karim, S., Hanaa, A., & Sulaiman, R. (2014). Extraction and quantification of saponins: A Review Food Research International, 59, 16-40. https://doi.org/10.1016/j.foodres.2014.01.057
6. Dehghan Tanha, L., Karimi, M., & Saahifar, M. (2010). The effect of ipase enzyme and datam and glycerol mono-stearate emulsifiers of any quality and shelf life of frozen oily donuts. Islamic Azad University, M.C. Faculty of Nutrition Sciences and Food (In Persian)
7. Demir, M.K., & Kılınç, M. (2017). Utilization of quinoa flour in cookie production. International Food Research Journal, 24(6), 2394-2401.
8. Elgeti,, Nordlohne, SD., Föste, M., Besl, M., Linden, M., Heinz, V., Jekle, M., & Becker, T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59(1), 41–47. https://doi.org/10.1016/j.jcs.2013.10.010
9. Entezari,, Karazhiyan, H., & Sharifi, A. (2017). The effect of Chubak extract on antioxidant and shelf life of doughnut. Journal of Innovation and Technology in Food Science and Technology, 9(1), 27-40. (In Persian)
10. Gavrila, A.I., Tatia, R., Seciu-Grama, A.-M., Tarcomnicu, I., Negrea, C., Calinescu, I., Zalaru, C., Moldovan, L., Raiciu, A.D., & Popa, I. (2022). Ultrasound assisted extraction of saponins from Hedera helix and an in vitro biocompatibility evaluation of the extracts. Pharmaceuticals, 15, 1197 https://doi.org/10.3390/ph15101197
11. Ghaitaranpour, A., Koocheki, A., Mohebbi, M., & Ngadi, M.O. (2018). Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation. Journal of Cereal Science, 83, 25-31. https://doi.org/10.1016/j.jcs.2018.07.006
12. Gil-Ramirez, A., Salas-Veizaga, D.M., Grey, C., Karlsson, E.N., Rodriguez-Meizoso, I., & Linares-Pastén, J.A. (2018). Integrated process for sequential extraction of saponins, xylan and cellulose from quinoa stalks (Chenopodium quinoa). Industrial Crops and Products, 121, 54-65. https://doi.org/10.1016/j.indcrop.2018.04.074‏
13. Gómez‐Caravaca, A.M., Iafelice, G., Verardo, V., Marconi, E., & Caboni, M.F. (2014). Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd). Food Chemistry, 157, 174–178. https://doi.org/10.1016/j.foodchem.2014.02.023
14. Haghayegh, G., & Zavezad, N. (2021). Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut. FSCT, 18(111), 23-35. (In Persian). https://doi.org/10.52547/fsct.18.111.23
15. Hou, Z., Fu, M., Zhang, W., & Ren, G. (2018). Research progress on saponins of quinoa (Chenopodium quinoa). Journal of Food Safety and Quality, 9(19), 5146-52. https://doi.org/10.1016/j.jcs.2020.103032
16. Iglesias –Puig, E., Monedero, V., & Haros, M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT-Food Science Technology, 60(1), 71-77. https://doi.org/10.1016/j.lwt.2014.09.045
17. Jan, K.N., Panesar, P.S., & Singh, S. (2018). Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour, Lwt, 93, 573-582. https://doi.org/10.1016/j.lwt.2018.04.013‏
18. Kaur,, & Kaur, N. (2017). Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium quinoa) flour. Journal of Applied and Natural Science, 9(4), 2449-2455. https://doi.org/10.31018/jans.v9i4.1552
19. Keyhani, V., Mortazavi, S.A, Karimi, M., Karazhiyan, H., & Sheikholeslami, Z. (2015). Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum glandulosum) root based on their emulsification and foaming properties. Research and Innovation in Food Science and Industry, 4(4), 325-342. https://doi.org/10.22101/JRIFST.2016.01.30.444
20. Lorusso, A., Verni, M., Montemurro, M., Coda, R., Gobbetti, M., & Rizzello, C.G. (2017). Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT, 78, 215-221. https://doi.org/10.1016/j.lwt.2016.12.046
21. Melito, H.S., & Farkas, B.E. (2012). Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts. Journal of Food Science, 77(9), 224-230. https://doi.org/10.1111/j.1750-3841.2012.02847.x
