Substitution of Wheat Flour With Quinoa Powder in Waffle Formulation: Effects on Physicochemical, Textural, and Sensory Properties

Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics. This study examined the effects of replacing wheat flour with quinoa powder at levels of 0%, 50%, and 100% on the physicochemical, textural, and sensory characteristics of waffles. All properties were assessed using established standard methods. The color analysis of waffle batter revealed that lightness ( L ∗ ) decreased significantly, while yellowness ( b ∗ ) increased ( p < 0.05). Apparent viscosity of waffle batter increased with higher quinoa substitution, while all formulations exhibited shear‐thinning pseudoplastic behavior with decreasing viscosity at higher spindle speeds. Moisture content remained unaffected across formulations ( p > 0.05), while ash content increased significantly from 1.82% in the control to 2.62% in the 100% quinoa sample ( p < 0.05), indicating an enhancement in mineral content. The pH decreased from 6.80 in the control to 6.07 in the 100% quinoa sample, while acidity rose from 0.22% to 0.82%. Total phenolic content (TPC) and antioxidant capacity (AC) increased markedly with quinoa incorporation, with the 100% substitution sample showing the highest values. The hardness of waffles increased significantly from 0.41 N in the control to 0.62 N in the fully substituted sample. Sensory evaluation revealed that waffles with 50% substitution maintained acceptable scores for aroma and flavor, while 100% substitution led to significant reductions in appearance, flavor, texture, and overall acceptance compared to the control. Overall, partial substitution (up to 50%) yielded nutritionally enhanced waffles with acceptable technological and sensory qualities, whereas full replacement negatively affected consumer acceptability.