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 +7 more
doaj +6 more sources
Quinoa (chenopodium Quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation [PDF]
Chemical Engineering Transactions, 2019 Quinoa (Chenopodium quinoa Willd.) has a great agronomic potential across the world and its seeds and flour may represent a source of functional ingredient for novel food production, because its high protein content with all essential amino acids ...
Annalisa Romano +4 more
doaj +5 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 +7 more
doaj +4 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 +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 +4 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
Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour [PDF]
Journal of Applied and Natural Science, 2017 Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a ...
Kaur, Navjot, Kaur, Sukhmandeep
core +3 more sources
The impact of quinoa flour on some properties of ayran. [PDF]
Food Sci Nutr, 2020 AbstractIn this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically ...
Akkoyun Y, Arslan S.
europepmc +6 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
Utilizing Quinoa Flour for Functional Lavash Bread Production. [PDF]
Food Sci NutrABSTRACTLavash bread is a traditional food in West Asia and the Middle East, with its consumption increasing in recent years. This study aimed to assess the impact of adding 5%, 10%, 15%, and 20% quinoa flour on the rheological properties of wheat dough, as well as the sensory and chemical characteristics of lavash bread.
Akturfan M, Yalçın S.
europepmc +2 more sources