ArticleInternational journal of food science2023
The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
Article in International journal of food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature.Food chemistry: X · 2026Article
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
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Authors and funding
2 authors.
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Abstract
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume (2.88 ± 0.09 cm
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Registered trials
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