Quality Characteristics of Madeleine Added with Quinoa Powder

This study investigated the quality characteristics, antioxidant activities, and sensory properties of madeleines prepared with different levels of quinoa powder. Madeleines were prepared by partially replacing wheat flour with quinoa powder at levels of 0%, 25%, 50%, 75%, and 100%. As the level of quinoa powder increased, the moisture content and soluble solid content of the madeleines significantly decreased, whereas baking loss showed no significant difference. The specific gravity and pH of the batter increased with increasing amounts of quinoa powder. The Hunter L and b values of the madeleines decreased, while the a value increased as the quinoa powder content increased. With increasing levels of quinoa powder, hardness and springiness decreased, whereas adhesiveness increased, while gumminess and cohesiveness showed no significant differences among samples. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing levels of quinoa powder. In sensory evaluation, madeleines containing 25% and 50% quinoa powder showed higher preference scores in appearance, taste, texture, and overall acceptability compared to the control and higher replacement groups. These results suggest that quinoa powder can be effectively used as a functional ingredient to partially replace wheat flour in madeleine production, with 25–50% replacement levels being the most appropriate.