National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Preparation and qualitative evaluation of pasta with various portion of quinoa flour
BIGASOVÁ, Věra
Quinoa (Chenopodium quinoa) is a very nutritionally valuable crop with versatility. The aim of this work was a practical experiment to test the possibility of pasta production with different proportions of quinoa flour and evaluate their selected qualitative properties. The thesis includes also photos of pasta production and the results of questionnaires summarizing the views of consumers on pasta containing quinoa flour. We can advise to use of quinoa flour up to 30% share for the production of quinoa-semolina pasta. Adding eggs or the pregelatinized quinoa starch inches the possible share of quinoa in the pasta up to 40% representation.
Value and utilization of quinoa (Chenopodium quinoa Willd.) in human nutrition
BIGASOVÁ, Věra
Quinoa (Chenopodium quinoa) is a nutritionally high-quality crop with versatile utilisation. The aim of this thesis was to summarize the knowledge about the composition of the seeds of quinoa, their processing, utilization for human nutrition, utilization in diets; the influence of consumption of quinoa on human?s health, products on the market and the situation of growing and availability in the world and in the Czech Republic. Quinoa does not contain gluten, so it is a suitable foodstuff for people with the diagnosis celiac sprue. Now, we can expect that the number of people with this diagnosis will sharply increase in the Czech Republic, because of planned more detailed screening of the celiac sprue occurrence. Quinoa is as an excellent functional food high in quality protein and with positive impact on the human organism; therefore it is suitable for the extension and enrichment of diets healthy people too. The thesis includes also photographs of quinoa growing and the results of a questionnaire survey targeted to awareness of quinoa among people with celiac disease.

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