ArticleFood science & nutrition2025
Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Harnessing underutilized food crops for sustainable extruded snack production: a scoping review.Frontiers in nutrition · 2026Review
- Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion.Food science & nutrition · 2025Article
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Authors and funding
4 authors.
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Abstract
The growing demand for gluten-free products (GFP) among individuals with celiac disease and those adhering to gluten-free diets has prompted research into alternative flour sources offering enhanced nutritional profiles. This study investigated how sprouting and extrusion affect the quality attributes of GFP-based instant flour. The effects of feed moisture content (14%, 17%, and 20%) and whole sprouted grass pea (SGP): sprouted quinoa (SQ) blends (25:75, 50:50, and 75:25 w/w) on the macro and microstructure, functional properties, and nutritional properties of extrudates were analyzed using a central composite design. Results revealed that optimal conditions were 18.94% feed moisture content and a 75:25 SQ:SGP ratio. Under these conditions, significant increases were observed in porosity, water absorption index, and antioxidant properties, along with reduced hardness (
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