Journal articles: 'Quinoa flour'

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Park, S. H., and N. Morita. "Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour." Food Science and Technology International 11, no. 6 (December 2005): 471–76. http://dx.doi.org/10.1177/1082013205060766.

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Dough physical properties and baking quality of wheat flour substituted by 10% with non germinated quinoa flour (control), 24-h, 48-h and 72-h germinated quinoa flours were studied. The stability time and valorimeter value of the control and 24-h germinated quinoa flour substituted wheat flours were significantly longer and higher than those of 48-h and 72-h samples. The 10% substitution of germinated quinoa flour for wheat flour made distinctly harder dough than that of the control. The low amount of total and inner gas generations was observed for the 48-h and 72-h samples, as compared with those of the control and 24-h germinated quinoa samples. SEM observations showed that the gluten matrix of the control and 24-h germinated quinoa flour substituted wheat dough seemed to be more extended and more dispersed than those of 48-h and 72-h samples. The loaf volume of bread made from 24-h germinated quinoa flour substitution for wheat flour was the largest among the germinated samples; however, no significant differences were observed between the control and 24-h samples.

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Mahmood, Shahid, Imran Pasha, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Adnan, Bimal Chitrakar, and Muhammad Azam. "Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 25–31. http://dx.doi.org/10.3126/jfstn.v11i0.29706.

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Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making composite flour of quinoa, buckwheat and wheat. Six treatments were prepared by adding 10%, 20% and 30% of quinoa flour with whole-wheat flour and buckwheat flour with whole-wheat flour along with controlled treatment To (100% wheat flour). Composite flours were analyzed for proximate, chemical and rheological properties. Cookies were subjected to sensory evaluation, chemical analysis, physical and textural analysis. Treatments such as 90% wheat flour + 10% buckwheat flour (T1 ), and 90% wheat flour + 10% quinoa flour (T4), showed best results in comparison with all other treatments. The cookies of treatment T1 and T4 for texture and color analysis showed best results as compared to other treatments. The proximate results of cookies showed that T1 and T4 contain 13.27%, 13.32% moisture content, 13.43%, 13.38% protein content, 22.12%, 30.08% fat content, 1.7%, 1.87% crude fiber and 1.01%, 1.19% ash content respectively. Sensory results of cookies evaluated that T1 of buckwheat and T4 of quinoa showed the best results. Furthermore, a bitter taste of cookies was developed in 80% wheat flour + 20% buckwheat flour (T2), 70% wheat flour + 30% buckwheat flour (T3) of buckwheat and 80% wheat flour + 20% quinoa flour (T5), 70% wheat flour + 30% quinoa flour (T6) of quinoa treatments. The collected data was subjected to statistical analysis to check the significance of the results in hot water extract.

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Tömösközi, S., L. Gyenge, A. Pelcéder, T. Abonyi, and R. Lásztity. "The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 109–16. http://dx.doi.org/10.17221/45/2010-cjfs.

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The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

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Banu, Iuliana, and Iuliana Aprodu. "Assessing the Performance of Different Grains in Gluten-Free Bread Applications." Applied Sciences 10, no. 24 (December 8, 2020): 8772. http://dx.doi.org/10.3390/app10248772.

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A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

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Hamzacebi, Ozge, and Zeynep Tacer-Caba. "Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality." Current Research in Nutrition and Food Science Journal 9, no. 1 (April 27, 2021): 147–57. http://dx.doi.org/10.12944/crnfsj.9.1.15.

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Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study, as substitutions to wheat flour either individually (10%, w/w) or as combinations (5% each, w/w) in muffin samples. Suggested combined usage of ingredients aimed to increase the dietary fibre content of muffins while pertaining their overall quality attributes. Total moisture, ash and protein, dietary fibre, weight loss %, volume, specific volume, weight, colour and textural parameters were tested. Results revealed that, quinoa and oat bran flour substituted samples (QO) had the highest cake volume (84.5 ml) and specific volume (2.63 ml/g). Date seed and quinoa flour substitution (DQ) was the best combination with the closest hardness values to control (muffins with 100% wheat flour) samples (0.6 N), rather than an increase. Springiness (2.40 N) and cohesiveness (0.81 mm) were also close to that of control. Samples having date seed flour and quinoa (DQ) and date seed flour and oat bran flour (DO), had also the highest fibre contents, respectively. Thus, combining different fibrous ingredients instead of using them individually efficiently prevented the muffin quality loss. The best combination achieved was the date seed flour with quinoa flour (DQ) giving promising results to achieve healthier muffin production.

