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 +4 more
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Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour [PDF]
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 +3 more
doaj +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 +3 more sources
Utilizing Quinoa Flour for Functional Lavash Bread Production. [PDF]
Food Sci NutrABSTRACT Lavash bread is a traditional food in West Asia and the Middle East, with its consumption increasing in recent years. This study aimed to assess the impact of adding 5%, 10%, 15%, and 20% quinoa flour on the rheological properties of wheat dough, as well as the sensory and chemical characteristics of ...
Akturfan M, Yalçın S.
europepmc +5 more sources
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 +2 more sources
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage [PDF]
International Journal of Food Science & Technology, 2009 SummaryThe amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °C). Quinoa flour showed a protein content of 14.2 ± 0.1 g 100 g−1 and high levels of essential amino acids as lysine. SDS–PAGE of the QFP presented ten major band, and native‐PAGE of the QFP
Abugoch James, Lilian +5 more
openaire +3 more sources
The possibilities of using quinoa flour in the production of chicken meat patties
Journal of the Hellenic Veterinary Medical Society, 2023 In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. The yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 69.71%
Meral, R +3 more
openaire +3 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 +2 more
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Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2017 The aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina.
Mona Mostafa
doaj +2 more sources
Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage [PDF]
Foods, 2021 In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation.
Estrella Sayas-Barberá +6 more
doaj +2 more sources