The aim of the current work was to evaluate the physicochemical, rheological, molecular,
thermal and sensory properties of complementary food (CF) formulations prepared with …

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 …

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 …

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 purpose of the present research was to develop novel flat bread supplemented with
quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation …

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 …

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 …

Quinoa can be used as a functional ingredient in food formulations. The aim of this study
was to evaluate the effects on proximate composition, stability during storage, texture and …

The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical
properties of the oil and functional properties of the seed flour of quinoa (Chenopodium …

The consumption of probiotic foods is rather limited for many sectors of the population
(vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional …