Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessib...

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Bibliographic Details
Main Authors: Luisina Monsierra, Pablo Sebastián Mansilla, Gabriela Teresa Pérez
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
<i>Zea mays</i> L.
antioxidant capacity
polyphenols
anthocyanins
dialysability
Online Access:https://www.mdpi.com/2304-8158/13/2/194

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