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Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours

Sciprofile linkPatricia Miranda Villa, Sciprofile linkNatalia Cervilla, Sciprofile linkRomina Mufari, Sciprofile linkAntonella Bergesse, Sciprofile linkEdgardo Calandri
Published: 5 August 2020
 by  MDPI
Proceedings , Volume 53; doi: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: proteins / amino acids / Muffins / quinoa / breads / Germinates

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