IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR
نویسندگان
چکیده
منابع مشابه
Sensory and Nutritional Evaluation of Value Added Products using Peanut Flour for Nutritional and Health Benefits
Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...
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Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or pseudograin, has been recognized as a complete food due to its protein quality. It has remarkable nutritional properties; not only from its protein content (15%) but also from its great amino acid balance. It is an important source of minerals and vitamins, and has also been found to contain compounds like polyphenols, ph...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2015
ISSN: 2090-3731
DOI: 10.21608/jfds.2015.50109