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 < 0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p < 0.05), whereas the starch hydrolysis index decreased linearly (p < 0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies.
Lingua originaleEnglish
pagine (da-a)679-687
Numero di pagine9
RivistaFood Chemistry
Stato di pubblicazionePubblicato - 2018


  • Alfalfa seed
  • Analytical Chemistry
  • Antioxidant activity
  • Antioxidants
  • Cookies
  • Diet, Gluten-Free
  • Flour
  • Food Science
  • Gluten-free
  • Glutens
  • Medicago sativa
  • Oryza
  • Starch digestibility

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