Buscar
Mostrando ítems 1-10 de 307
Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties
(Elsevier Science, 2020-03)
Quinoa has been recognized as a complete food due to its balanced nutritional composition. Quinoa flour is used as an ingredient to improve the nutritional and functional characteristics of cereal-based foods. The ...
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics
(MDPI, 2021-07)
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated ...
Effects of whole and malted quinoa flour addition on gluten-free muffins quality
(Wiley Blackwell Publishing, Inc, 2019-01)
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 ...
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
(Wiley Blackwell Publishing, Inc, 2009-09)
The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °C). Quinoa flour showed a protein content of 14.2 ± 0.1 g 100 g-1 ...
Variation of the Nutritional Composition of Quinoa According to the Processing Used
(Consejo Editorial Proceedings, 2020-08-04)
ARTÍCULO PUBLICADO EN REVISTA EXTERNA. Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the ...
Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods
(Elsevier, 2019-02)
Quinoa flour has been receiving an increasing attention as a substitute for wheat flour in bread formulations due to immuno-nutritional features. This growing interest in quinoa has increased the demand and consequently ...
Avaliação da qualidade nutricional de hamburgueres suplementados com farinha de quinoa
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-02-21)
In order to meet the current demand for food preparation easy and fast, but it will also comply and meet the nutritional role , this study aimed to develop and evaluate the nutritional quality of a hamburger type meat ...
Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012-12-01)
Dada a ampla aceitação do biscoito de polvilho azedo no Brasil e a qualidade nutricional da farinha de quinoa, este trabalho objetivou avaliar o efeito da temperatura de extrusão, rotação da rosca, umidade e porcentagem ...