2024-03-28T23:21:45Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1913572021-12-27T16:53:54Zcom_10261_131com_10261_2com_10261_68col_10261_384col_10261_321
DIGITAL.CSIC
author
Ballester Sánchez, Jaime
author
Millán-Linares, María del Carmen
author
Fernández-Espinar, María Teresa
author
Haros, Monika
funder
Ministerio de Economía y Competitividad (España)
funder
Ministerio de Ciencia, Innovación y Universidades (España)
funder
European Commission
funder
Generalitat Valenciana
2019-09-23T13:52:41Z
2019-09-23T13:52:41Z
2019-09-01
Foods 8(9): 379 (2019)
2304-8158
http://hdl.handle.net/10261/191357
10.3390/foods8090379
2304-8158
http://dx.doi.org/10.13039/501100003329http://dx.doi.org/10.13039/501100003359http://dx.doi.org/10.13039/501100000780
31480631
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.
openAccess
Chenopodium quinoa
Bakery products
DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake)
FAO (Food and Agriculture Organization)
EFSA (European Food Safety Authority)
Protein quality
Polyunsaturated fatty acids
Dietary fibre
Mineral availability
Glycaemic index estimation
Development of healthy, nutritious bakery products by incorporation of quinoa
artículo
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URL
https://digital.csic.es/bitstream/10261/191357/1/Development_Ballester_Sanchez_Art2019.pdf
File
MD5
6e94026b379c1ea02077e7d981f75f94
317390
application/pdf
Development_Ballester_Sanchez_Art2019.pdf