Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was
conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa …

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 …

Quinoa is a treasure trove of nutrients. Rising demands for gluten free products parallels the
apparent or real increase in celiac disease, non-celiac gluten sensitivity and gluten allergy …

The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium
quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary …

Gluten‐free flours based products present technological difficulties in their preparation, the
texture is very different in comparison to products that contain gluten and their nutritional …

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 …

Quinoa grains and rice co-products (broken grains and bran) can offer good opportunities
for the production of nutritious foods without gluten. The aim of this study was to evaluate the …

The incidence of celiac disease and gluten intolerance has been significantly rising globally.
Gluten-free product consumption registered a sudden rise also among tolerant people, due …

In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta
formulation. Rice: corn semolina (50: 50) blend was used in gluten-free pasta as a control …

The objective of this work was to assess the performance of mixtures of corn and quinoa
(Chenopodium quinoa Willd) flours in the development of a spaghetti‐type product. Cooking …