Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour.

ABSTRACT: Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total pheno

SUBMITTER: Rico D 

PROVIDER: S-EPMC8467424 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature