Evento
Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
Miranda Villa, Patricia Paola
; Cervilla, Natalia Soledad
; Mufari, Jesica Romina
; Bergesse, Antonella Estefanía
; Calandri, Edgardo Luis
Colaboradores:
Castanheira, Isabel; Sammán, Norma; Muñoz, Loreto; Haros, Claudia Monika
Tipo del evento:
Congreso
Nombre del evento:
The 2nd International Conference of Ia ValSe-Food Network
Fecha del evento:
21/10/2019
Institución Organizadora:
National Institute of Health Doutor Ricardo Jorge;
Título de la revista:
Proceedings
Editorial:
MDPI
ISSN:
2504-3900
Idioma:
Inglés
Clasificación temática:
Resumen
Celiac disease is affecting around 1% of the world population and an effective treatmentneeds to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm,like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score(PDCAAS) were evaluated in quinoas from Northwest and Centre of Argentina. A batter-typegluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and agood long-lasting texture. Malted quinoa seeds? quality indicators rose until 48 h of germination;after that, an unpleasant taste was developed. Muffins made with that flour showed acceptable taste.
Palabras clave:
AMINO ACIDS
,
BREADS
,
GERMINATES
,
MUFFINS
,
PROTEINS
,
QUINOA
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Eventos(IMBIV)
Eventos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Eventos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours; The 2nd International Conference of Ia ValSe-Food Network; Lisboa; Portugal; 2019; 1-9; 5
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