Quinoa seed flour can be utilized to make gluten-free pancakes. Enhancing the quality and nutritional value of sprouted quinoa flour can be achieved through the application of magnetic fields, ultrasound, and infrared drying techniques. So, in this study, wheat, quinoa seeds (unsprouted), and sprouted quinoa seeds flours were used to prepare pancakes. Then, the pH, acidity, color indexes, total phenolic content, antioxidant capacity, baking loss, volume, density, hardness, and sensory properties of pancakes were evaluated and compared. The pancake batter made from sprouted quinoa flour was thicker than (higher viscosity) the other batters and had a darker and more yellow color. Sprouting reduces the pH and increases the acidity of sprouted quinoa flour, so the pH and acidity of pancakes made from it were lower and higher than those of other pancakes, respectively. By replacing sprouted quinoa flour in the formulation, the crust color of the pancake became darker and redder, but the yellowness index decreased. Pancakes prepared from sprouted quinoa flour exhibited considerably increased levels of both total phenolic content and antioxidant capacity, indicating an enhancement in these nutritional parameters. These pancakes had the lowest baking loss, density, and hardness compared to other samples. In most sensory attributes, especially overall acceptance, pancakes made with sprouted quinoa flour received the highest scores, whereas pancakes made with unsprouted quinoa flour received the lowest scores. In general, because it is very nutritious and has a good taste and texture, sprouted quinoa flour is a good choice for making gluten-free food products.
Keywords: baking loss; gluten‐free; sensory attributes; texture; total phenolic content.
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