Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies

Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhi...

Descripción completa

Detalles Bibliográficos
Autores principales: Hu, Lei, Guo, Jiamin, Zhu, Xiwei, Liu, Rui, Wu, Tao, Sui, Wenjie, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455944/
https://www.ncbi.nlm.nih.gov/pubmed/32884721
http://dx.doi.org/10.1002/fsn3.1739

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455944/
https://www.ncbi.nlm.nih.gov/pubmed/32884721
http://dx.doi.org/10.1002/fsn3.1739

Ejemplares similares