Results 41 to 50 of about 3,424 (185)
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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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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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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Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour [PDF]
Brazilian Journal of Chemical Engineering, 2012 The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI), water solubility index (WSI) and swelling power (SP).
Rodriguez-Sandoval, E. +2 more
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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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Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles [PDF]
, 2022 Wheat flour (WF) was substituted with different level of quinoa core flour (QCF), quinoa whole flour obtained by grinding mill (GQWF) and flour mill (RQWF) equipment separately, to develop QCF, GQWF and RQWF-formulated fried-free instant noodles. Tensile
Kexin Gong (18415400) +9 more
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Biotecnología en el Sector Agropecuario y Agroindustrial, 2017 Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa.
CRISTHIAN EMILIO TOVAR HERNÁNDEZ +4 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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Effects of whole quinoa flour addition on biscuit quality and glycemic index
Shipin yu jixieObjectiveTo explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.MethodsWhole quinoa flour, at varying proportions (0%, 10%, 20%, 30%, 40%, and 50%), is added to wheat flour to investigate ...
WANG Ying +5 more
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, 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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