In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p 

Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., Gallo, A., Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics, <<FOOD CHEMISTRY>>, 2018; 239 (15 January 2018): 679-687. [doi:10.1016/j.foodchem.2017.07.004] [http://hdl.handle.net/10807/114517]

Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics

Giuberti, Gianluca;Rocchetti, Gabriele;Sigolo, Samantha;Fortunati, Paola;Lucini, Luigi;Gallo, Antonio
2018

Abstract

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p 
Inglese
Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., Gallo, A., Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics, <<FOOD CHEMISTRY>>, 2018; 239 (15 January 2018): 679-687. [doi:10.1016/j.foodchem.2017.07.004] [http://hdl.handle.net/10807/114517]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10807/114517
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