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Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
Current Research in Food Science, 2023 Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat
Jianlou Mu +7 more
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Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts [PDF]
MoleculesThis study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs.
Agata Wojciechowicz-Budzisz +5 more
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In vitro fecal fermentation demonstrates the prebiotic-like properties of quinoa modulated by different preparation methods [PDF]
Current Research in Food ScienceQuinoa grain represents an excellent source of nutrition, including protein, lipids, and fiber. Quinoa processing and cooking alters its chemical composition and bioavailability of nutrients, and while extracts have been studied, little is known about ...
Devin Connolly +8 more
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Овощи России, 2023 Quinoa (Chenopodium quinoa Willd.) is a cultivated plant of the Amaranthaceae family of Peruvian origin with high nutritional value. The Krasnodar region of Russia is a region with favorable climatic conditions for growing quinoa.
V. Mendoza, R. Mendoza, D. V. Dmitriev
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Research on Vitro Antioxidant Properties of Quinoa Solid-State Fermentation and its Products
Liang you shipin ke-ji, 2021 In order to filter quinoa varieties with higher nutritional value and reveal the differences in antioxidant properties between quinoa varieties,this paper used red quinoa,white quinoa and black quinoa as raw materials,and conducted solid-state ...
LI Meng-yao,SHI +6 more
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Modifying quinoa protein for enhanced functional properties and digestibility: A review
Current Research in Food Science, 2023 Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came from South America. The trend of consuming quinoa is propelled by its well‒balanced amino acid profile compared to that of other plants.
Hao Cui +4 more
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Analysis of Flavoring Substances in Defatted Quinoa Noodles
Liang you shipin ke-ji, 2021 In order to improve the quality of quinoa noodles and inhibit the negative effect of rancid taste caused by oil oxidation on noodles in processing quinoa powder,the defatting treatment of quinoa powder was introduced,and the volatile substances in common
HUANG Rui-han +6 more
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First adaptation of quinoa in the Bhutanese mountain agriculture systems [PDF]
, 2020 Bhutan represents typical mountain agriculture farming systems with unique challenges. The agriculture production systems under environmental constraints are typical of small-scale agricultural subsistence systems related to family farming in the ...
Bazile, Didier, Katwal, Tirtha Bdr
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Current Research in Food Science, 2023 Quinoa bran is a by-product during quinoa processing, which is not well used due to its high content of antinutritional factors. The nutritional, antinutritional, antioxidative and mineral content were analyzed in quinoa bran from five producing areas ...
Xueyong Zhou +5 more
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Food Chemistry: X, 2023 Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin.
Xuan Chen +5 more
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