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Evaluation of technological properties of starch of two varieties of quinoa cultivated in CundinamarcaEvaluación de las propiedades tecnofuncionales del almidón de dos variedades de quinua cultivadas en Cundinamarca
(Sello Editorial UNAD, 2021-09-17)
Starch is one of the most widely used polysaccharides in the food industry to develop and improve products. Depending on its origin, there are different properties such as thickeners, emulsifiers, and gelling agents. Therefore, the objective of this study was to evaluate the technofunctional characteristics of two varieties of quinoa Aurora (VA) and Blanca Dulce (VB). The starch extraction was carried out by the "Water ...
Effect Of Quinoa Flour On The Nutritional And Sensory Characteristics Of Baked Products - ReviewEfecto De La Harina De Quinua En Las Características Nutricionales Y Sensoriales De Productos De Panificación- Revisión
(Sello Editorial UNAD, 2021-10-12)
Substitute wheat flour with Quinoa flour and other cereals is an alternative in making enriched bread, to improve the nutritional content of the product or to make gluten-free products. However, the technological properties of quinoa flour are poor compared to wheat flour, influencing the sensory characteristics desired by the consumer. A review of related studies was carried out that offer information on the main ...
Evaluation of technological properties of starch of two varieties of quinoa cultivated in CundinamarcaEvaluación de las propiedades tecnofuncionales del almidón de dos variedades de quinua cultivadas en Cundinamarca
(Sello Editorial UNAD, 2021-09-17)
Starch is one of the most widely used polysaccharides in the food industry to develop and improve products. Depending on its origin, there are different properties such as thickeners, emulsifiers, and gelling agents. Therefore, the objective of this study was to evaluate the technofunctional characteristics of two varieties of quinoa Aurora (VA) and Blanca Dulce (VB). The starch extraction was carried out by the "Water ...
Influence of quinoa on physicochemical properties in a fermented beverage - reviewInfluencia de la quinua en las propiedades fisicoquímicas en una bebida fermentada - revisión
(Sello Editorial UNAD, 2021-12-15)
Quinoa is a pseudocereal recognized for its high nutritional value, for which it is constituted as a matrix of great interest for its inclusion in different food matrices giving an important added value. In this document, a bibliographic review is presented about the impact generated on the physicochemical, nutritional, and sensory characteristics of beverages fermented by lactic acid bacteria, analyzing different ...
Effect Of Quinoa Flour On The Nutritional And Sensory Characteristics Of Baked Products - ReviewEfecto De La Harina De Quinua En Las Características Nutricionales Y Sensoriales De Productos De Panificación- Revisión
(Sello Editorial UNAD, 2021-10-12)
Substitute wheat flour with Quinoa flour and other cereals is an alternative in making enriched bread, to improve the nutritional content of the product or to make gluten-free products. However, the technological properties of quinoa flour are poor compared to wheat flour, influencing the sensory characteristics desired by the consumer. A review of related studies was carried out that offer information on the main ...