Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (<i>Chenopodium pallidicaule</i> Aellen), kiwicha (<i>Amarathus caudatus</i> L.), and quinoa (<i>Chenopodium quinoa</i> Willd.) flours (SCF, SKF, and SQF, res...

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Bibliographic Details
Main Authors: Luz María Paucar-Menacho, Wilson Daniel Simpalo-López, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
bioactive compounds
biscuits
digestion
formulation
pseudocereals
sprouting
Online Access:https://www.mdpi.com/2304-8158/11/11/1533

Internet

https://www.mdpi.com/2304-8158/11/11/1533

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