Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
| Autor: | Natalia Soledad Cervilla, Romina Mufari, Edgardo Luis Calandri, Antonella Estefanía Bergesse, Patricia Paola Miranda Villa |
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| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
amino acids Taste food and beverages quinoa lcsh:A Nutritional quality Biology breads Gluten-free foods Gluten proteins digestive system diseases Endosperm muffins chemistry germinates Amino acid score Protein digestibility Effective treatment Food science lcsh:General Works |
| Zdroj: | Proceedings, Vol 53, Iss 5, p 5 (2020) |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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