Results 111 to 120 of about 3,424 (185)

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. [PDF]

Antioxidants (Basel), 2021
Gil JV, Esteban-Muñoz A, Fernández-Espinar MT.   +2 more
europepmc   +1 more source

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

, 2016
A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G') and loss ...
Turkut, Gulsum Merve, Kumcuoglu, Seher, Turkut, Gulsum M., Cakmak, Hulya, Tavman, Sebnem   +4 more
core   +1 more source

Effects of Quinoa Powder Addition on the Quality and in Vitro Digestive Characteristics of Alkaline Noodles

Shipin gongye ke-ji
To 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, Ziwei XU, Bo YU, Lihua YANG, Jinju WU   +4 more
doaj   +1 more source

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. [PDF]

Food Sci Nutr, 2022
Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M.   +3 more
europepmc   +1 more source

Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour. [PDF]

J Food Sci Technol, 2022
Nakilcioğlu E, Ötleş S.
europepmc   +1 more source

Effect of nutrient‑rich quinoa fraction composite wheat flour on product development.

To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF
Madhumathi, R., Aashitosh Ashok, Inamdar, Madhumitha, R., Harish Prashanth, K. V., Aashitosh, A. Inamdar   +4 more
core   +1 more source

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. [PDF]

Foods, 2022
Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.   +3 more
europepmc   +1 more source

Nutritional and Therapeutic Properties of Fermented Camel Milk Fortified with Red Chenopodium quinoa Flour on Hypercholesterolemia Rats. [PDF]

Molecules, 2022
Al-Anazi MS, El-Zahar KM, Rabie NA.
europepmc   +1 more source

Estimation of proximate composition of quinoa (Chenopodium quinoa Willd.) flour by near-infrared transmission spectroscopy models

, 2017
The aim of this study was to develop chemometric models for protein, fat, moisture, ashes and carbohydrates contents of quinoa flour using Near-Infrared Transmission (NIT) spectroscopy.
Gómez-Pando, Luz, Salvá-Ruíz, Bettit, Teixeira, José, Liland, Kristian H., Encina-Zelada, Christian, Ibañez, Martha, Pereda, Jorge, Cadavez, Vasco, Gonzales-Barron, Ursula   +8 more
core  

Impact of Knife, Disc, and Ball Milling on the Structure and Functionality of Quinoa Flour. [PDF]

Foods
Silva Marcelino E, González Pacheco JI, Maldonado MB, Heredia RM, Fernandes da Silva A, Silva Souza E, Gusmão TAS, Bispo H, de Gusmão RP.   +8 more
europepmc   +1 more source