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Food and Energy Security, Volume 15, Issue 2, March/April 2026.Comparative multitrait analysis under long‐term water deficit revealed divergent drought resilience and nutritional trade‐offs among wheat and pseudocereals. Amaranth achieved the highest absolute yield despite large proportional losses, quinoa maintained stability, and chia showed reproductive failure with concentration‐driven increases in multiple ...
Gabriel Rennato Hassinger‐Lino +4 more
wiley +1 more source
Uso de energía solar para la cocción de pan sustituido parcialmente por harina de quinoa (Chenopodium Quinoa Wild.) [PDF]
, 2010 Objetivos: 1) Estudiar las condiciones de funcionamiento de dos hornos solares: tipo caja y tipo tambor; 2) Evaluar la cocción de panes elaborados con harina de quinoa y 3) Estudiar la respuesta del consumidor en su aceptabilidad. Los panes con 0, 10, 15
Armada, M. +3 more
core
Effect of amaranth products and chia on bread quality [PDF]
, 2019 У статті розглянуто особливості хімічного складу, функціонально-технологічних властивостей та біологічної активності нетрадиційної для хлібопекарського виробництва сировини, а саме амарантового борошна, амарантових висівок, амарантової олії і чіа, які ...
Миколенко, Світлана Юріївна +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 characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
core
, 2022 Quinoa (Chenopodium quinoa Willd.) is a valuable enrichment source for cereal products due to its rich protein and well-balanced amino acid content. The high content of lysine, methionine and threonine amino acids that are found in limited levels in most of cereals, increases the importance of quinoa.
Özgören, Ezgi, Yapar, Aydın
openaire +2 more sources
Quality assessments of untreated and washed quinoa (Chenopodium quinoa) seeds based on histlogical and foaming capacity investigations [PDF]
Quinoa seed has a high nutritional value, but has a coating of bitter-tasting saponins, making it unpalatable. Therefore the seeds are usually processed in order to remove the naturally occurring saponins from the seeds.
Groot, M.J. +5 more
core +1 more source
Proximate and Mineral profile of Quinoa (Chenopodium quinoa), and kiwicha (Amaranthus caudatus) consumed in north of Argentina [PDF]
, 2011 Quinoa (Chenopodium quinoa), and kiwicha (Amaranthus caudatus) are pseudo-cereals largely consumed in North of Argentina. They gained special attention by scientific community in part due to high nutritional value.
Castanheira, Isabel +6 more
core
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]
, 2017 The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia +3 more
core +2 more sources