الفهرس 
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Abstract
Quinoa is called a superfood due to its great nutritional value. This investigation was aimed to study the chemical composition, physical and nutritional properties of quinoa powder (QP), and their use at different levels in balady bread, fino bread, beef burger and koshary products. Results showed that, the 1000-seed weight and the bulk density values of quinoa seeds were 2.70g and 0.83 g/m3, respectively. The chemical composition showed QP contained significantly higher contents of crude protein, ether extract, ash and crude fiber (13.49, 4.62, 7.81 and 2.43 %, respectively) compared to wheat flour (WF). It was found that QP was an ideal source of minerals, especially potassium (K) and iron (Fe) (808.7 and 13.2 mg/100g, respectively). Amino acids composition of QP had a well-balanced amino acids composition compared to WF especially lysine (4.80g/100 g protein). The computed biological value of quinoa was found to be higher than that of wheat flour. Also, QP oil was rich in unsaturated fatty acids, with ratio to saturated acids in quinoa was about (80.83/19.17%). Moreover, the protein content of bread substituted with QP increased by increasing QP content. Also, the sensory properties of bread were acceptable. There was no noticeable difference (P≤ 0.05) between bread substituted with 10% and control sample. The gluten levels went down by raising the levels of QP from 10 to 40% whilst; the protein content increased from 10 to 40% by rising QP replacement levels. The obtained data suggested that QP could be utilized as supplemented source of protein and nutrients especially, in bakery products. Also, it was found that QP is a good source gluten free alternative replacement to WF products. So, supplemented burger with quinoa till 7.5% could be suggested to be made as burgers with good quality suitable sensory quality characteristics. There were no significant variances at p ≤ 0.05 for color, odor, taste, texture and overall acceptability between control (Koshary with lentil) and Koshary with quinoa seed. Also, substituting lentils with quinoa seeds in koshary results in a significant increase in the ether extract, ash, and available carbohydrates contents between them. It can be concluded that it is necessary to increase the use of quinoa in some bakery products and other products due to its high nutritional value and characteristics.