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Adding effect of quinoa flour (Chenopodium wild quinoa) on cookies preparation
, 2009 El presente proyecto se basó en la elaboración de galletas tipo base, en las que se reemplazó un porcentaje de harina de trigo por harina de quinua con el fin de conferirle al producto mayor aporte nutricional. Para esto se realizaron mezclas 15%-85%, 35%
Mosquera Mosquera, Héctor Fabio
core
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
QUINOA FLOUR AS HYPOLIPIDEMIC AGENT IN MALE ALBINO RATS
, 2022 ABSTRACT Quinoa (Chenopodium quinoa) seeds have gained a great interest in the last years, mainly due to its nutritional properties and its high content of good quality protein, oil and minerals. The result indicated in protein content was 12.9% on dry weight basis, while oil and ash content were 8.62% and 1.8%, respectively. The quinoa flour was rich
EL SHARKAWY MONA. A +4 more
openaire +2 more sources
Development and quality evaluation of quinoa-konjac dried noodles
Shipin yu jixieObjectiveTo develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to ...
MA Chengcheng +3 more
doaj +1 more source
Chenopodium quinoa and Amaranthus spp. raw meals as meat extenders in Pelibuey mortadella [PDF]
Brazilian Journal of Food TechnologyThis study examined the impact of partially replacing wheat flour with raw flours from Andean pseudocereals (Chenopodium quinoa Willd. and Amaranthus spp.) in Bologna-style mortadella formulations made with pelibuey meat (Ovis aries).
Gabriela Revelo Salgado +3 more
doaj +1 more source
Development of Novel Food Products Based on Quinoa
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: HorticultureCeliac disease is a lifelong autoimmune condition characterized by an intolerance to specific prolamins in cereals, particularly those with a defined oligopeptide sequence, leading to adverse reactions to gluten. Quinoa is utilized as a gluten substitute
Eftychios APOSTOLIDIS +5 more
doaj +1 more source
In this study, different process treatments such as dry steaming, dry roasting, abrasion, washing with centrifugation, washing with steaming and germination were given to the quinoa seeds for the reduction of the bitter compounds.
Shamim, Hossain +2 more
core +1 more source
Food Production, Processing and NutritionMalnutrition and obesity are global concerns. To overcome these issues, food reformulation was recommended as a cost-effective strategy. In this context, the objective of this study was to evaluate the impact of replacing wheat flour with quinoa flour ...
Jennifer Alvarez +5 more
doaj +1 more source
Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt
Frontiers in Sustainable Food SystemsIntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional ...
Nouhaila Ajbli +10 more
doaj +1 more source
Nutritional and quality analysis of quinoa seed flour fortified wheat biscuits
, 2020 Improvisation towards a healthy lifestyle is a necessity of today. Quinoa is a pseudo cereal and it’s seed is rich in essential amino acids such as methionine, threonine and lysine which are limiting in most other cereals.
Ananya Talwar +3 more
core +1 more source