Nutritional and Functional Properties of Gluten-Free Flours
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except...
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MDPI AG
2021-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/14/6283 |
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| author | Alina Culetu Iulia Elena Susman Denisa Eglantina Duta Nastasia Belc |
| author_facet | Alina Culetu Iulia Elena Susman Denisa Eglantina Duta Nastasia Belc |
| author_sort | Alina Culetu |
| collection | DOAJ |
| description | This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta. |
| first_indexed | 2024-03-10T09:47:08Z |
| format | Article |
| id | doaj.art-a05fb87e320c40d88f099c21718f2d9f |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:47:08Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-a05fb87e320c40d88f099c21718f2d9f2023-11-22T03:07:22ZengMDPI AGApplied Sciences2076-34172021-07-011114628310.3390/app11146283Nutritional and Functional Properties of Gluten-Free FloursAlina Culetu0Iulia Elena Susman1Denisa Eglantina Duta2Nastasia Belc3National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaNational Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaNational Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaNational Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaThis study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.https://www.mdpi.com/2076-3417/11/14/6283gluten-free flourgramplantainchickpeatiger nutpseudo-cereal |
| spellingShingle | Alina Culetu Iulia Elena Susman Denisa Eglantina Duta Nastasia Belc Nutritional and Functional Properties of Gluten-Free Flours Applied Sciences gluten-free flour gram plantain chickpea tiger nut pseudo-cereal |
| title | Nutritional and Functional Properties of Gluten-Free Flours |
| title_full | Nutritional and Functional Properties of Gluten-Free Flours |
| title_fullStr | Nutritional and Functional Properties of Gluten-Free Flours |
| title_full_unstemmed | Nutritional and Functional Properties of Gluten-Free Flours |
| title_short | Nutritional and Functional Properties of Gluten-Free Flours |
| title_sort | nutritional and functional properties of gluten free flours |
| topic | gluten-free flour gram plantain chickpea tiger nut pseudo-cereal |
| url | https://www.mdpi.com/2076-3417/11/14/6283 |
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