Results 111 to 120 of about 9,065 (215)
Extrusion process effect evaluation on normal and germinated flour quinoa (chenopodium quinoa willd)
Biotechnology in the Agricultural and Agroindustrial Sector, 2017 Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa. Proximal analysis, pasting curves, Water Absorption Index (WAI) and Water Solubility Index (WSI).
Tovar Hernández, Cristhian Emilio +3 more
openaire +1 more source
Aceitabilidade de biscoitos e bolos à base de arroz com café extrusados. [PDF]
, 2013 O objetivo deste trabalho foi avaliar a granulometria de farinha do trigo e de farinhas pré-cozidas por extrusão obtidas da mistura de arroz com pó de café (15 e 20%), bem como a aceitabilidade de biscoitos e bolos elaborados a partir da adição de 20 e ...
ASCHERI, J. L. R. +3 more
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Rapid Authentication of Andean Flours via Infrared Spectrometry and Gas Chromatography [PDF]
, 2014 In recent years consumers in the United States have become more health conscious and have placed much more importance on a food’s nutritional benefits.
Hall, Nicole
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Archivos latinoamericanos de nutricion, 2010 The present investigation deals with the optimization of a cookie formulation based on deffated chilean hazel nut flour (DCHF) and quinoa flour (QF) characterized for being gluten free resources, aimed to increment the nutritional options of the celiac population using Taguchi methodology. Four independent variables DCHF, QF, ammonium bicarbonated (AB)
Mario, Villarroel +3 more
openaire +2 more sources
Shipin gongye ke-jiIn order to investigate the effects of Chenopodium quinoa Willd and Tuber melanosporum on the quality of wheat noodles as well as their in vitro digestive properties, Chenopodium quinoa Willd (10%, 15% and 20%) flour and Tuber melanosporum (4% and 8 ...
Man LUO +5 more
doaj +1 more source
La Técnica: Revista de las Agrociencias, 2019 Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa (Chenopodium quinoa) Resumen La harina de quinua presenta diversos aportes nutricionales requeridos en la alimentación, lo cual hace de este ...
Jandry Antonio Bravo Mera +4 more
doaj +1 more source
Towards a More Employment-Intensive and Pro-Poor Economic Growth in Bolivia [PDF]
The reform program and growth pattern exhibited by the Bolivian economy in the last decade did not favour employment creation and consequently not an effective reduction of poverty.
Luis Carlos Jemio +1 more
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Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.) [PDF]
, 2014 Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in humans.
Carciochi, Ramiro Ariel +2 more
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IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR [PDF]
Journal of Food and Dairy Sciences, 2015 K. Makpoul, A. Ibrahem
openaire +1 more source
Shipin gongye ke-jiTo improve the nutritional value of alkali noodles, different proportions (0%, 4%, 8%, 12% and 16%) of quinoa powder were added to wheat flour to investigate the effects of quinoa powder addition on color, textural properties, cooking characteristics ...
Mengyue MA +4 more
doaj +1 more source