Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family
and has gained attention due to its exceptional nutritional properties. Compared to other …

Over the last decade, there has been a promising increase in market trends toward plant
proteins. This trend is expected to persist in coming years due to more sustainability, lower …

Abstract Quinoa (Chenopodium quinoa Willd.) has gained considerable attention worldwide
during the past decade due to its nutritional and health benefits. However, its susceptibility to …

Thermo extrusion is a practical and achievable approach to produce flours with improved
techno-functional properties. The aim of this study was to compare the potential of different …

The aim of this study was to investigate the effects of different levels of quinoa flour addition
and feed moisture content on selected quality characteristics of instant noodles. Quinoa flour …

Extrusion processing characteristics of whole grain flours of three major millets (finger, foxtail
and pearl) were studied. Impacts of the extrusion processing conditions, including moisture …

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal celebrated for its excellent
nutritional quality and potential to improve global food security, especially in marginal …

The addition of dietary fiber pectin in extruded foods is beneficial for human health.
However, pectins with different methyl ester levels may have different effects on the quality of …

The goal of sustainable intensification of agriculture in Malawi has led to the evaluation of
innovative, regionally novel or under-utilized crop species. Quinoa (Chenopodium quinoa …

This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-
glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size …