Results 11 to 20 of about 118,009 (158)

Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits

Journal of Food Quality, 2022
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective.
Amnah Mohammed Alsuhaibani, Amal Nassir Alkuraieef, Moneera Othman Aljobair, Amal Hassan Alshawi   +3 more
doaj   +2 more sources

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics [PDF]

Fermentation, 2021
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough,
Wendy Franco, Katherine Evert, Carina Van Nieuwenhove   +2 more
doaj   +2 more sources

EVALUACIÓN DEL EFECTO DEL PROCESO DE EXTRUSIÓN EN HARINA DE QUINUA (Chenopodium quinoa Willd) NORMAL Y GERMINADA [PDF]

Biotecnología en el Sector Agropecuario y Agroindustrial, 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.
CRISTHIAN EMILIO TOVAR HERNÁNDEZ, EDGAR ALBERTO PERAFÁN GIL, MARIO GERMAN ENRÍQUEZ COLLAZOS, YAMID PISMAG PORTILLA, LORENA CERON FERNANDEZ   +4 more
doaj   +2 more sources

Quinoa (chenopodium Quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation [PDF]

Chemical Engineering Transactions, 2019
Quinoa (Chenopodium quinoa Willd.) has a great agronomic potential across the world and its seeds and flour may represent a source of functional ingredient for novel food production, because its high protein content with all essential amino acids ...
Annalisa Romano, Paolo Masi, Maria Adalgisa Nicolai, Aniello Falciano, Pasquale Ferranti   +4 more
doaj   +2 more sources

Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014
In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour.
Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan   +3 more
doaj   +2 more sources

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

International Journal of Food Science, 2023
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation.
Razieh Hamzehpour, Asiye Ahmadi Dastgerdi   +1 more
doaj   +2 more sources

Effects of whole quinoa flour addition on biscuit quality and glycemic index

Shipin yu jixie
ObjectiveTo explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.MethodsWhole quinoa flour, at varying proportions (0%, 10%, 20%, 30%, 40%, and 50%), is added to wheat flour to investigate ...
WANG Ying, ZHANG Xinyi, YU Bo, LI Yunjie, TANG Shangwen, WU Jinju   +5 more
doaj   +2 more sources

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

Brazilian Journal of Food Technology, 2017
In Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research
José Igor Hleap Zapata, Gloria Carmenza Rodríguez de la Pava   +1 more
doaj   +3 more sources

Gliadin Proteins in Muffins with Quinoa Flour

Техника и технология пищевых производств
Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens.
Vesna S. Gojković Cvjetković, Dragana M. Škuletić, Željka R. Marjanović-Balaban, Dragan P. Vujadinović, Danijela Z. Rajić, Vladimir M. Tomović   +5 more
doaj   +2 more sources

Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

Journal of Food Quality, 2022
The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial ...
Sobhy A. El-Sohaimy, Miral G. Abd El-Wahab, Zilolakhon A. Oleneva, Abduvali D. Toshev   +3 more
doaj   +2 more sources