Results 181 to 190 of about 9,065 (215)

Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion. [PDF]

Food Sci Nutr
Afsharfar M, BeigMohammadi Z, Milani E, Jafari SM.   +3 more
europepmc   +1 more source

Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement. [PDF]

Front Nutr
Li C, Liu T, Li X, Gao W, Lv J, Hu G, Li C, Liu F, Liu X, Meng X.   +9 more
europepmc   +1 more source

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Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch

Food Chemistry, 2019
This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates
Brenda, Contreras-Jiménez, Olga L, Torres-Vargas, Mario E, Rodríguez-García   +2 more
openaire   +4 more sources

Physicochemical properties of quinoa flour as affected by starch interactions

Food Chemistry, 2017
There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components.
Guantian, Li, Fan, Zhu
openaire   +4 more sources

Nutritional and functional characterisation of hydrolysates from quinoa flour ( Chenopodium quinoa ) using two proteases

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, Maria A. Giménez, Manuel O. Lobo, Norma C. Sammán   +3 more
openaire   +2 more sources

Quinoa flour in baked products

Plant Foods for Human Nutrition, 1991
The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour.
K, Lorenz, L, Coulter
openaire   +2 more sources

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

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, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz, María Jimena Correa, Dario M. Cabezas, Ritva Repo-Carrasco-Valencia, Christian R. Encina-Zelada   +6 more
openaire   +3 more sources

Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour

International Journal of Food Sciences and Nutrition, 2003
The 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 ...
openaire   +2 more sources

Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti

Journal of the Science of Food and Agriculture, 2000
The 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, Jaime Amaya-Farfan, Celina R?O Camargo   +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, 2005
Dough 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
openaire   +1 more source