Gluten-Free Ancient Whole Grain Buckwheat Snacks
نویسندگان
چکیده
منابع مشابه
Sensory evaluation of gluten-free quinoa whole grain snacks
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent jo...
متن کاملEffect of Buckwheat Flour on Microelements and Proteins Contents in Gluten-Free Bread
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103–108. Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitam...
متن کاملPreparation and Evaluation of Gluten Free Ready to Serve Buckwheat Product
The present study pertains to the development of a gluten free ready to serve buckwheat nutritious powdered product. The process consists of dehulling and extrusion of dehulled buckwheat from which ready to serve buckwheat flour is obtained. The ready to serve flour is further utilized for product development by mixing it with skimmed milk powder, sugar and food grade additives. The developed p...
متن کاملAntioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...
متن کاملComparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits
Recovery of gluten in buckwheat flour was evaluated as part of an effort to produce wheat-contaminated buckwheat flours that could be used as reference materials (RMs) for testing the presence of gluten in buckwheat. RMs of buckwheat containing 0, 20, 100 and 1000 ppm gluten were created and tested by ELISA. The Gluten-Check kit detected gluten accurately at all levels; RIDASCREEN and Biokits t...
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ژورنال
عنوان ژورنال: Nutrition & Food Science International Journal
سال: 2018
ISSN: 2474-767X
DOI: 10.19080/nfsij.2018.06.555687