Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies
Abstract Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explo...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1739 |