Ready-to-eat breakfast cereals (RTE-BC) is either extruded product from flour (or) flaked corn, wheat rice commonly used as in western countries. Cereal fortification helps to eliminate many nutritional deficiencies various developed nations including United States. Recent techniques make bio-available vitamins and minerals overcome the such iron, calcium etc. The main objective of this study w...

The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreo...

Quinoa (Chenopodium quinoa Willd.) is a highly salt-tolerant species subdivided into five ecotypes and exhibiting broad intra-specific differences in tolerance levels. In a greenhouse study, Chilean landraces belonging either to the salares (R49) or coastal lowlands (VI-1, Villarrica) ecotype with contrasting agro-ecological origins were investigated for their responses to high salinity. The ef...

Quinoa can be an important source of silage as alternative forage crop. However, there is limited information on the ensiling quinoa. This study aimed to investigate fermentation quality, nutritive value and aerobic stability quinoa cultivars harvested at different plant growing stages. The experiment was carried out in experimental area Hatay Mustafa Kemal University, Faculty Agriculture 2019 ...

The experiment on “Performance of quinoa (Chenopodium Willd.) under varied sowing windows and planting patterns” was carried out at Main Research Station, Hebbal, UAS, GKVK, Bengaluru, during Kharif-2019. constituted four dates (D1: July second fortnight, D2: August first D3: fortnight D4: September fortnight) patterns (S1: 30 × 15 cm, S2: 45 S3: 60 cm S4: 75 cm) replicated thrice laid in split...

<p><em>Muffin cake, also known as “Quick Bread”, is one of the bread products that considered a quick because it practical and type cake easy to consume. This product has any variety flavors, from salty, sweet savory depending on varied contents muffin cake. Generally, cakes are made wheat flour mixed together with other ingridients such eggs sugar. Wheat can be said most important ...