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Culetu, Alina, Iulia Elena Susman, Denisa Eglantina Duta, and Nastasia Belc. "Nutritional and Functional Properties of Gluten-Free Flours." Applied Sciences 11, no. 14 (July 7, 2021): 6283. http://dx.doi.org/10.3390/app11146283.

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This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

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El-Sohaimy, S. A., M. G. Shehata, Taha Mehany, and M. A. Zeitoun. "Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour." International Journal of Food Science 2019 (March 3, 2019): 1–15. http://dx.doi.org/10.1155/2019/4686727.

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The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour. Also, the amino acids content was increased with increasing the percentage of quinoa flour. Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour). Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control. The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.

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Franco, Wendy, Katherine Evert, and Carina Van Nieuwenhove. "Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics." Fermentation 7, no. 3 (July 15, 2021): 115. http://dx.doi.org/10.3390/fermentation7030115.

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The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

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Taverna, Lívia Giolo, Magali Leonel, and Martha Maria Mischan. "Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks." Food Science and Technology 32, no. 4 (October 16, 2012): 826–34. http://dx.doi.org/10.1590/s0101-20612012005000113.

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Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

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Villa, Patricia Miranda, Natalia Cervilla, Romina Mufari, Antonella Bergesse, and Edgardo Calandri. "Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours." Proceedings 53, no. 1 (August 5, 2020): 5. http://dx.doi.org/10.3390/proceedings2020053005.

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Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score (PDCAAS) were evaluated in quinoas from Northwest and Centre of Argentina. A batter-type gluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and a good long-lasting texture. Malted quinoa seeds’ quality indicators rose until 48 h of germination; after that, an unpleasant taste was developed. Muffins made with that flour showed acceptable taste.

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Laparra, José Moisés, and Monika Haros. "Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers." Food & Function 7, no. 2 (2016): 1096–102. http://dx.doi.org/10.1039/c5fo01197c.

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This study compares iron (Fe) absorption in Fe-deficient animals from bread formulations prepared by substitution of white wheat flour (WB) by whole wheat flour (WWB), amaranth flour (Amaranthus hypochondriacus, 25%) (AB) and quinoa flour (Chenopodium quinoa, 25%) (QB), or chia flour (Salvia hispanica L, 5%) (ChB).

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Sandhya, P. S., and A. Haripriya. "Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies." Indian Journal of Nutrition and Dietetics 55, no. 2 (April 4, 2018): 197. http://dx.doi.org/10.21048/ijnd.2018.55.2.18156.

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Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

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SUSMAN, Iulia Elena, Marina SCHIMBATOR, Alina CULEȚU, and Mona Elena POPA. "Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 78, no. 1 (May 16, 2021): 113. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0046.

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Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.

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Kaur, Sukhmandeep, and Navjot Kaur. "Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour." Journal of Applied and Natural Science 9, no. 4 (December 1, 2017): 2449–55. http://dx.doi.org/10.31018/jans.v9i4.1552.

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Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

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Torres, Olga L., Mariana Lema, and Yessica V. Galeano. "Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta." International Journal of Food Science 2021 (April 9, 2021): 1–8. http://dx.doi.org/10.1155/2021/8813354.

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Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content ( p < 0.05 ) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L ∗ , a ∗ , and b ∗ increased with the increase in quinoa flour, and significant differences for b ∗ ( p < 0.05 ) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.

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Lorenz, K., and L. Coulter. "Quinoa flour in baked products." Plant Foods for Human Nutrition 41, no. 3 (July 1991): 213–23. http://dx.doi.org/10.1007/bf02196389.

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CHOPRA, NIDHI, BHAVNITA DHILLON, RUPA RANI, and ARASHDEEP SINGH. "Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 18, 2018): 798–806. http://dx.doi.org/10.12944/crnfsj.6.3.22.

