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| Gewehr,Márcia Flach; Pagno,Carlos Henrique; Danelli,Daiane; Melo,Lívia Marchi de; Flôres,Simone Hickmann; Jong,Erna Vogt de. |
| ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quinoa flakes/nutritional evaluation; Quinoa flakes/beneficial effects; Composition; Bread/processing/effects; Bread/ nutritional evaluation; Tocopherols. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000200337 |
