ArticleFoods (Basel, Switzerland)2021
Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed.
- Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review.Foods (Basel, Switzerland) · 2026Review
- Buckwheat (Journal of agricultural and food chemistry · 2026Review
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- A Narrative Review on Pseudocereals and Cardiometabolic Health: Biological Mechanisms and Evidence from Human Studies.Nutrients · 2026Review
- The potential use of hydrogen in the extraction of phytochemicals from neglected and underutilized plant species for enhanced human nutrition.Frontiers in nutrition · 2026Review
- Assessment of Genotoxicity and Cytotoxicity of Tepary Bean (Life (Basel, Switzerland) · 2025Article
- Methodological Approach toFoods (Basel, Switzerland) · 2025Article
- Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products.Foods (Basel, Switzerland) · 2025Review
- Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects.Current research in food science · 2025Review
- Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- 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
- Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties.Food chemistry: X · 2024Article
- Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.Foods (Basel, Switzerland) · 2024Article
- An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.Foods (Basel, Switzerland) · 2024Article
- Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.Foods (Basel, Switzerland) · 2023Article
- Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy.Foods (Basel, Switzerland) · 2023Article
- Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.Plants (Basel, Switzerland) · 2023Article
- Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil.F1000Research · 2023Article
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Authors and funding
7 authors.
Funding
Abstract
A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.
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