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The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

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Kalač, P., and J. Moudrý. "Composition and nutritinal value of quinoa (Chenopodium quinoa) – a review." Czech Journal of Food Sciences 18, No. 3 (January 1, 2000): 115–19. http://dx.doi.org/10.17221/8322-cjfs.

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Literature data on proteins, lipids, starch, minerals, vitamins and saponins contents and composition and their distribution within whole quinoa seeds, hulls, bran and flour are reviewed. An information on effects of quinoa processing on nutritional value and food applications is also given.

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Ogungbenle, H. N. "Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour." International Journal of Food Sciences and Nutrition 54, no. 2 (January 2003): 153–58. http://dx.doi.org/10.1080/0963748031000084106.

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Contreras-Jiménez, Brenda, Olga L. Torres-Vargas, and Mario E. Rodríguez-García. "Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch." Food Chemistry 298 (November 2019): 124982. http://dx.doi.org/10.1016/j.foodchem.2019.124982.

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Lopera-Cardona, Seneida, Cecilia Gallardo, Jairo Umaña-Gallego, and Lina María Gil. "Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia." Food Science and Technology International 22, no. 8 (July 9, 2016): 699–707. http://dx.doi.org/10.1177/1082013216642611.

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The physicochemical, compositional and functional properties of flour from green plantains ( Musa acuminata) of the large green plantain variety, oyster mushrooms ( Pleorotus ostreatus), pineapple peel ( Ananas comosus) of the ‘apple pineapple’ variety, yellow peas ( Pisum sativum), chickpeas ( Cicer arietinum), whole grain rice ( Oryza sativa), whole grain corn ( Zea mays) and whole grain white quinoa (Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed ( p < 0.05). Oyster mushroom and yellow pea flours had the greatest protein content (28.92 and 21.02%, respectively), whereas the pineapple peel, peas and corn stood out for their high contents of Fe and Zn. All flours exhibited emulsifying and foaming activities, while hydration and interfacial properties showed statistically significant negative correlations. There was a clear relationship between levels of protein and carbohydrates and gelation and syneresis phenomena in thermally treated flour suspensions. According to principal component analysis of functional, physicochemical and compositional properties, flours were classified into five groups of raw materials: (1) yellow peas, (2) chickpeas, rice, corn and quinoa, (3) green plantain, (4) pineapple peel and (5) oyster mushrooms. Results are promising to formulate mixes and composite flours for fortification and/or enrichment of food products by using different technological processes.

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Pérez-Álvarez, José Ángel, Carmen María Botella-Martínez, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Manuel Viuda-Martos, Juana Fernández-López, and Elena Sánchez-Zapata. "A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties." Proceedings 70, no. 1 (November 10, 2020): 71. http://dx.doi.org/10.3390/foods_2020-07609.

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The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this work was to evaluate the influence of the addition of organic quinoa flour (at three concentrations: 0, 3, and 6%) in organic pumpkin creams on their physicochemical properties during the storage time. These organic creams were elaborated according to the industrial procedures. pH, water activity (Aw), and colour (CIELAB) parameters were evaluated during storage time (0, 30, and 60 days). Quinoa flour addition increased the pH. Aw was not affected by quinoa addition. Lightness (L*) increased with the increase in quinoa concentration, on the contrary, redness (a*) and yellowness (b*) decreased. All the physicochemical parameters evaluated (pH, Aw, and colour coordinates) were stable during the storage time. The addition of quinoa flour to organic pumpkin creams is an interesting option to develop healthy new food products.

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Mezzatesta, Pablo, Silvia Farah, Amanda Di Fabio, and Raimondo Emilia. "Variation of the Nutritional Composition of Quinoa According to the Processing Used." Proceedings 53, no. 1 (August 4, 2020): 4. http://dx.doi.org/10.3390/proceedings2020053004.

