Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00302-5
Abstract: The quinoa flour (QF) dispersions (flour/water = 1:2) were subjected to high-pressure treatment (300, 450 and 600 MPa for 15 min) at ambient temperature, and thereafter, assessed for the structural changes using rheometry, calorimetry, microscopy, and diffractometry. The pressurization… read more here.
Keywords: changes structural; quinoa flour; structural functional; high pressure ... See more keywords
Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)
Sign Up to like & getrecommendations! Published in 2021 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2021.1883116
Abstract: ABSTRACT This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a… read more here.
Keywords: optimization study; pasta extruded; pasta; quinoa flour ... See more keywords
Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14413
Abstract: Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches… read more here.
Keywords: gluten free; quality; addition; quinoa flour ... See more keywords
Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of texture studies"
DOI: 10.1111/jtxs.12214
Abstract: Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food… read more here.
Keywords: gluten free; quinoa flour; deformation; three interval ... See more keywords
Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Technology International"
DOI: 10.1177/1082013220940092
Abstract: In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina… read more here.
Keywords: gluten free; free pasta; quinoa flour; pasta formulation ... See more keywords
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.846808
Abstract: Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and… read more here.
Keywords: quality; quinoa flour; crispy biscuits; starch ... See more keywords