The number of people suffering from food allergies and intolerances has been increasing in recent years cereal proteins are the most common allergens. Pseudocereals represent perspective alternative nutrition with a positive effect on human body. aim work was to analyze proteome selected varieties wheat (Triticum aestivum L.), oats (Avena sativa) buckwheat (Fagopyrum esculentum Moench.) using t...

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans arabinoxylans, as well bioactive substances accompanying dietary fiber. Most types whole-wheat have unfavorable baking sensory properties. The finest granulation bran particles in the flour has significant effect on reducing or eliminating these defi...

The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, teff seeds were evaluated. changes in proximate composition, color values, rheological parameters, volatile profile, sensory, microbiological the samples stored at 4 °C for 90 days assessed. Significant differences initial contents dry matter, protein, fat observed amon...

Abstract Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or from other, non-wheat grains instead refined are often constrained with lack their techno-functionality, despite associated beneficial effect on consumers' health and well-being. Most available studies investigating possibilities improve technological sensory quality ...

“Plant-based beverages,” “plant-based milk” and “milk alternatives” are terms commonly used to refer drinks made from plants, such as legumes, cereals, pseudocereals, nuts. This study aimed evaluate the perception consumption of nut-based beverages by Brazilian consumers. An online questionnaire was prepared with socioeconomic questions disseminated in digital media following established ethica...

The consumption of foods with high protein content from pseudocereals is great industrial interest. Pasta has a gluten content; consequently, obtaining these gluten-free products technological challenge. obtained quinoa show excellent results in and fiber low glycemic index. This work focused on studying the effect fat production long pasta by extrusion different mixtures hyperprotein (HHP). It...

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements the context of application EPS-producing Lactobacillus spp. different industries are discussed. Various chemical physical EPS, such as structural, rheological, shelf-life enhancement products, mentione...