Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

PÄƒucean, Adriana; Man, Simona; Muste, S.; Pop, Anamaria

doi:10.15835/buasvmcn-fst:11637

Cited by 1 publication

(1 citation statement)

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“…Quinoa and rice flour can be combined to produce acceptable cookies with a greatly improved nutritional quality. Păucean et al [28] showed that up to 45% quinoa flour could be incorporated into rice flour without adverse effect on the quality of the cookies. At this level of addition, the protein content increased almost three fold from 9.5% to 19.69%.…”

Section: Use In the Food Industrymentioning

confidence: 99%

Potential Use of Some Pseudocereals in the Food Industry

Stamatovska¹,

Nakov²,

Uzunoska³

et al. 2018

ARTTE

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Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

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Section: Use In the Food Industrymentioning

confidence: 99%