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The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
2014/2/25
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
Changes of Bound Lipids and Composition of Fatty Acids in Germination of Quinoa Seeds
germination of quinoa free lipids bound lipids
2009/6/18
Free (FL) and bound lipids (BL) of germinated quinoa seeds were extracted sequentially with n-hexane and hot water-saturated butanol (WSB), respectively. The total lipid contents containing these free...
Whole quinoa grain was separated into bran and milled grain, and the milled grain into perisperm and embryo. The proximate composition of the milled grain was similar to that of whole grain. The prote...
Hypocholesterolemic Effect of Protein Isolated from Quinoa（Chenopodium quinoa Willd.）Seeds
quinoa protein cholesterol
2009/6/10
We extracted the protein fraction (QP) from quinoa seeds. Mice were fed on 0.5% cholesterol diet, containing 0%, 2.5% and 5.0% of QP (control, QP 2.5% and QP 5.0%, respectively) for 4 weeks. Neither s...
The structural properties of starches isolated from five quinoa lines were characterized. All quinoa starches used in the study exhibited the A-type of diffraction pattern. The starches were waxy, wit...
The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Ps...