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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 different preparations. The same batch of quinoa seeds was processed as flour, expanded, hydrated and germinated. It showed that there is a statistically significant difference of nutrients between all groups. For proteins, it varies from 12.78 ± 0.02 g/100 g in whole seed to 5.25 ± 0.01 g/100 g in the hydrated seed. In total fats, it varies from 7.80 ± 0.02 g/100 g in flour to 0.72 ± 0.01 g/100 g in sprouts. For fiber, the germinated quinoa provides the highest content (23.50 ± 0.01 g/100 g), whereas the hydrated quinoa the lowest content (8.71 ± 0.02 g/100 g). This shows how different preparations influence the nutritional contribution of quinoa. With this information, one can recommend different types of preparations depending on the type of nutrient that is wanted for consumption.

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Torres Vargas, Olga Lucía, Mariana Lema González, and Yessica Viviana Galeano Loaiza. "Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)." CyTA - Journal of Food 19, no. 1 (January 1, 2021): 220–27. http://dx.doi.org/10.1080/19476337.2021.1883116.

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Švec, Ivan, Rasa Kapačinskaité, and Marie Hrušková. "Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 49–56. http://dx.doi.org/10.17221/12/2019-cjfs.

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To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

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Dadalı, Ceyda, and Yeşim Elmacı. "Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri." Turkish Journal of Agriculture - Food Science and Technology 9, no. 9 (September 23, 2021): 1631–37. http://dx.doi.org/10.24925/turjaf.v9i9.1631-1637.4175.

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The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality.

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Rodríguez Paucar, Gilbert Nilo, Elza Bertha Aguirre Vargas, Eudes Villanueva Lopez, Alicia León Lopez, and Karen Urbina Castillo. "Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread." DYNA 88, no. 216 (February 23, 2021): 109–16. http://dx.doi.org/10.15446/dyna.v88n216.87504.

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Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

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Naumova, N. L. "QUALITY AND SAFETY CONTROL OF VARIOUS KINDS OF FLOUR." Innovations and Food Safety, no. 1 (June 30, 2020): 21–27. http://dx.doi.org/10.31677/2311-0651-2020-27-1-21-27.

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The quality of non-traditional types of flour produced according to technical conditions often does not meet the requirements of technical regulations and sanitary rules and regulations. Based on this, the purpose of the research was a comprehensive assessment of the quality and safety of various types of flour sold on the commodity market of the Chelyabinsk region. As the objects of research, we used: flax flour (LLC «specialist», Altai territory, Biysk), whole-grain quinoa white flour (LLC «Products of the XXII century», Moscow), whole-grain buckwheat flour (LLC «garnets», Vladimir region, Vladimir). It was found that the samples of the studied flour by organoleptic parameters had their own variations due to Botanic features of the cultures. The closest to the values for the amount of protein and fat declared by the manufacturer on the package was white whole-grain quinoa flour. In Flaxseed flour, the protein content was in sharp contrast to the level regulated by the processor, in a large way, in buckwheat flour-the amount of lipids. From the point of view of nutritional value, flax seed flour was characterized by an increased content of dietary fibers and mineral elements: P, Ca, Cu, Fe, Mg, Zn and Se, and white quinoa flour-Mn. Samples of the studied flour are safe for the health of consumers, since their physical, chemical, microbiological and hygienic indicators meet the regulatory requirements of SanPiN 2.3.2. 1078–01, TR CU 021/2011.

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Coțovanu, Ionica, Ana Batariuc, and Silvia Mironeasa. "Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough." Applied Sciences 10, no. 20 (October 16, 2020): 7225. http://dx.doi.org/10.3390/app10207225.

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Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

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Makpoul, K., and A. Ibrahem. "IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR." Journal of Food and Dairy Sciences 6, no. 12 (December 1, 2015): 771–80. http://dx.doi.org/10.21608/jfds.2015.50109.

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Zhu, Fan, and Hang Li. "Modification of quinoa flour functionality using ultrasound." Ultrasonics Sonochemistry 52 (April 2019): 305–10. http://dx.doi.org/10.1016/j.ultsonch.2018.11.027.

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Gerken, Alison R., and James F. Campbell. "Oviposition and Development of Tribolium Castaneum Herbst (Coleoptera: Tenebrionidae) on Different Types of Flour." Agronomy 10, no. 10 (October 17, 2020): 1593. http://dx.doi.org/10.3390/agronomy10101593.

