Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Ten advanced breeding lines of quinoa were evaluated for their physicochemical and functional characteristics. These novel breeding lines were used in two model foods, including cookies and cooked grains, to understand the influence of their characteristics on the product quality. The cookies were b...

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Veröffentlicht in:	Journal of food science 2022-12, Vol.87 (12), p.5225-5239
Hauptverfasser:	Nalbandian, Elizabeth, Pietrysiak, Ewa, Murphy, Kevin M., Ganjyal, Girish M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Breeding Bulk density Climatic conditions cookies Cooking Correlation Diameters Flour Food Food processing Food quality Information processing Nutrient content pasting Product quality Quality management Quinoa quinoa grains Thermal properties Thermodynamic properties Water uptake whole quinoa flours
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