Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
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DOI: 10.1094/cchem-07-16-0186-r
Abstract: This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe-type products obtained from quinoa seeds by means of solid-state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61–65%… read more here.
Keywords: sensory nutritional; quinoa tempe; nutritional bioactive; bioactive parameters ... See more keywords
Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour
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DOI: 10.1111/jfpp.12887
Abstract: The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40… read more here.
Keywords: nutritional characteristics; quality; wheat flour; sensory nutritional ... See more keywords
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer
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DOI: 10.3390/foods10081726
Abstract: In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a… read more here.
Keywords: sensory nutritional; maize rice; brewing starchy; beer ... See more keywords