Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04420-7
Abstract: In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in… read more here.
Keywords: germinated quinoa; properties pasta; anti nutritional; raw germinated ... See more keywords
Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108592
Abstract: Abstract In this study, functional yoghurt was produced from germinated and ungerminated quinoa seeds of two different cultivars (Mengli 1 and Mengli 2) obtained from Inner Mongolia Province, China. The effect of germination on the… read more here.
Keywords: germinated quinoa; antioxidant capacity; effect; yoghurt ... See more keywords