Results 11 to 20 of about 9,065 (215)
Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (<i>Chenopodium quinoa</i>) Flour. [PDF]
FoodsGrain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety ...
García-Torres SM +4 more
europepmc +3 more sources
Gliadin Proteins in Muffins with Quinoa Flour
Техника и технология пищевых производствPartial 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 +5 more
doaj +2 more sources
Modeling and Optimization of Extruded Corn Product Fortification [PDF]
FoodsThe present study aimed to model and optimize the fortification of corn-based extruded flips with quinoa flour to improve their nutritional, functional, and sensory quality while maintaining desirable technological properties.
Jelena Filipović +6 more
doaj +2 more sources
Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd) [PDF]
CyTA - Journal of Food, 2021 This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a paste with the highest percentage of protein, the response surface methodology (MSR) with Box–Behnken was used. In addition, the effect of
Olga Lucía Torres Vargas +2 more
openaire +2 more sources
Mycotoxin Assessment in Minimally Processed Traditional Ecuadorian Foods [PDF]
FoodsNowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed.
Johana Ortiz-Ulloa +5 more
doaj +2 more sources
Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [PDF]
Food Technology Research Journal, 2023 The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa
Hanan, A. Hussien +1 more
doaj +1 more source
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 +3 more
doaj +1 more source
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 +2 more
doaj +1 more source
Journal of Food Quality, 2022 This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight).
Gülşah Çalışkan Koç +1 more
doaj +1 more source
Effect of Dry Heat Treatment on the Structure of Quinoa Flour and Rheological Properties of Dough
Shipin gongye ke-ji, 2023 Quinoa flour was subjected to dry heat treatment at room temperature (for control), 110, 130 and 150 ℃ for 1 h, respectively, and different treatments quinoa flour 15% and wheat flour 85% (w/w) were mixed to make bread, the effects of dry heat treatment ...
Yali ZHOU +7 more
doaj +1 more source