As consumers become increasingly interested in healthier diets, food manufacturers and culinary researchers are exploring ways to improve the nutritional quality of everyday foods. Traditional bakery products remain popular across Indonesia, yet many rely heavily on refined wheat flour, which contains less protein than several alternative grains.
Quinoa (Chenopodium quinoa) has emerged internationally as a nutrient-rich pseudocereal because of its high-quality protein, balanced essential amino acids, dietary fiber, minerals, and gluten-free characteristics. Despite these advantages, quinoa is still rarely used in Indonesian traditional foods due to limited cultivation and relatively high import costs. The UNNES researchers investigated whether quinoa flour could enhance the nutritional profile of odading while preserving the sensory characteristics consumers expect.
Testing Quinoa in a Traditional Indonesian Bakery Product
The research compared four odading formulations with different levels of quinoa flour substitution.
The formulations included:
- F1: 100% wheat flour (control)
- F2: 10% quinoa flour
- F3: 20% quinoa flour
- F4: 30% quinoa flour
To evaluate consumer acceptance, 40 untrained panelists assessed each product based on appearance, aroma, taste, and texture using a nine-point preference scale. The researchers also conducted laboratory analyses to measure protein and moisture content in every formulation. Statistical analysis was used to determine whether differences between formulations were significant.
Protein Increased as More Quinoa Was Added
One of the study's most important findings was the steady improvement in protein content as quinoa flour replaced wheat flour.
Laboratory analysis showed:
- 7.90% protein in the control formulation
- 8.60% protein with 10% quinoa flour
- 8.62% protein with 20% quinoa flour
- 9.20% protein with 30% quinoa flour
The researchers attribute this increase to quinoa's naturally higher protein concentration compared with wheat flour. Quinoa is also recognized for providing a more complete amino acid profile, making it an attractive ingredient for developing higher-value food products.
Taste and Texture Remained Popular
Although quinoa altered certain sensory characteristics, it did not negatively affect the qualities that consumers valued most.
The study found that:
- Taste remained statistically unchanged across all formulations.
- Texture also showed no significant differences between products.
- Appearance changed significantly, becoming darker as quinoa levels increased.
- Aroma improved, with higher quinoa substitutions producing a more distinctive and preferred aroma.
Even at the highest substitution level of 30%, all products remained within the panelists' "liked" category for sensory acceptance. This indicates that quinoa flour can improve nutritional quality without compromising overall consumer satisfaction.
Moisture Content Varied Across Formulations
The research also measured moisture content, an important indicator of food quality.
Moisture levels ranged from 23.13% to 30.42%, with the highest value observed in the formulation containing 10% quinoa flour. According to the researchers, these variations are likely related to quinoa flour's strong water-binding capacity, which influences dough characteristics during preparation and frying.
Supporting Healthier Traditional Foods
The findings suggest that quinoa flour could help modernize traditional Indonesian bakery products while supporting healthier dietary choices.
For small and medium-sized food businesses, quinoa substitution offers an opportunity to develop premium bakery products with improved nutritional value. Educational institutions can also use the findings as teaching material in culinary science and food technology programs, particularly those focused on functional foods and product innovation.
The study may also encourage policymakers and food researchers to promote greater diversification of flour sources beyond conventional wheat, especially as interest grows in nutrient-dense ingredients that support food security and healthier eating patterns.
Research Insight
According to Diel Piero Junior and Muhammad Ansori of Universitas Negeri Semarang, substituting wheat flour with quinoa flour can enhance the nutritional quality of odading by increasing its protein content while maintaining consumer acceptance of taste and texture. The researchers note that appearance and aroma change as quinoa levels increase, but these differences do not outweigh the overall positive acceptance of the product.
The researchers recommend that future studies optimize quinoa substitution levels further while examining additional factors such as shelf life, physical characteristics, antioxidant activity, and broader consumer acceptance. Such research could help determine the ideal balance between nutritional improvement and product quality.
Author Profile
Diel Piero Junior is a researcher from the Culinary Education Study Program, Universitas Negeri Semarang (UNNES) whose work focuses on food product innovation, bakery development, and functional food applications.
Muhammad Ansori is an academic at the Culinary Education Study Program, Universitas Negeri Semarang (UNNES) specializing in culinary education, food technology, and the development of innovative food products based on scientific research. The uploaded article identifies both authors as affiliated with Universitas Negeri Semarang but does not provide their academic degrees or more detailed areas of specialization.
Source
Article Title: The Effect of Replacing Wheat Flour with Quinoa Flour (Chenopodium quinoa) in the Production of Odading on Acceptability, Protein Content, and Moisture Content
Authors: Diel Piero Junior & Muhammad Ansori
Journal: Indonesian Journal of Agriculture and Environmental Analytics (IJAEA)
Publication Year: 2026
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