22. Mhada, M., Metougui, M.L., El Hazzam, K., El Kacimi, K., & Yasri, A. (2020). Variations of saponins, minerals and total phenolic compounds due to processing and cooking of quinoa (Chenopodium quinoa ) seeds. Foods, 9, 660. https://doi.org/10.3390/foods9050660
23. Milovanović, M.M., Demin, M.A., Vucelić-Radović, B.V., Žarković, B.M., & Stikić, R.I. (2014). Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. Journal of Agricultural Sciences, 59(3), 318-328. https://doi.org/10.2298/JAS1403319M
24. Nickel,, Spanier, L.P., Botelho, F.T., Gularte, M.A., & Helbig, E. (2016). Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains. Food Chemistry, 209, 139-143. https://doi.org/10.1016/j.foodchem.2016.04.031
25. Nouri,, Nasehi, B., Samavati, V., & Abdanan Mehdizade, S. (2017). Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber. Iranian Food Science and Technology Research Journal, 13(2), 227-239. (In Persian). https://doi.org/10.22067/ifstrj.v1395i0.49210
26. Nowak,, Du, J., & Charrondiere, U.R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chemistry, 193, 47–54. https://doi.org/10.1016/j.foodchem.2015.02.111
27. Präger,, Munz, S., Nkebiwe, P.M., Mast, B., & Graeff-Hönninger, S. (2018). Yield and quality characteristics of different quinoa (Chenopodium quinoa Willd.) cultivars grown under field conditions in southwestern Germany. Agronomy Journal, 8, 197. https://doi.org/10.3390/plants10122689
28. Rashidi, S., Niazmand, R., & Arianfar, A. (2017). Reducing the amount of acrylamide and absorption of donut oil using the antioxidant effect of sesame oil and its unsaturated soaps. Research and Innovation in Food Science and Industry, 6(1), 1-10. https://doi.org/10.22101/JRIFST.2017.05.22.611
29. Rehman,, Paterson, A., Hussian, S., Bhatti, I.A., & Shahid, M.A.R. (2006). Influence of detoxified Indian Vetch (Lattyrus sativius) on sensory and protein quality characteristies of composite flour chapatti. Journal of Scirnce of Food and Agriculture, 86(8), 1172-1180. https://doi.org/10.1002/jsfa.2481
30. Rizzello,G. (2017). Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features, LWT, 78, 215-221. https://doi.org/10.1016/j.lwt.2016.12.046
31. Sakhale, B.K., Badgujar, J.B., Pawar, V.D., & Sananse, S.L. (2011). Effect of hydrocolloids incorporation incasing of samosa on reduction of oil uptake. Journal of Food Process Technology, 3(2), 120-133. https://doi.org/10.1007%2Fs13197-011-0333-0
32. Sepahvand, N.A., Humility, M., & Kahbazi, M. (2010). Quinoa, a valuable plant for food security and sustainable agriculture in Iran. 11^th Iranian Congress of Agronomy and Plant Breeding, Tehran, Iran. (In Persian)
33. Sharma, S., Kataria, A., & Singh, B. (2022). Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa), LWT-Food Science and Technology. https://doi.org/10.1016/j.lwt.2022.113256
34. Sheikholeslami, Z., Mahfouzi, M., Karimi, M., Hejrani, T., Ghiafehdavoodi, M., & Ghodsi, M. (2020). Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum. Food Science and Technology International, https://doi.org/10.1177/1082013220961777
35. Tan, J., & Mitral, G.S. (2006). Physicochemical properties change of doughnuts during vaccum frying. International Journal Food properties, 9, 85-98. https://doi.org/10.1080/10942910500473947
36. Turkut,M., Cakmak, H., Kumcuoglu, S., & Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174e181. https://doi.org/10.1016/j.jcs.2016.03.005
37. Zolfaghari, Z., Mohebbi, M., & Haddad Khodaparast, M.H. (2013). Quality changes of donuts as influenced by leavening agent and hydrocolloid coating. Journal Food Process, 37, 34-45. https://doi.org/10.1111/j.1745-4549.2011.00611.x