The “super grain” quinoa has the potential to make a super cookie, according to research by Washington State University.
In a study published in the Journal of Food Science, WSU researchers show that two types of quinoa, bred specifically to grow in Washington state, had great functionality as a potential high-fiber, high-protein additive flour for commercial cookies. This means when baked, the cookies had good “spreadability” and texture.
Taste tests are still underway, but preliminary results show that people preferred sugar cookies with 10% of the quinoa flour over a traditional all-wheat flour cookie.
“It’s the Holy Grail for food scientists: we want to develop something that people love to eat and want to go buy and buy again — and now we’re adding some fiber in without them even knowing it,” said Girish Ganjyal, a WSU food scientist and the study’s corresponding…
