This study shows how adding fermented quinoa flour enhances gluten-free pasta quality, suggesting nutritional benefits and improved sensory attributes.
Key Points
The addition of fermented quinoa flour improved the nutritional and technological quality of gluten-free pasta.
Samples with 10 wt.% fermented quinoa flour showed reduced cooking time and loss, enhancing the overall experience.
Texture analysis indicated significant softness and higher acceptability of pasta enriched with fermented quinoa flour.
Analysis revealed increased amino acid levels, suggesting improved nutritional value without compromising sensory attributes.