Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulation...

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Bibliographic Details
Main Authors: Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, Costantino Fadda
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
volatile compounds
gluten-free biscuits
nutritional value
polyphenols
quinoa flour
Online Access:https://www.mdpi.com/2304-8158/9/6/808

Internet

https://www.mdpi.com/2304-8158/9/6/808

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