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Open AccessArticle

Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

1
Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
2
Vegetable Protein Group, Instituto de la Grasa (IG-CSIC), 41013 Seville, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 379; https://doi.org/10.3390/foods8090379
Received: 24 July 2019 / Revised: 26 August 2019 / Accepted: 27 August 2019 / Published: 1 September 2019
(This article belongs to the Special Issue Foods of Plant Origin)
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. View Full-Text
Keywords: 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 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
MDPI and ACS Style

Ballester-Sánchez, J.; Millán-Linares, M.C.; Fernández-Espinar, M.T.; Haros, C.M. Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods 2019, 8, 379.

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