Physico-chemical, textural, sensory and antioxidant characteristics of gluten - Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour
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- 作者：Romee Jan ; romeejan12@gmail.com" class="auth_mail" title="E-mail the corresponding author ; D.C. Saxena ; Sukhcharn Singh
- 关键词：Chenopodium ; Germination ; Gluten free cookies ; Antioxidant activity ; Total phenolic
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：281-287
- 全文大小：467 K
文摘
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Germination effect on the nutritional benefits of Chenopodium album flour cookies was studied.
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Germination provides gluten free cookies with nutritionally superior quality.
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Antioxidant activity, total phenolic content and dietary fibre content of gluten free cookies increased.
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Pasting viscosity and pasting temperature values were reduced by germination.
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Gluten-free cookies with higher acceptability were obtained.