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 …

In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated
forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 …

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

Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour
and the effects of substitution on the technological and nutritional characteristics were …

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 …

The aim of the present investigation was to formulate a pasta product with increased levels
of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina …

This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%),
cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white …

The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with
high nutritional value. Extruded and non-extruded quinoa (red and white) flour, potato …

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 …

This work analyzed the effect of quinoa flour and zein protein on the rheological, structural,
and physicochemical characteristics of gluten-free pasta throughout the production process …