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

Food Chemistry

Volumn 239, Issue , 2018, Pages 679-687

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

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Alfalfa seed; Antioxidant activity; Cookies; Gluten free; Starch digestibility

Indexed keywords

AGENTS; ANTIOXIDANTS; FATTY ACIDS; PLANTS (BOTANY); STARCH;

ALFALFA SEEDS; ANTI-OXIDANT ACTIVITIES; COOKIES; GLUTEN-FREE; STARCH DIGESTIBILITIES;

NUTRITION;

LIPID; PROTEIN; STARCH; ANTIOXIDANT; GLUTEN;

ALFALFA; ALFALFA SEED FLOUR; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKIE; DIETARY FIBER; DIGESTION; DRY WEIGHT; FLAVOR; FLOUR; FOOD COLOR; FOOD QUALITY; FOOD TEXTURE; GLUTEN FREE DIET; HYDROLYSIS; IN VITRO STUDY; LIPID COMPOSITION; MOISTURE; NUTRITIONAL VALUE; PLANT SEED; RICE FLOUR; SENSORY EVALUATION; TASTE; ORYZA;

ANTIOXIDANTS; DIET, GLUTEN-FREE; FLOUR; GLUTENS; MEDICAGO SATIVA; ORYZA;

EID: 85021827014     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.004     Document Type: Article

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