Results 31 to 40 of about 3,424 (185)
Quinoa Grain to Improve the Nutritive Value and Functional Ingredient for Breadsticks [PDF]
Egyptian Journal of Nutrition, 2020 This investigation aimed to substitute wheat flour (72%) extraction with milled quinoa flour to breadsticks improve quality. The chemical composition of quinoa flour and wheat flour (72%) were determined, then added quinoa to wheat flour(72%) at levels ...
*Lamia. M . Lotfy, Mona. E.M.Naga
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 Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread [PDF]
Journal of Food and Dairy Sciences, 2018 The effect of adding corn flour to quinoa flour (Chenopodium quinoa) at different levels was studied. The proximate chemical composition, physical properties and sensory evaluation of gluten free pan (GFP) bread made of corn flour and quinoa flour at ...
Mona Khalil +3 more
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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
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Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. [PDF]
J Food Sci Technol, 2019 This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes ...
Bozdogan N, Kumcuoglu S, Tavman S.
europepmc +2 more sources
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
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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 +4 more sources
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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FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR [PDF]
مجلة بحوث التربية النوعية, 2020 Much attention has been given recently to improve the nutritional value of foods. In this study, the effects of non-traditional flours on cooking quality, texture, composition, and consumer acceptance of pasta were evaluated.
Sohair Mohamed El-Kayati +3 more
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, 2022 Quinoa (Chenopodium quinoa Willd.) is a valuable enrichment source for cereal products due to its rich protein and well-balanced amino acid content. The high content of lysine, methionine and threonine amino acids that are found in limited levels in most
Aydın YAPAR +3 more
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