Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin, which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem artichoke (JA) was obtained and this ...

Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and ...

Seeds from fruits such as Citrullus (C.) lanatus (watermelon) and Limonia (L.) acidissima (wood apple) are not commonly utilized but could be suitable in numerous food formulations. It was shown that the protein content ...

Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high ...

Spectral analysis employing multivariate techniques was employed to differentiate plain maize flours from formulations containing maize with added milled chia or quinoa seeds for producing cereal breakfast extrudates. The ...

Food industry is interested in the study of sub-utilized plant species as a contribution to consumers´ diet diversification and the incorporation of ingredients with specific technological properties.In Argentina, more ...

Hunger, malnutrition, waste, among others, are growing factors in the world population. The use of fruit peels is an example for reducing the serum levels of a human microbiota. Banana, fruit traded, exported and one of ...

Nowadays, nutritional foods have a great impact on healthy diets. In particular, maca, oatmeal, broad bean, soybean, and algarrobo are widely used in different ways in the daily diets of many people due to their nutritional ...