We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Formulation and Quality Attributes of Quinoa Food Products.
- Authors
Wang, Sunan; Zhu, Fan
- Abstract
Diverse functional properties and gluten-free feature grant quinoa uniqueness among grain-related foods. This generates great scientific enthusiasms for quinoa-related product development worldwide. This review characterizes a wide variety of quinoa products launched during the last 5 years, including breads (sourdough and non-sourdough), Chinese-steamed bread, pasta, cookies, breakfast cereals, snacks, edible films and emulsion stabilizers. The focus is given to the impact of quinoa on diverse quality attributes of the products. Innovative approaches for counteracting the negative alterations in product properties caused by adding quinoa are discussed. Research directions on how to develop unique quinoa-based products are suggested.
- Subjects
FOOD production; NEW product development; QUINOA; FOOD texture; FOOD science; FOOD research
- Publication
Food & Bioprocess Technology, 2016, Vol 9, Issue 1, p49
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-015-1584-y