The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

• Published in: Antioxidants Vol. 8; no. 11; p. 565
• Main Authors: Šťastná, Kristýna, Mrázková, Martina, Sumczynski, Daniela, Cındık, Betül, Yalçın, Erkan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 16.11.2019; MDPI
• Subjects: abts; Acids; antioxidant; Antioxidants; Biological activity; Celiac disease; Cereals; chenopodium quinoa willd; Diet; Dietary fiber; Digestibility; Disease; dpph; Epicatechin; eragrostis tef l; flake; Gallic acid; Gluten; Grain; High-performance liquid chromatography; hplc; in vitro digestibility; Laboratories; Maltose; Nutritive value; oryza sativa l; Phenolic compounds; Quinoa; Spectrophotometry; Vitamin E; Czech Republic; Austria; United States > US; Ireland; antioxidant; Chenopodium quinoa Willd; DPPH; Oryza sativa L; in vitro digestibility; flake; Eragrostis tef L; ABTS; HPLC

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals ( , and ) and to analyze their fibre, sugar, and in vitro digestibility values....