ArticleFoods (Basel, Switzerland)2018
Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed.
- Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review.Foods (Basel, Switzerland) · 2026Review
- Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention.Foods (Basel, Switzerland) · 2026Review
- The Rise of Plant-Based Proteins: Consumer Perception and Challenges.Food science & nutrition · 2026Review
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.Foods (Basel, Switzerland) · 2025Article
- A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects.Current research in food science · 2025Review
- Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer.Foods (Basel, Switzerland) · 2024Review
- Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications.Foods (Basel, Switzerland) · 2024Review
- Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation.Nutrients · 2024Review
- Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania.Plants (Basel, Switzerland) · 2023Article
- Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Foods (Basel, Switzerland) · 2023Article
- Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.Plants (Basel, Switzerland) · 2023Article
- Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.Foods (Basel, Switzerland) · 2022Article
- Actinidin in Green and SunGold Kiwifruit Improves Digestion of Alternative Proteins-An In Vitro Investigation.Foods (Basel, Switzerland) · 2022Article
- Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.Foods (Basel, Switzerland) · 2022Article
- Beyond the Cereal Box: Breeding Buckwheat as a Strategic Crop for Human Nutrition.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Review
- Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste.Foods (Basel, Switzerland) · 2021Article
- Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Foods (Basel, Switzerland) · 2021Article
- Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.Foods (Basel, Switzerland) · 2021Article
- Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.Foods (Basel, Switzerland) · 2021Review
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2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate⁻polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at ~50 kDa and low molecular weight bands corresponding to the globulin fraction (~50 kDa) and albumin fraction (~10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich pseudocereal ingredients.
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