Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours.

ABSTRACT: Demonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, such as high-value non-cereal seeds. Teff and watermelon seeds have been found suitable for the production of gluten-free flour, but so far, their potential to enrich conventional baking flours has not been comprehensively studied. Hence, the present study aimed at farinographic evaluation of dough based on refined wheat flour with additions of whole white teff (TF) and watermelon seed (WSF) and pomace (DWSF) flours (tested levels 10%, 20%, and 30%), as well as possibly extensive chemical characterization of the plant material tested, including LC-MS/MS, GC-MS, total phenolics, flavonoids, melatonin, and antioxidant

SUBMITTER: Jaroszewska A 

PROVIDER: S-EPMC10096663 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature