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Journal articles on the topic 'Pseudocereales'

Author: Grafiati

Published: 17 September 2021

Last updated: 30 July 2025

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1

Aponte, Edwin, Christian Franco-Crespo, and Andrés Jácome. "Factibilidad del uso de pseudocereales andinos en el desarrollo de barras energéticas." CIENCIA UNEMI 16, no. 43 (2023): 1–10. http://dx.doi.org/10.29076/issn.2528-7737vol16iss43.2023pp1-10p.

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Los cultivos andinos han resaltado su valor nutricional en los últimos años por su contenidos de aminoácidos y la disponibilidad en sector de bajos ingresos económicos. Dentro de este grupo se destacan los cereales como la Avena (Avena sativa) y los pseudocereales Quinua (Chenopodium quinoa) y Amaranto (Amaranthus Caudatus L.). para el desarrollo se utilizó el complemento Solver de la hoja de cálculo Excel. De los resultados obtenidos se destaca que el producto elaborado presenta en términos de textura un valor de 1.757 gramos. El análisis sensorial, por su parte, se obtuvo que se encuentra de

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2

LLerena Ramírez, Carmen, Karla Miranda Ramos, Jonathan Espinoza Bazurto, and María de los Ángeles Chang Ontaneda. "Influencia de la malta de quinua y amaranto en la calidad de la cerveza artesanal." Investigación, Tecnología e Innovación 16, no. 22 (2024): 31–43. https://doi.org/10.53591/iti.v16i22.1868.

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Contexto: La producción de cebada malteada en Ecuador es insuficiente para satisfacer la demanda cervecera, lo que lleva a la importación y eleva los costos. Como alternativa, se explora el uso de pseudocereales como la quinua y el amaranto, que ofrecen beneficios nutricionales y sensoriales. Objetivo: Este estudio busca optimizar la formulación con estos ingredientes para reducir la dependencia de cereales importados y mejorar la calidad de la cerveza artesanal. Método: análisis fisicoquímico de la quinoa, amaranto, cebada y cerveza artesanal, análisis microbiológico, análisis sensorial. Resu

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3

Gómez Zapata, Guido Martin, Emanuel Moisés Rosas Castillo, and Fermín Máximo Saavedra Cano. "Snacks a partir de productos de mar, pseudocereales y edulcorantes naturales." Revista de Investigación Científica de la UNF – Aypate 2, no. 1 (2024): 61–78. http://dx.doi.org/10.57063/ricay.v2i1.29.

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La desnutrición infantil es uno de los problemas que más aqueja a la sociedad, generando alrededor de 7000 decesos infantiles a diario en todo el mundo (UNICEF, 2018). La región Piura presenta índices de desnutrición en torno a 13.1% en niños menores de 5 años reportados durante los últimos años por el Ministerio de Salud del Perú. La desnutrición infantil se resume en el nulo o bajo consumo de nutrientes, al ingerir alimentos de bajo aporte nutricional. Es así que el presente trabajo tiene por objetivo revisar la bibliografía existente respecto a la obtención de snacks empleando productos de

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4

Angulo López, Jorge Eduardo, Adriana Carolina Flores Gallegos, Rosa María Rodríguez Jasso, Cristóbal Noe Aguilar González, and Liliana Serna Cock. "Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada." Archivos Latinoamericanos de Nutrición 73, no. 1 (2023): 19–31. http://dx.doi.org/10.37527/2023.73.1.003.

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Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó e

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5

Kocková, Monika, Monika Dilongová, Eva Hybenová, and L’ubomír Valík. "Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods." Journal of Chemistry 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/414303.

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The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentati

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6

Velázquez Flores, Aura Ximena, Maritza Fernanda Rodríguez Gómez, and Pamela Balderas Basurto. "Uso de crucíferas en el desarrollo de un producto a base de pescado para niños: valor nutricional y sensorial." Memorias del Concurso Lasallista de Investigación, Desarrollo e innovación 10, no. 1 (2024): 31–38. https://doi.org/10.26457/mclidi.v10i1.3738.

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El consumo de pescado en la población infantil es una problemática debido a que este es deficiente, el consumo bajo impide tener el aporte recomendado de ácidos grasos esenciales provenientes y que no se puede llevar de manera correcta el desarrollo neurológico del menor. Dicha situación se ve como una oportunidad para poner en el mercado un alimento que cumpla con las expectativas y necesidades nutricionales de la población objetivo. Para el producto se realizará la elaboración de un nugget a base de pescado al cual se le adjudica la característica de poseer nutrientes de alto valor biológico

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7

D´ amaro, Deborah, Adriana Scilingo, and Ana Clara Sabbione. "Pseudocereals dietary fiber. Amaranth, quinoa, and buckwheat fiber composition and potential prebiotic effect." Revista de la Facultad de Ciencias Agrarias UNCuyo 56, no. 2 (2024): 163–80. https://doi.org/10.48162/rev.39.146.

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Amaranth (Amaranthus), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa) crops have limited production and agro-industrial development both in Argentina and globally. As the demand for functional ingredients and foods grows, developing products from these pseudocereals could offer substantial economic benefits. This study aims to analyze the dietary fiber content and composition of amaranth, quinoa, and buckwheat, and to investigate the relationship between dietary fiber structure and its potential prebiotic effects. Gaining insights into these aspects would provide valuable in

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8

Wu, Weijing, Wen Xie, Qianglai Tan, et al. "Advance on anti-diabetic effects of protein hydrolysates and peptides derived from cereals and pseudocereals." E3S Web of Conferences 189 (2020): 02030. http://dx.doi.org/10.1051/e3sconf/202018902030.

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Diabetes is a complex and heterogeneous disorder disease with elevated blood glucose, which is one of the most serious global public health problems. Cereals and pseudocereals, as staple food, are major sources of dietary protein. Cereal and pseudocereal proteins are potential sources of food-derived bioactive peptides and proposed to prevent and ameliorate diabetes. According to recent researches, this review summaries the isolation, purification and analysis of anti-diabetic protein hydrolysates and peptides from cereals and pseudocereals. In addition, their anti-diabetic activities and mech

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9

León Morejón, Silvia Estefania, and Denis Viterbo Moncayo Palchisaca. "INFLUENCIA PUNTO ISOELÉCTRICO EN EL RENDIMIENTO DE AISLADOS PROTEICOS DE ORIGEN VEGETAL." Revista Científica Multidisciplinaria InvestiGo 3, no. 6 (2022): 69–78. http://dx.doi.org/10.56519/rci.v3i6.69.

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En la actualidad existe un interés creciente por la obtención de productos proteicos vegetales destinados para consumo humano debido principalmente a los beneficios que aportan las proteínas con sus diferentes propiedades nutricionales, funcionales y biológicas, razón por la cual se analiza varias fuentes vegetales y métodos para la extracción de aislados, uno de estos métodos es la extracción con precipitación isoeléctrica a pHs ácidos y básicos estudiando el método y la influencia que tiene tanto en el rendimiento de aislado como en la concentración de proteína. Para ello se tomó referencias

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León Morejón, Silvia Estefania, and Denis Viterbo Moncayo Palchisaca. "INFLUENCIA PUNTO ISOELÉCTRICO EN EL RENDIMIENTO DE AISLADOS PROTEICOS DE ORIGEN VEGETAL." Revista Científica Multidisciplinaria InvestiGo 3, no. 6 (2022): 69–78. http://dx.doi.org/10.56519/paapr542.

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En la actualidad existe un interés creciente por la obtención de productos proteicos vegetales destinados para consumo humano debido principalmente a los beneficios que aportan las proteínas con sus diferentes propiedades nutricionales, funcionales y biológicas, razón por la cual se analiza varias fuentes vegetales y métodos para la extracción de aislados, uno de estos métodos es la extracción con precipitación isoeléctrica a pHs ácidos y básicos estudiando el método y la influencia que tiene tanto en el rendimiento de aislado como en la concentración de proteína. Para ello se tomó referencias

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11

García-Hernández, A., and G. Rodríguez-Hernández. "BEBIDAS VEGETALES Y SUS APORTES FUNCIONALES." Revista Ciencia e Innovación Agroalimentaria de la Universidad de Guanajuato 3, no. 1 (2023): 31–48. http://dx.doi.org/10.15174/cia.v3i1.33.

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   En la actualidad las bebidas vegetales han aumentado su consumo por diversas razones, como las alergias alimentarias y posturas éticas relativas al consumo de alimentos de origen animal. Las bebidas vegetales son consideradas alimentos funcionales por sus compuestos nutricionales y bioactivos que ayudan en la mejora de ciertas patologías, además, son una opción para sustituir el consumo de leche animal. En los últimos años, el desarrollo de bebidas vegetales derivadas de leguminosas, cereales, pseudocereales, nueces y semillas ha ido en incremento posicionando a la b

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12

Flores Ulloa, Deysi. "Sustituto parcial de la harina de trigo para la elaboración de productos: revisión sistemática." KANYÚ 2, no. 3 (2024): 45–69. https://doi.org/10.61210/kany.v2i3.118.

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Este artículo presenta una revisión sistemática sobre la sustitución parcial de la harina de trigo por harinas no tradicionales en productos de panificación y confitería. Se analizan los efectos de estas harinas alternativas, derivadas de granos, pseudocereales, tubérculos y subproductos agroindustriales, sobre la composición nutricional, funcionalidad y propiedades organolépticas de los alimentos. Los resultados muestran que el uso de harinas no tradicionales aumenta significativamente el contenido de fibra, proteínas, vitaminas y compuestos bioactivos en los productos elaborados, lo que pued

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13

Ziarno, Małgorzata, and Patrycja Cichońska. "Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages." Microorganisms 9, no. 12 (2021): 2532. http://dx.doi.org/10.3390/microorganisms9122532.

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Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverage

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14

Soria Torres, David Abraham, Alicia Marisol Albán Caiza, and Washington Xavier Carrera Borja. "Desarrollo de una bebida probiótica a base de pseudocereales andinos quinua (Chenopodium quinoa Willd.) y amaranto (Amaranthus spp.): un enfoque en la sostenibilidad y salud." Código Científico Revista de Investigación 5, no. 2 (2024): 1553–70. https://doi.org/10.55813/gaea/ccri/v5/n2/598.

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En este estudio se evaluó una bebida probiótica elaborada a partir de pseudocereales andinos. quinua y amaranto. Se desarrollaron tres formulaciones, destacando la F1, que combinó 1 litro de leche vegetal, 500 ml de kéfir de agua y 16 gramos de panela, como la de mejor aceptación en la evaluación organoléptica. Es importante indicar que los resultados del análisis sensorial mostraron que la formulación F1 obtuvo la puntuación más alta, lo que indica la aceptación de parte del consumidor por la adición de edulcorantes naturales. Las pruebas estadísticas revelaron la superioridad de la panela fr

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15

Galicia García, Tomás, Vanessa Trejo Alarcón, Benjamín Ramírez-Wong, Iván Alziri Estrada Moreno, Beatriz Portillo Arroyo, and Cesar Soto Figueroa. "Evaluación fisicoquímica y sensorial de un pan libre de gluten a base de pseudocereales y subproducto de la agroindustria." European Public & Social Innovation Review 9 (October 22, 2024): 1–16. http://dx.doi.org/10.31637/epsir-2024-1172.

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Introducción: La enfermedad celiaca (EC) es una enfermedad crónica, de origen autoinmune, se genera por la exposición en la alimentación al gluten, entre el 1% al 3% de la población mundial llegan a manifestarla. Metodología: Se realizó un acondicionamiento y caracterización de las materias primas empleadas (Harina de arroz, amaranto y quinoa) para posteriormente obtener los tratamientos de pan en base a un diseño experimental de mezclas. Para su análisis se emplearon gráficos de superficie de respuesta. Las variables independientes empleadas fueron volumen específico (VE), altura (A), dureza

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16

Vollmannová, A., E. Margitanová, T. Tóth, et al. "Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds." Czech Journal of Food Sciences 31, No. 6 (2013): 589–95. http://dx.doi.org/10.17221/452/2012-cjfs.

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Five cultivars from each of the three types of pseudocereals, i.e. buckwheat, amaranth, and quinoa, were studied for total polyphenol and rutin contents as well as total antioxidant capacity of seeds. A spectrophotometric method was used for the determination of total polyphenol content (using the Folin-Ciocalteau reagent) and total antioxidant capacity (using DPPH). Rutin content in pseudocereal seeds was determined by HPLC. The determined total polyphenol content in seeds of buckwheat, amaranth, and quinoa cultivars was in the intervals of 15 874&ndash;71 359 mg/kg DM, 1381&ndash;287

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17

Vajdovich, Dorottya Krisztina, Éva Csajbókné Csobod, and Csilla Benedek. "Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review." Foods 14, no. 12 (2025): 2080. https://doi.org/10.3390/foods14122080.

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The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach), nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components (e.g., prebiotics). Their nutritional properties qualify pseudocereals (qu

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18

Ballon Paucara, Wendy Guadalupe, María del Pilar Gutierrez Durán, Carla Lisset Castillo Magariños, Deysi Danitza Mamani Mayta, Ricardo Enrique Grados-Torrez, and Eduardo Lucio Gonzáles Dávalos. "Efecto de un Producto natural a base de Amaranto, Quinua y Tarwi sobre el Perfil Lipídico en Pacientes con Obesidad y Diabetes Mellitus tipo 2." REVISTA CON-CIENCIA 9, no. 1 (2021): 27–44. http://dx.doi.org/10.53287/accl6518bf21d.

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La obesidad es una enfermedad crónica que conlleva a la aparición de enfermedades cardiovasculares y diabetes mellitus tipo 2 (DM2). Pacientes con sobrepeso, obesidad o DM2 presentan generalmente un perfil lipídico con niveles sanguíneos elevados de colesterol, triglicéridos, LDL y VLDL-c y niveles bajos de HDL-c. Pseudocereales como Amaranthus caudatus (Amaranto), Chenopodium quinoa (Quinua) y Lupinus mutabilis (Tarwi) presentes en la región Andina de Bolivia, tienen propiedades potencialmente nutracéuticas, con un alto contenido de macronutrientes y diversos fitoquímicos con actividad biológ

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19

Castillo Martinez, Williams Esteward, and Luz María Paucar Menacho. "Comportamiento reológico de masas de panificación de harina de trigo sustituidas con harinas de quinua y cañihua germinadas." INGnosis 7, no. 1 (2021): 25–33. http://dx.doi.org/10.18050/ingnosis.v7i1.2102.

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La harina de trigo es una materia prima para una amplia gama de productos alimentarios, y, por esta razón, se utiliza ampliamente en las industrias de panadería, pasta, galletas y pasteles. En la actualidad, la población ha buscado nuevas formulaciones de productos destinados a la salud y la calidad de vida, siendo los pseudocereales andinos germinados una alternativa de compuestos saludables. El objetivo del trabajo de investigación fue evaluar los parámetros reológicos de la harina de trigo cuando se sustituye con harina de quinua y harina de cañihua germinadas. La germinación de las semilla

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20

Azogue Ortiz, Hipólito, Paola Ledesma Veloz, Iván Marcelo García Muñoz, and Víctor Danilo Montero Silva. "Obtención de barras nutritiva a base de centeno (Secale cereale L), amaranto (Amaranthus hipochondriacus) y stevia (Stevia rebaudiana ertoni) como fuentes de proteínas, vitaminas y calorías." Revista InGenio 7, no. 1 (2024): 1–11. http://dx.doi.org/10.18779/ingenio.v7i1.706.

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El incremento de problemas de salud relacionado a la mala nutrición ha empujado a que muchas investigaciones se centren en el aprovechamiento de alimentos integrales, especialmente cereales y pseudocereales. En tal sentido, el objetivo del presente trabajo fue Elaborar barras nutritivas a base de Centeno (factor A), Amaranto (factor B) y Stevia (factor C) como fuentes de proteínas, vitaminas y calorías. Para el efecto, se realizaron análisis organolépticos a las barras obtenidas mediante la participación de un panel de catadores semi entrenados. También, se efectuaron análisis físico químicos

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21

Naranjo-Ramírez, Santiago, and Sebastián Arias-Giraldo. "Tendencias en el mundo de la gastronomía y la alimentación: una revisión desde la perspectiva colombiana." Agroalimentaria 26, no. 50 (2020): 51–65. http://dx.doi.org/10.53766/agroalim/2020.26.50.04.

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Los patrones alimentarios han trazado las rutas para el desarrollo de la humanidad, especialmente cuando surgen desafíos que ponen en peligro su supervivencia. Es por ello que el sector gastronómico enfrenta la necesidad de proponer nuevas alternativas, que permitan obtener resultados favorecedores para toda la población a lo largo del conjunto de actividades y funciones vinculadas con la ingesta de alimentos y sus preparaciones. A partir de fuentes secundarias el presente estudio efectúa una revisión de literatura como una aproximación a las necesidades presentes en la actualidad en los produ

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22

Šimečková, Nikol, Tomáš Gregor, Luděk Hřivna, et al. "Quality of beer with added pseudocereals." KVASNY PRUMYSL 70, no. 5 (2024): 953–60. http://dx.doi.org/10.18832/kp2024.70.953.

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The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agil

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Aydeniz Guneser, Buket. "Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds." Mljekarstvo 73, no. 1 (2022): 27–37. http://dx.doi.org/10.15567/mljekarstvo.2023.0104.

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The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color values, rheological parameters, volatile profile, sensory, and microbiological properties of the cheese samples stored at 4 °C for 90 days were assessed. Significant differences in the initial contents of dry matter, protein, and fat were observed among the cheese samples. The pH was affected by the storage time and type of added pseudocereal. Moreover, the storage time and type of pseudocereal

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Petrova, Penka, and Kaloyan Petrov. "Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications." Nutrients 12, no. 4 (2020): 1118. http://dx.doi.org/10.3390/nu12041118.

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Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many t

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Romero-Flores, Jorge, Ernesto Alanís-García, Luis Delgado-Olivares, José A. Ariza-Ortega, and Zuli G. Calderón-Ramos. "Fibra dietética vs obesidad ¿Cómo se relacionan las propiedades de la fibra dietética con el control de peso corporal?" Educación y Salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo 12, no. 23 (2023): 68–78. http://dx.doi.org/10.29057/icsa.v12i23.11282.

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La obesidad es una enfermedad que actualmente tiene una gran prevalencia en todo el mundo, además, podría desencadenar el desarrollo de otras afecciones relacionadas con la acumulación excesiva de tejido adiposo en el cuerpo humano. Esta problemática ha conllevado a la recomendación de un tratamiento oportuno, mediante una dieta saludable con un alto contenido de fibra dietética (FD). Distintas instituciones alimentarias y de salud han informado sobre la ingesta diaria recomendada (IDR) de FD, en base al nivel de consumo observada para prevenir la aparición de enfermedades cardiovasculares. Pa

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Stamatovska, Viktorija, Gjore Nakov, Zora Uzunoska, Tatjana Kalevska, and Marija Menkinoska. "POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY." Applied Researches in Technics, Technologies and Education 6, no. 1 (2018): 54–61. http://dx.doi.org/10.15547/artte.2018.01.009.

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Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes t

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Poshadri, Achinna, Hemanth Deshpande, and Rajesh Baliram Kshirsagar. "Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry." International Food Research Journal 31, no. 2 (2024): 266–75. http://dx.doi.org/10.47836/ifrj.31.2.01.

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In recent decades, global consumer food preferences have shifted toward healthier and more sustainable options to combat lifestyle diseases. Pseudocereals like amaranth, buckwheat, quinoa, and chia seeds have gained prominence due to their adaptability to different climates and rich nutritional profiles. They provide balanced amino acids, prebiotic starches, fibres, unsaturated fats, B-complex vitamins, vital minerals, and valuable phytochemicals known for their antioxidant, anti-inflammatory, and antihypertensive properties. However, pseudocereals contain antinutritional factors. These can be

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Paucar-Menacho, Luz María, Juan Carlos Vásquez Guzmán, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez, and Cristina Martínez-Villaluenga. "Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential." Foods 12, no. 24 (2023): 4395. http://dx.doi.org/10.3390/foods12244395.

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We hypothesized that optimizing the formulation of pasta by incorporating sprouted pseudocereal flours, specifically quinoa (Chenopodium quinoa Willd) or kiwicha (Amaranthus caudatus L.) and cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) flours, could offer the potential to simultaneously enhance nutritional quality and health-promoting properties in pasta. In this study, our objective was to optimize the formulation of composite flour (a ternary blend of wheat, sprouted pseudocereal, and cushuro flours) using a mixture composite design to maximize total soluble phenolic compound

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Rosa, Thaís D'Avila, Ivan Ricardo Carvalho, Vinícius Jardel Szareski, et al. "PHYSICAL CHARACTERISTICS OF PSEUDOCEREALS SEEDS." Revista Científica Rural 22, no. 2 (2020): 192–205. http://dx.doi.org/10.30945/rcr-v22i2.3223.

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With the increase of the world population, we are looking for alternatives to supply the world's food demand. In view of this, and of the numerous benefits of the exploration of new crops as it happens with the pseudocereals, it becomes increasingly necessary studies on this subject, therefore, results that allow the implantation of these crops in the productive sector are of extreme relevance, with the purpose of facilitating its production, management and consequently its commercialization. The objective of this study was to evaluate the physical properties of amaranth and quinoa seeds. As r

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Zhu, Fan. "Proanthocyanidins in cereals and pseudocereals." Critical Reviews in Food Science and Nutrition 59, no. 10 (2018): 1521–33. http://dx.doi.org/10.1080/10408398.2017.1418284.

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Berezina, N. A., I. A. Nikitin, E. V. Khmeleva, N. V. Glebova, and N. A. Makarova. "Features of technological characteristics of cereal and pseudocereal flour." BIO Web of Conferences 17 (2020): 00121. http://dx.doi.org/10.1051/bioconf/20201700121.

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Carbohydrate-amylase complex of barley, rice, buckwheat and millet flours was studied. The cereal and pseudocereal flour is stated to be thermostable. Its gelatinization and liquefaction takes a long period. Addition of medium rye flour as an available and cheap source of amylolytic enzymes accelerates and increases the liquefaction of the gelatinized mass. The features of the starch component of the cereal and pseudocereal flour were found to require an increase of the pregelatinized flour preparation time. Mono- and disaccharides of the pregelatinized cereal and pseudocereal flour are mainly

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De Bock, Phara, Lori Daelemans, Lotte Selis, et al. "Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds." Foods 10, no. 3 (2021): 651. http://dx.doi.org/10.3390/foods10030651.

