The present invention relates to a flour of amaranth and / or quinoa, to a process for its production as well as the use of the same, as a substitute for food additives in the production of food. The present invention further relates to a food, which the flour of amaranth and / or ...
Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour. Purpose - Yam flour (YMF) is an important staple food in the tropics but its utilization is limited by low nutrient and consumer acceptability. The aim of ... SO Babalola...
US5244689 * Feb 2, 1987 Sep 14, 1993 Slimak Karen M Flour, bread, milk, and other products from white sweet potatoes cassava, edible aroids, amaranth, yams, and lotusUS5244689 * 1987年2月2日 1993年9月14日 Slimak Karen M Flour, bread, milk, and other products from white sweet ...
Biscuits were formulated from a mixture of flours from wheat (WF), amaranth (AF) and JA (JAF). The baking condition (150 degrees C, 15 min) was selected based on the color and texture attributes of the baked products. The percentage of substitution of the wheat flour was limited by the...
The flour remained thermally stable up to 190°C, which limits the baking temperature. Biscuits were formulated from a mixture of flours from wheat (WF), amaranth (AF) and JA (JAF). The baking condition (150°C, 15min) was selected based on the color and texture attributes of the baked...
AmaranthQuinoaChiaPPAR-γObesityType 2 diabetesBakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread formulations containing whole flour from Amaranthus hypochondriacus (AB), Chenopodium quinoa (QB), Salvia hispanica L (ChB) or wheat (...