Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours

VILLA, PATRICIA MIRANDA; CERVILLA, NATALIA; MUFARI, ROMINA; BERGESSE, ANTONELLA; CALANDRI, EDGARDO

Proceedings

Multidisciplinary Digital Publishing Institute

Lugar: Lisboa; Año: 2020 vol. 53 p. 1 - 9

Celiac disease is affecting around 1% of the world population and an effective treatment needs 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-type gluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and a good 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.