Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
Open Access
- 5 August 2020
- conference paper
- conference paper
- Published by MDPI AG in Proceedings
- Vol. 53 (1), 5
- https://doi.org/10.3390/proceedings2020053005
Abstract
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.Keywords
This publication has 10 references indexed in Scilit:
- Oxidative Stability and Characterization of Quinoa Oil Extracted from Wholemeal and Germ FloursJournal of Oil & Fat Industries, 2019
- Effects of Whole and Malted Quinoa Flour Addition on Gluten‐Free Muffins QualityJournal of Food Science, 2018
- Physico-chemical analysis and protein fraction compositions of different quinoa cultivarsActa Alimentaria, 2018
- Gluten-free baking: Combating the challenges - A reviewTrends in Food Science & Technology, 2017
- Influence of hydrocolloids on dough handling and technological properties of gluten-free breadsTrends in Food Science & Technology, 2016
- Role of enzymes in improving the functionality of proteins in non-wheat dough systemsJournal of Cereal Science, 2016
- Non coeliac gluten sensitivity – A new disease with gluten intoleranceClinical Nutrition, 2015
- Diversity and interrelationships in nutritional traits in cultivated quinoa (Chenopodium quinoa Willd.) from Northwest ArgentinaJournal of Cereal Science, 2015
- Protein content and amino acids profile of pseudocerealsFood Chemistry, 2014
- Localisation and development of proteolytic activities in quinoa (Chenopodium quinoa) seeds during germination and early seedling growthJournal of Cereal Science, 2014