Pasting and rheological properties of quinoa‐oat composites

Quinoa (Chenopodium, quinoa) flour, known for its essential amino acids, was composited with oat products containing β‐glucan known for lowering blood cholesterol and preventing heart disease. Quinoa–oat composites were developed and evaluated for their pasting and rheological properties by a Rapid...

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Veröffentlicht in:	International journal of food science & technology 2015-04, Vol.50 (4), p.878-884
Hauptverfasser:	Inglett, George E, Chen, Diejun, Liu, Sean X
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids beta-glucans Blood Chenopodium Cholesterol Dietary fiber Elasticity/viscosity essential amino acids flour functional food Functional foods heart diseases modulus of elasticity nutritive value oat bran oats pasting properties Quinoa Rheological properties Rheology rheometers Surface layer Texture viscosity water holding capacity
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