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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku +3 more
wiley +1 more source
Biotecnología en el Sector Agropecuario y Agroindustrial, 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
CLAUDIA LORENA CERÓN FERNANDEZ +4 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Plant proteins have emerged as key components in modern food innovation. Protein extraction from legumes is well established commercially; however, studies on variations in crop varieties that can significantly affect extraction yields and functional properties are scarce. This study therefore investigates the impact of four pea (‘CARRINGTON’,
Animesh Singh Sengar +4 more
wiley +1 more source
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features [PDF]
, 2017 Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour and the effects of substitution on the technological and nutritional characteristics were evaluated. The addition of quinoa reflected the chemical composition of pasta,
VERNI, MICHELA +12 more
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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Use of Quinoa Flour in The Production of Gluten-Free Tarhana
Food Science and Technology Research, 2014 Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a complex mixture of storage proteins of wheat, rye and barley. However, pseudocereals do not contain gluten. Quinoa -one of three pseudocereals- has high level of protein, fat, fiber, vitamin, mineral and micro ...
openaire +2 more sources
Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2019 The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products.
Radiana-Maria Tamba-Berehoiu +2 more
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, 2018 Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due
P. S. Sandhya, A. Haripriya
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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy +9 more
wiley +1 more source