Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values...

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Bibliographic Details
Main Authors: Milovanović Mirjana M., Demin Mirjana A., Vucelić-Radović Biljana V., Žarković Branka M., Stikić Radmila I.
Format: Article
Language:English
Published: University of Belgrade - Faculty of Agriculture, Belgrade 2014-01-01
Series:Journal of Agricultural Sciences (Belgrade)
Subjects:
quinoa
buckwheat
pumpkin
bread
functional food
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-8109/2014/1450-81091403319M.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-8109/2014/1450-81091403319M.pdf

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