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Abstract With the increased gluten sensitivity cases in today's world, demand for the gluten free food products has increased. The current study examines the whole grain gluten-free flour of some… Click to show full abstract
Abstract With the increased gluten sensitivity cases in today's world, demand for the gluten free food products has increased. The current study examines the whole grain gluten-free flour of some under investigated minor cereals viz. sorghum (SOF), buck wheat (BUF), proso millet (PRF), pearl millet (PEF) and foxtail millet (FXF) for their chemical composition, functional, structural, thermal and nutraceutical properties. Moisture, protein, fat, ash and carbohydrate content among the sample flours varied significantly. Water absorption capacity (WAC) and oil absorption capacity (OAC) showed significantly (P
Journal Title: Food Hydrocolloids
Year Published: 2020
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