Affiliation:
1. Food Technology, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, 49022 Zamora, Spain
Abstract
Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. The aim of the current study was to evaluate the nutritional quality of ten commercially available flours made from rice, pea, chickpea, soybean and hemp. The proximate composition (moisture, fat, fiber, protein, starch and carbohydrates), the mineral composition (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb), the phenolic composition (total phenols, total flavonoids, flavanones and dihydrofavonols, and total antioxidant capacity) and the fatty acid profile were analyzed. Results showed an important influence of the vegetable species but also of the brand on the flour composition. Soybean flours, followed by hemp, showed the highest phenolic content and antioxidant capacity. Hemp flour showed a low n6/n3 ratio, while pea flour contained a small amount of fat with a large amount of oleic acid and a satisfactory n6/n3 ratio.
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
Reference124 articles.
1. Innovation trends in the food industry: The case of functional foods;Bigliardi;Trends Food Sci. Technol.,2013
2. Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour;Millar;J. Food Compos. Anal.,2019
3. Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread;Mikulec;LWT,2019
4. Quality of glutenfree supplemented cakes and biscuits. International;Gambus;J. Food Sci. Nutr.,2009
5. Niro, S., D’Agostino, A., Fratianni, A., Cinquanta, L., and Panfili, G. (2009). Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds. Foods, 8.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献