This study evaluated the effects on nutritional composition, mineral content, starch structure, gelatinization behavior, and microstructure of supplementing noodles with 0%, 5%, 10%, 15%, and 20% germinated black quinoa (GBQ) powder. Proximate analysis showed that crude protein, fat, and ash contents increased with increasing GBQ levels, whereas carbohydrate content did not differ significantly among samples. Mineral analysis showed that Fe, Zn, and Mg contents increased whereas Na content decreased with increasing GBQ levels. X-ray diffraction analysis showed similar diffraction patterns among all samples, with a major peak within the 2θ range of approximately 19.8~20.5°. Rapid visco analyzer results indicated a reduction in pasting temperature in the GBQ groups. Peak viscosity tended to increase in the 5~10% GBQ groups but tended to decrease in the 20% GBQ group. Breakdown viscosity tended to increase, whereas setback viscosity was the highest in the 5% GBQ group and tended to decrease with increasing GBQ level. Scanning electron microscopy revealed greater pore formation and structural irregularity on the surface and cross sections of noodles with increasing GBQ supplementation. Overall, supplementation with 5~10% GBQ powder enhanced protein and mineral contents while providing favorable rheological properties with only minor microstructural changes.

Abstract
Introduction
Materials and Methods
    1. Materials
    2. Manufacture of germinated black quinoa powder
    3. Preparation of noodles supplemented with germinatedblack quinoa powder
    4. Nutritional analysis of noodle dough supplementedwith germinated black quinoa powder
    5. Evaluation of the rheological properties of noodledough supplemented with germinated black quinoa powder
    6. Statistical analysis
Results
    1. Nutritional composition of noodles supplemented withgerminated black quinoa powder
    2. Characteristics of the noodle dough supplementedwith germinated black quinoa powder
Discussion
References

• Honey Seol(Master of Arts, Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University, Seoul 04310, Korea)
• Ki Hyeon Sim(Associate Professor, Dept. of K-Food Studies, Graduate School of K-Culture, Sookmyung Women’s University, Seoul 04310, Korea) Corresponding author