Making nutritious gluen-free foods from quinoa seeds and its flours

CERVILLA N.S.; MUFARI, J. R,; MIRANDA VILLA, P. P.; CALANDRI E. L.

Lisboa

Conferencia; II INTERNATIONAL CONFERENCE OF Ia Valse-Food NETWORK; 2019

CYTED

Celiac disease is affecting around 1% of world population and an effective treatment needs to exclude gluten. Quinoa possess a high-quality gluten-free protein, and starch rich endosperm, like the cereals. Protein contents and theoretical 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 up until 48 h of germination, after that, an unpleasant taste was developed. Muffins made with that flour showed acceptable taste