Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics [PDF]
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 +2 more
exaly +4 more sources
Global calibration for non-targeted fraud detection in quinoa flour using portable hyperspectral imaging and chemometrics [PDF]
Current Research in Food Science, 2023 Quinoa is one of the highest nutritious grains, and global consumption of quinoa flour has increased as people pay more attention to health. Due to its high value, quinoa flour is susceptible to adulteration.
Qianyi Wu +2 more
exaly +4 more sources
Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour [PDF]
Heliyon, 2023 Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa.
Deiny Maryeli Córdoba-Cerón +4 more
doaj +2 more sources
Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta [PDF]
International Journal of Food Science, 2021 Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta.
Olga L. Torres +2 more
doaj +2 more sources
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits [PDF]
Frontiers in Nutrition, 2022 Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The
Yanrong Ma +8 more
doaj +2 more sources
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour [PDF]
International Journal of Food Science, 2019 The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15,
S. A. El-Sohaimy +3 more
doaj +2 more sources
Frontiers in Sustainable Food Systems, 2022 Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein
Diego Fernando Roa-Acosta +1 more
exaly +3 more sources
Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients [PDF]
Journal of Food and Dairy Sciences, 2022 This study aimed to prepare gluten-free high quality biscuits for patients suffer from celiac. used flour instead of wheat flour, were quinoa, rice and chickpeas flours as well as basic other ingredients of biscuits.
Alzahraa Motawei +2 more
doaj +1 more source
The impact of quinoa flour on some properties of ayran [PDF]
Food Science and Nutrition, 2020 Yusra Akkoyun, Seher Arslan
exaly +2 more sources
Influences of raw and germinated quinoa seeds flour on the chemical, technological and sensory properties of pan bread [PDF]
Archives of Agriculture Sciences Journal, 2023 This study aimed to incorporation of raw and germinated quinoa seed flour for wheat flour (72% extraction) by different levels (5, 10 and 15%) to take advantage of its many nutritional benefits.
A. Abdel Samie +3 more
doaj +1 more source