Results 21 to 30 of about 3,424 (185)
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 +1 more
doaj +2 more sources
The effect of Quinoa flour and enzymes on the quality of gluten-free bread. [PDF]
Food Sci Nutr, 2020 AbstractGluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten‐free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and ...
Azizi S, Azizi MH, Moogouei R, Rajaei P.
europepmc +5 more sources
Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy [PDF]
, 2018 The aim of this study was to develop chemometric models for protein, fat, ashes and carbohydrates contents of quinoa flour using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa flour obtained from grains of 70 different cultivars were scanned while dietary constituents were determined by reference AOAC methods.
Christian Encina-Zelada +7 more
openaire +5 more sources
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 +1 more
doaj +3 more sources
IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR [PDF]
Journal of Food and Dairy Sciences, 2015 The purpose of this study was to improve a traditional biscuit by increasing the value of vitamin B1, vitamin B2, vitamin B3, vitamin E, fiber, protein and fat by the addition a natural source for all of this to biscuit formula.
A. Ibrahem, K. Makpoul
doaj +2 more sources
EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber.
E. Moawad, I. Rizk, Y. Kishk, M. Youssif
openaire +3 more sources
Utilization of quinoa flour in cookie production [PDF]
, 2017 The financially support of Necmettin Erbakan University for the study is greatly acknowledged.
Demir, M. K., Kılınç, M.
core +8 more sources
Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds [PDF]
Acta Agronómica, 2018 Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition.
Olga Lucía Torres Vargas +2 more
doaj +2 more sources
, 2016 Quinoa (Chenopodium quinoa willd) is a pseudocereal produced for many years in Andean regions and allows different transformations taking advantage of their nutritional qualities becoming it a food agribusiness alternative. Objective of this study was to observe physical and chemical changes from two quinoa flour varieties (Blanca dulce de Jericó and ...
Cerón Fernandez, Claudia Lorena +4 more
openaire +4 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