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Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars.

Food research international (Ottawa, Ont.) - 1 Nov 2024

Pietrysiak Ewa, Zak Angelika, Ikuse Marina, Nalbandian Elizabeth, Kloepfer Ivy, Hoang Luuvan, Vincent Marc, Jeganathan Brasathe, Ganjyal Girish M

Abstract excerpt

The utilization of quinoa in food production requires comprehensive information on its processing characteristics. Twenty-five new quinoa cultivars developed by the Northern Quinoa Breeding Program, grown in three Canadian locations over two seasons, were characterized for their proximate composition, pasting properties, thermal properties, water absorption index, water solubility index, foaming capacity, foaming...

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PMID: 39277215
DOI: 10.1016/j.foodres.2024.114903

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