Whole Grain Gluten-Free High Protein Vegetable Snacks of Buckwheat Peanut Meal and Kale
نویسندگان
چکیده
منابع مشابه
Sensory evaluation of gluten-free quinoa whole grain snacks
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent jo...
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Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...
متن کاملEffect of Buckwheat Flour on Microelements and Proteins Contents in Gluten-Free Bread
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103–108. Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitam...
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The present study pertains to the development of a gluten free ready to serve buckwheat nutritious powdered product. The process consists of dehulling and extrusion of dehulled buckwheat from which ready to serve buckwheat flour is obtained. The ready to serve flour is further utilized for product development by mixing it with skimmed milk powder, sugar and food grade additives. The developed p...
متن کاملCorn Gluten Meal Applicator for Weed Control in Organic Vegetable Production
Producers of organic vegetables often report that weeds are their most troublesome production problem. Corn gluten meal (CGM), a by-product of the wet-milling process Qf corn, is phytotoxic. As a preemergence or preplant-incorporated herbicide, CGM inhibits root development, decreases shoot length, and reduces plant survival of weed or crop seedlings. The development of a mechanized application...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2018
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2018.94026