Abstract
Quinoa has strong antioxidant activity and a high amino acid score compared to common cereals such as rice and wheat. Therefore, cookies containing quinoa flour as a substitute for wheat flour were used to investigate the effects of quinoa on the oxidative stability and nutritional quality of the cookies. The antioxidant capacity of the cookies was increased by the addition of quinoa flour. As a result, the peroxide value of cookies containing quinoa was lower than that of cookies without quinoa after storage at room temperature. Additionally, quinoa substitution resulted in increased lysine content in the cookies. In sensory evaluation, the quinoa cookies were acceptable to the panelists. Quinoa is a functional and nutritious substitute for wheat flour.
