Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture...

Full description

Bibliographic Details
Main Authors: Jaime Ballester-Sánchez, M. Carmen Millán-Linares, M. Teresa Fernández-Espinar, Claudia Monika Haros
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
<i>Chenopodium quinoa</i>
bakery products
DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake)
FAO (Food and Agriculture Organization)
EFSA (European Food Safety Authority)
protein quality
polyunsaturated fatty acids
dietary fibre
mineral availability
glycaemic index estimation
Online Access:https://www.mdpi.com/2304-8158/8/9/379

Internet

https://www.mdpi.com/2304-8158/8/9/379

Similar Items