Demanding needs for quinoa flour increase rapidly in China in the last years. However, the
investigations on quinoa flour are limited. In this study, defatting and extruding treatments …

This work aimed to evaluate the effect of pearling on the physicochemical properties,
bioactive compound contents, and antioxidant capacity of quinoa flour. Three different …

There has been growing interest in whole grain quinoa flour for new product development
due to the unique nutritional benefits. The quality of quinoa flour is much determined by the …

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 …

Aim: The current study was intended to evaluate the nutritional and functional properties of
quinoa flour for the potent of its use in food manufacturing. Materials Quinoa seeds were …

Quinoa has unique physicochemical and nutritional properties among diverse food grains.
Quinoa flour (QF) was blended into wheat flour (WF) at weight ratios of 85/15, 70/30, 55/45 …

The quinoa flour processing is mostly subject to the properties of starch. Starches from four
colored quinoa varieties, including white quinoa (QS‐W), yellow quinoa (QS‐Y), red (QS‐R) …

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 …

Quinoa is a lipid-rich pseudocereal, and lipid oxidation limits the shelf life of quinoa flour. It
has been shown that defatting improves the storage properties of quinoa. However, there is …

Quinoa has attracted worldwide attention because it is a good source of vitamins,
antioxidants and high‐quality protein. Quinoa can be added to food products for the purpose …