Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious ...
Iulia Elena SUSMAN +3 more
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Frontiers in Sustainable Food Systems, 2022 Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein
Karen Sofia Muñoz-Pabon +5 more
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Analysis of Flavoring Substances in Defatted Quinoa Noodles
Liang you shipin ke-ji, 2021 In order to improve the quality of quinoa noodles and inhibit the negative effect of rancid taste caused by oil oxidation on noodles in processing quinoa powder,the defatting treatment of quinoa powder was introduced,and the volatile substances in common
HUANG Rui-han +6 more
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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
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
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Modification of quinoa flour functionality using ultrasound
Ultrasonics Sonochemistry, 2019 Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h).
Fan, Zhu, Hang, Li
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Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour.
Mahtab Moradnia +3 more
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Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
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
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Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and ...
Fereshte Bahmanyar +3 more
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