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dc.contributor.author
Franco, Wendy  
dc.contributor.author
Evert, Katherine  
dc.contributor.author
Van Nieuwenhove, Carina Paola  
dc.date.available
2022-03-23T11:49:19Z  
dc.date.issued
2021-07  
dc.identifier.citation
Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina Paola; Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics; MDPI; Fermentation; 7; 3; 7-2021; 1-16;115  
dc.identifier.issn
2311-5637  
dc.identifier.uri
http://hdl.handle.net/11336/153795  
dc.description.abstract
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in theformulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced withquinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensoryattributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resultedin breads with a significantly improved protein content at 9.82%, relative to 2.70% in the controlbreads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relativeto control breads with rice flour only. The addition of quinoa sourdough in rice breads also improvedthe texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted amongconsumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%)and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flourresulted in a higher protein content (9.61%), but the breads had poor texture attributes and were theleast preferred by the consumers.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
MDPI  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
GLUTEN-FREE  
dc.subject
BREAD  
dc.subject
QUINOA  
dc.subject
SOURDOUGH  
dc.subject
MALTING  
dc.subject
GERMINATION  
dc.subject
PEDIODOCOCCUS PENTOSACEUS  
dc.subject.classification
Biología Celular, Microbiología  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2021-12-03T20:11:58Z  
dc.identifier.eissn
2311-5637  
dc.journal.volume
7  
dc.journal.number
3  
dc.journal.pagination
1-16;115  
dc.journal.pais
Suiza  
dc.journal.ciudad
Basel  
dc.description.fil
Fil: Franco, Wendy. Pontificia Universidad Católica de Chile; Chile  
dc.description.fil
Fil: Evert, Katherine. Pontificia Universidad Católica de Chile; Chile  
dc.description.fil
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina  
dc.journal.title
Fermentation  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/fermentation7030115  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/7/3/115