Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseu...

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Bibliographic Details
Main Authors: Loreto Alonso-Miravalles, James A. O’Mahony
Format: Article
Language:English
Published: MDPI AG 2018-05-01
Series:Foods
Subjects:
pseudocereal
cereal
protein-rich ingredients
macronutrient
protein profile
morphology
rheological properties
Online Access:http://www.mdpi.com/2304-8158/7/5/73

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