Influence of malted buckwheat, foxtail and proso millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies

Influence of malted buckwheat, foxtail and proso millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies

The gluten-free cookies with improved nutritional value and health promoting qualities were prepared by substituting rice flour with malted buckwheat (BW), foxtail millet (FM) and proso millet (PM) flours at 15 % and 30 % levels. The characteristics of malted BW, FM and PM flours obtained after germ...

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Bibliographic Details
Main Authors: Supriya Kumari, Balwinder Singh, Amritpal Kaur
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Buckwheat
Millets
Malt
Rheology
Texture
Protein digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23003787

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http://www.sciencedirect.com/science/article/pii/S2772753X23003787

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