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Development of healthy, nutritious bakery products by incorporation of quinoa

AuthorsBallester Sánchez, Jaime; Millán-Linares, María del Carmen ; Fernández-Espinar, María Teresa ; Haros, Monika
KeywordsChenopodium 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
Issue Date1-Sep-2019
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 8(9): 379 (2019)
AbstractThe 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.
Description© The Author(s).
Publisher version (URL)https://doi.org/10.3390/foods8090379
Appears in Collections:(IG) Artículos
(IATA) Artículos
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