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The commercial availability of low-gluten or gluten-free flours has been increasing due to consumer demands, which raises new challenges for the management of stored product insects since little is known about the susceptibility of these flours to infestation. Here we measured oviposition and development of Tribolium castaneum, the red flour beetle, a major pest of wheat and rice mills, on 18 different commercially available flours (almond, amaranth, barley, buckwheat, cassava, coconut, corn, garbanzo, millet, oat, potato, quinoa, rice, rye, sorghum, spelt, teff, and wheat) to assess the level of risk. The average number of eggs laid was highest for teff flour, with wheat, rice, buckwheat, sorghum, barley, rye, and spelt flour also having high oviposition. The lowest oviposition was for potato, quinoa, amaranth and cassava. Holding the eggs laid in these flours and evaluating the ability to develop to the adult stage demonstrated that the average number of adult progeny was highest for teff and wheat, followed by buckwheat, rye, oat, spelt, and millet. In an experiment where single eggs were placed directly in flour, the highest percentage development was in barley, buckwheat, sorghum, spelt, teff, and wheat. Time for 50% of single eggs to develop to adults was quickest for sorghum, spelt, teff, and wheat, while sorghum, buckwheat, corn, spelt, and barley had the quickest development of 90% of eggs to reach adults. There was substantial variation among the different flours which indicates variation in risk of insect infestation. As consumer interest in these flours continues to grow and these alternative flours become more prevalent in food facilities, understanding what diets insects successfully infest is critical to developing management tools.

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Leland, E., J. Nigg, and D. Olds. "The Partial Substitution of Quinoa Flour for Rice Flour in Muffins." Journal of the Academy of Nutrition and Dietetics 120, no. 10 (October 2020): A125. http://dx.doi.org/10.1016/j.jand.2020.09.011.

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Martínez-Castaño, Marcela, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga, and Cecilia Gallardo-Cabrera. "Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread." Food Science and Technology International 26, no. 2 (September 23, 2019): 160–72. http://dx.doi.org/10.1177/1082013219873246.

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Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

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Švec, I., M. Hrušková, R. Kapačinskaité, and T. Hofmanová. "Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough." Scientia Agriculturae Bohemica 50, no. 4 (December 1, 2019): 228–35. http://dx.doi.org/10.2478/sab-2019-0031.

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Abstract The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. The effect of canahua was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. An extensigraph test confirmed a positive effect of alternative crops on dough elasticity, but in general, the composite dough with 20% of canahua or quinoa showed worsened machinability. Multivariate statistical methods proved a stronger effect when quinoa was analysed solely than when added at complete samples a set, while for canahua-wheat samples the result was opposite.

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Sohaimy, S., S. Mohamed, M. Shehata, Taha Mehany, and M. Zaitoun. "Compositional Analysis and Functional Characteristics of Quinoa Flour." Annual Research & Review in Biology 22, no. 1 (January 9, 2018): 1–11. http://dx.doi.org/10.9734/arrb/2018/38435.

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Puri, Shruti, Loveleen Kaur Sarao, Kulveer Kaur, and Ananya Talwar. "Nutritional and quality analysis of quinoa seed flour fortified wheat biscuits." Asian Pacific Journal of Health Sciences 7, no. 1 (March 30, 2020): 48–52. http://dx.doi.org/10.21276/apjhs.2020.7.1.9.

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Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

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We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

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Mostafa, Mona. "Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production." Bulletin of the National Nutrition Institute of the Arab Republic of Egypt 50, no. 1 (December 1, 2017): 144–69. http://dx.doi.org/10.21608/bnni.2017.6727.

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Caperuto, Luciana C., Jaime Amaya-Farfan, and Celina R?O Camargo. "Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti." Journal of the Science of Food and Agriculture 81, no. 1 (2000): 95–101. http://dx.doi.org/10.1002/1097-0010(20010101)81:1<95::aid-jsfa786>3.0.co;2-t.

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Ruales, Jenny, Silvia Valencia, and Baboo Nair. "Effect of Processing on the Physico-Chemical Characteristics of Quinoa Flour (Chenopodium quinoa, Willd)." Starch - Stärke 45, no. 1 (1993): 13–19. http://dx.doi.org/10.1002/star.19930450105.

