Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products

Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products

The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the...

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Bibliographic Details
Main Authors: Laura Gazza, Valeria Menga, Federica Taddei, Francesca Nocente, Elena Galassi, Chiara Natale, Chiara Lanzanova, Silvana Paone, Clara Fares
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
gluten-free
pasting properties
antioxidant activity
pigmented maize
food grade sorghum
oat
Online Access:https://www.mdpi.com/2304-8158/13/7/990

Internet

https://www.mdpi.com/2304-8158/13/7/990

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