The aim of this study was to develop a novel plant-based yoghurt with high sensory
acceptance and nutrition value. Soybean and quinoa were used as the substrates, and all …

Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional
composition that, by diversifying its transformation, becomes an attractive alternative for …

Quinoa is gaining more attention throughout the world because of its high nutritional,
antioxidant and antimicrobial impacts. This study aimed to develop a novel functional Kishk …

Nutritionally, particle size has significant impact on food digestibility in the gastrointestinal
system. Controlling the rheological behaviors of particles in dispersion has been of major …

The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0,
10, 20, and 30%) was investigated in gluten‐free cake formulation. Cake containing …

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant
taste and a unique formulation that includes the highest quality grains and pseudocereals …

The objective of this study was the production of innovative functional cookies enriched with
two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat …

Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea
flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children …

The relevance of an appropriate nutrition requires innovation in the design of food
ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray …

Background Linear programming has been reported to be a good technique that can be
used to develop and optimize complementary foods to curb children's malnutrition. Despite …