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A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the

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Dabija, Adriana, Marius Eduard Ciocan, Ancuța Chetrariu, and Georgiana Gabriela Codină. "Buckwheat and Amaranth as Raw Materials for Brewing, a Review." Plants 11, no. 6 (2022): 756. http://dx.doi.org/10.3390/plants11060756.

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that me

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Venturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini та Lisa Granchi. "Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour". Foods 8, № 6 (2019): 218. http://dx.doi.org/10.3390/foods8060218.

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γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseudocereals and wheat flours have attracted much attention. Amaranth is especially interesting because of its high nutritional value, having a high protein content and containing different antioxidant compounds. Therefore, this study aimed to obtain sourdough breads enriched with GABA thanks to bacteri

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Dogra, Diksha, and C. P. Awasthi. "Biochemical composition of promising leaves genotypes of buckwheat grown in Himachal Pradesh." Journal of Applied and Natural Science 9, no. 2 (2017): 875–78. http://dx.doi.org/10.31018/jans.v9i2.1290.

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Buckwheat originated from China and being cultivated all over the world, and has become a prominent pseudocereal. Among the pseudocereals (amaranthus, buckwheat and quinoa), buckwheat plant is economically important primarily due to their carbohydrate and protein rich grains, short growth span; besides foliage being used as a green vegetable and commercial source of the glycoside rutin used in medicine. In the present study, an attempt was made to evaluate the biochemical constituents of nutritional and nutraceutical significance of fourteen promising leaves genotypes of common buckwheat grown

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Dhondiram, Deshmukh Shubham, Abhay Audumbarrao Sawant, Faisal Mamoon, Ishiqa Aneja, and Mansi Duggal. "Nutritional characterization of pseudocereals: A review." Pharma Innovation 12, no. 3 (2023): 109–18. http://dx.doi.org/10.22271/tpi.2023.v12.i3b.19413.

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Gojković Cvjetković, Vesna, Željka Marjanović-Balaban, Biljana Srdić Gojković, Danijela Rajić, Milan Vukic, and Milenko Smiljanić. "Pseudocereals in a gluten-free diet." Journal of Engineering & Processing Management 16, no. 1 (2024): 20–28. https://doi.org/10.61458/jepm.2024.210.

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&lt;p&gt;Gluten is a protein fraction that causes an allergic reaction and intolerance in sensitive individuals, i.e., celiac disease or gluten enteropathy. Celiac disease is a disease of the immune system in which gluten is recognized as a harmful agent. The only therapy for people sensitive to gluten is a gluten-free diet. Due to their gluten-free status and suitability for a gluten-free diet, pseudocereals have played a significant role. Their grains enhance nutritional quality and are nutrient-dense. Iron, magnesium, fiber, protein, and other nutrients are abundant in them. Buckwhe

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Paucar-Menacho, Luz María, Williams Esteward Castillo-Martinez, Wilson Daniel Simpalo Lopez, Lourdes Esquivel-Paredes, and Cristina Villaluenga. "Development of Sliced Bread with Better Nutritional Quality: Optimization of Wheat Flour Replacement with Germinated Pseudocereals for Doughs with Better Rheological Properties." Proceedings 70, no. 1 (2020): 12. http://dx.doi.org/10.3390/foods_2020-07806.

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The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by the replacement of wheat flour (WF) with germinated quinoa (GQF), kiwicha (GKF), and cañihua (GCF) flours; and (2) to optimize composition of flour blends using a Simplex Centroid Mixture Design (SCMD), the desired function methodology and performing the screening of rheological parameters in bread doughs

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Škrovánková, Soňa, Dagmar Válková, and Jiří Mlček. "Polyphenols and antioxidant activity in pseudocereals and their products." Potravinarstvo Slovak Journal of Food Sciences 14 (June 28, 2020): 365–70. http://dx.doi.org/10.5219/1341.

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Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols,

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Martínez-Villaluenga, Cristina, and Elena Peñas. "Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains." Foods 12, no. 7 (2023): 1356. http://dx.doi.org/10.3390/foods12071356.

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Paucar-Menacho, Luz Maria, Rebeca Salvador-Reyes, William Esteward Castillo-Martinez, et al. "Use of Andean pseudocereals in beer production." Scientia Agropecuaria 13, no. 4 (2022): 395–410. http://dx.doi.org/10.17268/sci.agropecu.2022.036.

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Beer is one of the most consumed alcoholic beverages worldwide; however, with consumers more aware of food's environmental and nutritional benefits, there is a demand for more sustainable and value-added products. Andean pseudocereals (APS) are becoming a trend as gluten-free grains with excellent nutritional and nutraceutical value. Cultivated under the extreme climate conditions of the Peruvian Andes, APS seeds are an excellent source of starch, fiber, proteins, minerals, vitamins, and bioactive compounds such as phenolic acids and flavonoids with antioxidant capacity that provide potential

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Vidaurre-Ruiz, Julio, Denisse Bender, and Regine Schönlechner. "Exploiting pseudocereals as novel high protein grains." Journal of Cereal Science 114 (November 2023): 103795. http://dx.doi.org/10.1016/j.jcs.2023.103795.

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Schoenlechner, Regine. "Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte." Die Bodenkultur: Journal of Land Management, Food and Environment 67, no. 4 (2016): 239–48. http://dx.doi.org/10.1515/boku-2016-0019.

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SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food pro

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Pešić, Mirjana B., Milica M. Pešić, Jelena Bezbradica, et al. "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties." Molecules 28, no. 10 (2023): 4098. http://dx.doi.org/10.3390/molecules28104098.

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The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to s

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González, María Purificación, Paloma López-Laiz, María Achón, et al. "Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications." Foods 14, no. 5 (2025): 894. https://doi.org/10.3390/foods14050894.

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The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared to gluten-containing (GC) counterparts because of a different origin. This may impact the nutritional quality of GF diets. The aim of the study is to provide updated analytical data on moisture, fat, and fibre contents in GF flour and bread samples, and compare them with their GC counterparts, as well as to analyse

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Estivi, Lorenzo, Luisa Pellegrino, Johannes A. Hogenboom, Andrea Brandolini, and Alyssa Hidalgo. "Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits." Molecules 27, no. 21 (2022): 7541. http://dx.doi.org/10.3390/molecules27217541.

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A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phen

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Sheikh, Sultan M., and Omvir Singh. "Pseudocereals and millets: the lost crops of Kashmir." Genetic Resources and Crop Evolution 60, no. 3 (2013): 1191–99. http://dx.doi.org/10.1007/s10722-013-9958-3.

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Mota, Carla, Mariana Santos, Raul Mauro, et al. "Protein content and amino acids profile of pseudocereals." Food Chemistry 193 (February 2016): 55–61. http://dx.doi.org/10.1016/j.foodchem.2014.11.043.

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Szűcs, Krisztián. "The existence of gluten-free and functional pasta in Hungary." Analecta Technica Szegedinensia 17, no. 3 (2023): 13–18. http://dx.doi.org/10.14232/analecta.2023.3.13-18.

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Nowadays, instead of traditional wheat grains, alternative cereals, also known as pseudocereals, are increasingly coming to the fore. The reason for this is, among other things, that more and more people struggle with food allergies and intolerances. Gluten-related disease - such as gluten sensitivity - is a chronic disease of the small intestine with malabsorption, which is triggered by gluten, a vegetable protein found in certain cereals, in people who are sensitive to it. Because of this, the demand for foods in which alternative gluten-free pseudocereals play a prominent role has understan

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Das, Shaon Kumar, RK Avasthe, Goutam Kumar Ghosh, and Sudip Kr Dutta. "Pseudocereal Buckwheat With Potential Anticancer Activity." Bulletin of Pure & Applied Sciences- Botany 38b, no. 2 (2019): 93. http://dx.doi.org/10.5958/2320-3196.2019.00013.2.

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