Research Explorer

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Project

Processing of pseudocereals: nutritional and technological implications

Outputs and Outcomes

Code

01D07917

Duration

01 October 2017 → 30 September 2021

Funding

Regional and community funding: Special Research Fund

Promotor

Mia Eeckhout

Fellow

Phara De Bock

Research disciplines

Agricultural and food sciences
- Food and additive engineering
- Food physics
- Food technology

Keywords

pseudocereals digestibility functionality bread extrusion

Project description

There is a growing interest in the grain processing industry to nutritionally enrich grain products by incorporating pseudocereals. In order to guarantee an optimal utilization of quinoa, buckwheat and amaranth in food applications, the nutritional and technological properties of these pseudocereals
and the impact of processing on both aspects will be studied.

English

Dutch

English

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