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Food Science and Technology International, 2022
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product.
Carla Gutierrez-Castillo +6 more
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Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product.
Carla Gutierrez-Castillo +6 more
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Impact of Extrusion Conditions on Quinoa (Chenopodium quinoa) Flour Properties
Plant Foods for Human NutritionFil: Sánchez, Mariana.
Juan José Burbano +5 more
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Impact of the Replacement of Wheat Flour by Oat, Amaranth, and Quinoa Flours in Tilapia Balls
Journal of Aquatic Food Product Technology, 2020The impact on physicochemical and sensory characteristics of tilapia balls where wheat was replaced by oat, quinoa, and amaranth flours was evaluated.
Heloisa Teixeira +8 more
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Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour
International Journal of Food Sciences and Nutrition, 2003The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3 ...
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International Journal of Food Science & Technology, 2021
Summary The objective was to study the nutritional and functional properties of hydrolysates from quinoa ( Chenopodium quinoa ) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF).
Ileana de los A. Gremasqui +3 more
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Summary The objective was to study the nutritional and functional properties of hydrolysates from quinoa ( Chenopodium quinoa ) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF).
Ileana de los A. Gremasqui +3 more
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Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti
Journal of the Science of Food and Agriculture, 2000The objective of this work was to assess the performance of mixtures of corn and quinoa (Chenopodium quinoa Willd) flours in the development of a spaghetti-type product. Cooking quality (loss of solids, volume increase, weight increase), texture (adhesiveness, elasticity), peak and final viscosities and moisture content of the pre-gelatinised flour ...
Luciana C Caperuto +2 more
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Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour
Food Science and Technology International, 2005Dough physical properties and baking quality of wheat flour substituted by 10% with non germinated quinoa flour (control), 24-h, 48-h and 72-h germinated quinoa flours were studied. The stability time and valorimeter value of the control and 24-h germinated quinoa flour substituted wheat flours were significantly longer and higher than those of 48-h ...
S. H. Park, N. Morita
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Effect of peeling treatment on the physicochemical properties of quinoa flour
Journal of Food Process Engineering, 2020AbstractTo explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out.
Ying Wang +8 more
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The Partial Substitution of Quinoa Flour for Rice Flour in Muffins
Journal of the Academy of Nutrition and Dietetics, 2020E. Leland, J. Nigg, D. Olds
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Usage of quinoa flour in traditional tarhana production
2018Bu çalışmada tarhananın bazı kalite özelliklerini geliştirmek amacıylakinoa ununun kullanımı araştırılmıştır. Bu amaçla 6 farklı oranda (% 0, 20, 40,60, 80 ve 100) kinoa unu, buğday unuyla ikame edilerek, tarhana üretiminde kullanılmıştır.Tarhana örneklerinde bazı fiziksel, kimyasal ve duyusal özellikleraraştırılmıştır.
ÜÇOK, Gamze +2 more
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