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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Technology of apple desserts for functional purpose [PDF]
E3S Web of ConferencesThe article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour.
Feshchenko Valentina +4 more
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Quinoa (Chenopodium Quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review [PDF]
, 2017 Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean civilizations, as the Incas considered it a gift from their gods.
Bastidas, E.G. +4 more
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Biotechnology in the Agricultural and Agroindustrial Sector, 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
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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
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Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2018 In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated.
بهزاد ناصحی +1 more
doaj +1 more source
An evaluation of EDTA compounds for iron fortification of cereal-based foods [PDF]
, 2000 Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4 or ferric pyrophosphate in combination with different concentrations of ...
Burri, Joseph +4 more
core +3 more sources
Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule) [PDF]
, 2003 En: FOOD REVIEWS ...
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Assessing the Performance of Different Grains in Gluten-Free Bread Applications
Applied Sciences, 2020 A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study.
Iuliana Banu, Iuliana Aprodu
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SN Applied Sciences, 2022 Highlights Extruded quinoa flour of the Negra Collana variety and kanihua variety of Ramis are novel nutraceutical ingredients in food design and antianemic of food origin.
Gladys Moscoso-Mujica +11 more
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