Amer, A., Khalil, A., Kandil, A. (2023). CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS. Menoufia Journal of Food and Dairy Sciences, 8(11), 119-120. doi: 10.21608/mjfds.2023.341055
Azza Adel Ahmed Amer; A. H. M. Khalil; A. A. A. Kandil. "CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS". Menoufia Journal of Food and Dairy Sciences, 8, 11, 2023, 119-120. doi: 10.21608/mjfds.2023.341055
Amer, A., Khalil, A., Kandil, A. (2023). 'CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS', Menoufia Journal of Food and Dairy Sciences, 8(11), pp. 119-120. doi: 10.21608/mjfds.2023.341055
Amer, A., Khalil, A., Kandil, A. CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS. Menoufia Journal of Food and Dairy Sciences, 2023; 8(11): 119-120. doi: 10.21608/mjfds.2023.341055
CHEMICAL AND TECHNOLOGICAL STUDIES ON QUINOA SEEDS
2Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.
3Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ.
Abstract
The Objectives of this Study were to:
To extract the quinoa protein isolate (QPI) and optimize the extraction conditions to obtain the QPI with a higher protein content (~90%)
Supporting bakery products with a full protein source by adding different proportions of quinoa flour
Increase protein in bakery products by adding quinoa flour and protein isolates
Replacing soybean in beef Berger with quinoa flour for people suffering from hemolytic anemia
Add protein isolates to its nutritional value similar to milk casein
Study of chemical composition to benefit from nutritional value
Study the functional characteristics of protein and quinoa flour for use in the food industry to produce gluten-free food
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