ArticleFoods (Basel, Switzerland)2019
Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization.Frontiers in nutrition · 2026Article
- Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy.Foods (Basel, Switzerland) · 2023Article
- The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.International journal of food science · 2023Article
- Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes.Journal of food science and technology · 2022Article
- Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product.Journal of food science and technology · 2022Article
- Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour.Antioxidants (Basel, Switzerland) · 2021Article
- Immunonutritional Bioactives fromNutrients · 2021Article
- Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread.Foods (Basel, Switzerland) · 2020Article
- Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa.Foods (Basel, Switzerland) · 2020Article
- Introduction to the Special Issue: Foods of Plant Origin.Foods (Basel, Switzerland) · 2019Article
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Authors and funding
4 authors.
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Abstract
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 Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population's health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.
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