QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION

Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of heavy gluten which is not suited for people suffering from celiac diseases. Besides, the content of proteins, vitamins and microelements in se...

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Autores principales:	Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Olga GERYCH
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	quinoa semolina mixtures viscosity Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/efacae2f9a03479fac62a8ec66dbfed4
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spelling	oai:doaj.org-article:efacae2f9a03479fac62a8ec66dbfed42021-12-02T19:27:32ZQUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION2068-66092559-6381https://doaj.org/article/efacae2f9a03479fac62a8ec66dbfed42017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/529/501https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of heavy gluten which is not suited for people suffering from celiac diseases. Besides, the content of proteins, vitamins and microelements in semolina is comparatively poor. Quinoa is a pseudo-grain crop imported mostly from South America. Quinoa can be considered as a substitute for semolina since it is rich in vitamins, proteins, amino acids and microelements, and targeted especially to the customers suffering from celiac disease, allergic to gluten or having special dietary requirements. It is important to investigate and compare some rheological properties of quinoa and semolina in order to ensure safe and effective interchanges in the technology of cereals production. It has been found that swelling of the quinoa mixtures is higher than that of the semolina mixtures. A rise in temperature causes initial increase in volume of the dispersed phase particles followed by fast destruction of the cereal disperse systems. Viscosity of the quinoa mixtures shows a sharp rise when mass percent of the cereal exceeds 13 % while in case of semolina mixtures, the same phenomenon occurs after 16 %. A rise in viscosity is unwanted since it lowers the quality of the material used. It can be avoided to some extent by partial substitution of semolina with quinoa as 1:0.8.Sergiy BORUKIgor WINKLEROlga ROMANOVSKAOlga GERYCHStefan cel Mare University of Suceavaarticlequinoasemolinamixtures viscosityFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 196-201 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	quinoa semolina mixtures viscosity Food processing and manufacture TP368-456
spellingShingle	quinoa semolina mixtures viscosity Food processing and manufacture TP368-456 Sergiy BORUK Igor WINKLER Olga ROMANOVSKA Olga GERYCH QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION
description	Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of heavy gluten which is not suited for people suffering from celiac diseases. Besides, the content of proteins, vitamins and microelements in semolina is comparatively poor. Quinoa is a pseudo-grain crop imported mostly from South America. Quinoa can be considered as a substitute for semolina since it is rich in vitamins, proteins, amino acids and microelements, and targeted especially to the customers suffering from celiac disease, allergic to gluten or having special dietary requirements. It is important to investigate and compare some rheological properties of quinoa and semolina in order to ensure safe and effective interchanges in the technology of cereals production. It has been found that swelling of the quinoa mixtures is higher than that of the semolina mixtures. A rise in temperature causes initial increase in volume of the dispersed phase particles followed by fast destruction of the cereal disperse systems. Viscosity of the quinoa mixtures shows a sharp rise when mass percent of the cereal exceeds 13 % while in case of semolina mixtures, the same phenomenon occurs after 16 %. A rise in viscosity is unwanted since it lowers the quality of the material used. It can be avoided to some extent by partial substitution of semolina with quinoa as 1:0.8.
format	article
author	Sergiy BORUK Igor WINKLER Olga ROMANOVSKA Olga GERYCH
author_facet	Sergiy BORUK Igor WINKLER Olga ROMANOVSKA Olga GERYCH
author_sort	Sergiy BORUK
title	QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION
title_short	QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION
title_full	QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION
title_fullStr	QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION
title_full_unstemmed	QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION
title_sort	quinoa as a substitute for semolina: some aspects and problems of introduction
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/efacae2f9a03479fac62a8ec66dbfed4
work_keys_str_mv	AT sergiyboruk quinoaasasubstituteforsemolinasomeaspectsandproblemsofintroduction AT igorwinkler quinoaasasubstituteforsemolinasomeaspectsandproblemsofintroduction AT olgaromanovska quinoaasasubstituteforsemolinasomeaspectsandproblemsofintroduction AT olgagerych quinoaasasubstituteforsemolinasomeaspectsandproblemsofintroduction
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QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION

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