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Ma, Zhimin, Xiao Guan, Bo Gong, and Cheng Li. "Chemical components and chain-length distributions affecting quinoa starch digestibility and gel viscoelasticity after germination treatment." Food & Function 12, no. 9 (2021): 4060–71. http://dx.doi.org/10.1039/d1fo00202c.

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Cannas, Michela, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, and Costantino Fadda. "Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits." Foods 9, no. 6 (June 19, 2020): 808. http://dx.doi.org/10.3390/foods9060808.

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The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

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Ballester-Sánchez, Millán-Linares, Fernández-Espinar, and Haros. "Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa." Foods 8, no. 9 (September 1, 2019): 379. http://dx.doi.org/10.3390/foods8090379.

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The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.

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Tamba-Berehoiu, Radiana-Maria, O. Mira Turtoi, and N. Ciprian Popa. "Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality." Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 43, no. 2 (November 15, 2019): 173–88. http://dx.doi.org/10.35219/foodtechnology.2019.2.12.

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De Bock, Phara, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout, and Filip Van Bockstaele. "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 (March 19, 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 lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.

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Fernández-López, Juana, Manuel Viuda-Martos, María Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, Raquel Lucas-González, Alba Roldán-Verdú, Carmen Botella-Martínez, and Jose Angel Pérez-Alvarez. "Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry." Plants 9, no. 10 (October 14, 2020): 1359. http://dx.doi.org/10.3390/plants9101359.

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Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

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GOYAT, JYOTI, SJ PASSI, SUKHNEET SURI, and HIMJYOTI DUTTA. "Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies." Current Research in Nutrition and Food Science Journal 6, no. 3 (December 11, 2018): 757–69. http://dx.doi.org/10.12944/crnfsj.6.3.18.

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Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted cookie samples to be above the level of 6 in a 9-point hedonic scale. Based on the identified sensory and nutritional attributes, C-10% and Q-15% were considered to be the best substituted samples. Both the cookies could be stored in sealed polypropylene pouches at room temperature for 60 days without any significant alteration in texture. Rancidity development was inhibited by chia and quinoa antioxidants. No microbial load was recorded in aqueous extracts of freshly prepared and after storage. Analysis of significant difference between all the results was carried out by Duncan’s multiple range tests at a significance level of 0.05. The present study indicated that chia and quinoa substituted cookies can be used as a protein, FFA and antioxidant enriched commercial product with better than average sensory properties.

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A.F., NAHLA, BADAWY W.Z., EL-BANA M.A., and KASSAB H.A. "Balady bread: A comprehensive study on sensory, chemical and rheological properties during fortification by Quinoa (Chenopodium quinoa Willd.)." Romanian Biotechnological Letters 26, no. 4 (June 29, 2021): 2846–54. http://dx.doi.org/10.25083/rbl/26.4/2846-2854.

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Quinoa is recently gaining more interest from many countries as a nutritious substitute and food addition. Proximate chemical analysis of quinoa flour (QF) was estimated. Additionally, the rheological properties of balady bread dough fortified with QF were evaluated. It was found that QF was an ideal source of minerals especially potassium (808.7 mg/100 g) and essential amino acids compared with wheat flour. Moreover, the protein content of bread substituted with QF increased by increasing QF content. Also, the sensory properties of bread were acceptable. There was no noticeable difference (P≤ 0.05) between bread fortified with 10% and control sample. The gluten levels went down by raising the levels of QF from 10 to 40% whilst; the protein content increased from 10 to 40% by rising QF replacement levels. The obtained date suggested that QF could be utilized as fortifying source of protein and nutrients especially, in bakery products.

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Roa-Acosta, Diego Fernando, Jesus Eduardo Bravo-Gómez, Miguel Angel García-Parra, Raúl Rodríguez-Herrera, and Jose Fernando Solanilla-Duque. "Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties." LWT 121 (March 2020): 108952. http://dx.doi.org/10.1016/j.lwt.2019.108952.

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Journal articles on the topic 'Quinoa flour'

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