BECAS
MIRANDA VILLA Patricia Paola
congresos y reuniones científicas
Título:
Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours
Autor/es:
MIRANDA VILLA, PATRICIA P; CERVILLA NATALIA S.; MUFARI JESICA R.; BERGESSE ANTONELLA E.; CALANDRI EDGARDO L.
Lugar:
Lisboa
Reunión:
Congreso; 2nd International Conference of Ia ValSe-Food Network; 2019
Institución organizadora:
Ia ValSe-Food Network
Resumen:
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.
