Results 31 to 40 of about 118,009 (158)
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
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Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. [PDF]
, 2020 Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low.
QUEIROZ, V. A. V. +5 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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Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread [PDF]
Journal of Food and Dairy Sciences, 2018 The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels
M. Tamimy +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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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
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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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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
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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The possibilities of using quinoa flour in the production of chicken meat patties: The possibilities of using quinoa flour… [PDF]
, 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.
Alav, A +3 more
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