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

Congreso; The 2nd International Conference of Ia ValSe-Food Network; 2019

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.