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- W4288758091 abstract "Background: Recently there has been increasing interest in the production of gluten-free (GF) foods from pseudo-cereals, without celiac activity, in order to fulfil the specific needs of people affected by celiac disease. Bakery products, particularly gluten-free muffins, represent one of the most consumed foods around the world and may be an interesting objective. Methods: The present study assessed the nutritional composition, dialyzable mineral contents, lysine, methionine and storage stability of maize and quinoa muffins. Result: The substitution of maize flour with quinoa flour augmented the crude protein (8.96 to 11.14%), fat (24.70 to 27.77%), fibre (1.54 to 6.28%), ash (1.86 to 2.62%) and carbohydrate (42.76 to 29.07%) in muffins. The lysine and methionine contents of quinoa muffins were 122.4 and 85.4 per cent higher than control muffins. The muffins could be stored at room temperature up to 3 days without any food additive. The distinctive protein, essential amino acid and mineral characteristics of quinoa muffins open a new promising prospect for utilization of quinoa flour not only on industrial scale but also at household scale, for prevention of hidden hunger and malnutrition. Quinoa muffins can also cater to the needs of wellness market segment with taste." @default.
- W4288758091 created "2022-07-30" @default.
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- W4288758091 date "2022-07-30" @default.
- W4288758091 modified "2023-09-26" @default.
- W4288758091 title "Effect of Amalgamation of Quinoa on Contents of Essential Amino Acids, Proximates, Dialyzable Minerals and Storage Stability of Gluten and Egg Free Maize Muffins" @default.
- W4288758091 doi "https://doi.org/10.18805/ajdfr.dr-1917" @default.
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