Gluten-Free Cookies Enriched with Baobab Flour (<i>Adansonia digitata</i> L.) and Buckwheat Flour (<i>Fagopyrum esculentum</i>)

Gluten-Free Cookies Enriched with Baobab Flour (<i>Adansonia digitata</i> L.) and Buckwheat Flour (<i>Fagopyrum esculentum</i>)

To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate that baobab flour (BF) and buckwheat flour (BWF) wo...

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Bibliographic Details
Main Authors: Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa, Adrian Rivis
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Applied Sciences
Subjects:
gluten-free cookies
<i>Adansonia digitata</i>
<i>Fagopyrum esculentum</i>
celiac disease
individual polyphenols
antioxidant activity
Online Access:https://www.mdpi.com/2076-3417/13/23/12908

Internet

https://www.mdpi.com/2076-3417/13/23/12908

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