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

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

doi:10.1016/j.foodchem.2017.07.004

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

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

Risultato della ricerca: Contributo in rivista › Articolo › peer review

41 Citazioni (Scopus)

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 (pÂ

Lingua originale	Inglese
pagine (da-a)	679-687
Numero di pagine	9
Rivista	Food Chemistry
Volume	239
DOI	https://doi.org/10.1016/j.foodchem.2017.07.004
Stato di pubblicazione	Pubblicato - 2018

Keywords

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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10.1016/j.foodchem.2017.07.004

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

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{\^A} ",

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author = "Gianluca Giuberti and Gabriele Rocchetti and Samantha Sigolo and Paola Fortunati and Luigi Lucini and Antonio Gallo",

year = "2018",

doi = "10.1016/j.foodchem.2017.07.004",

language = "English",

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AU - Giuberti, Gianluca

AU - Rocchetti, Gabriele

AU - Sigolo, Samantha

AU - Fortunati, Paola

AU - Lucini, Luigi

AU - Gallo, Antonio

PY - 2018

Y1 - 2018

N2 - 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 (pÂ

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KW - Analytical Chemistry

KW - Antioxidant activity

KW - Antioxidants

KW - Cookies

KW - Diet, Gluten-Free

KW - Flour

KW - Food Science

KW - Gluten-free

KW - Glutens

KW - Medicago sativa

KW - Oryza

KW - Starch digestibility

KW - Alfalfa seed

KW - Analytical Chemistry

KW - Antioxidant activity

KW - Antioxidants

KW - Cookies

KW - Diet, Gluten-Free

KW - Flour

KW - Food Science

KW - Gluten-free

KW - Glutens

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KW - Oryza

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UR - http://hdl.handle.net/10807/114517

UR - http://www.elsevier.com/locate/foodchem

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JO - Food Chemistry

JF - Food Chemistry

ER -

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

Abstract

Keywords

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