Location: Healthy Processed Foods Research
Title: Ancient grains quinoa, buckwheat, teff and amaranthAuthor
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Kahlon, Talwinder |
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Brichta, Jenny |
Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 1/12/2020 Publication Date: 4/30/2021 Citation: Kahlon, T.S., Brichta, J.L. 2021. Ancient grains quinoa, buckwheat, teff and amaranth. Book Chapter. 13:289-303. Interpretive Summary: Ancient whole grain, gluten-free Quinoa, Buckwheat, Teff and Amaranth flatbreads, pasta and snacks were formulated and sensory evaluated. All individuals would enjoy tasty, nutritious, ancient whole grain, gluten-free food including vegetarians and those sensitive to gluten. Flatbreads from gluten-free ancient grains made with the process technology used results in significantly less acrylamide formation. Technical Abstract: Ancient whole grain, gluten-free Quinoa, Buckwheat, Teff and Amaranth flatbreads, pasta and snacks were formulated and sensory evaluated. These health promoting foods were desirable and could be made in any home or commercial establishment. All individuals would enjoy tasty, nutritious, ancient whole grain, gluten-free easy to make flatbreads including vegetarians and those sensitive to gluten. These recipes offer consumers additional healthy choices and would lead to increase in whole grain consumption. Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Flatbreads from gluten-free ancient grains made with the process technology used results in significantly less acrylamide formation. |