Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.019
Abstract: Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents… read more here.
Keywords: millet quinoa; quinoa amaranth; starch digestibility; whole grain ... See more keywords
Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.
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DOI: 10.1016/j.foodchem.2021.130619
Abstract: There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition,… read more here.
Keywords: quinoa amaranth; functional sensory; proximate physico; chemical functional ... See more keywords