Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts

Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts

The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chron...

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Bibliographic Details
Main Authors: Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
α-glucosidase
sugars bioccesibility
coffee by-products
inulin
antioxidant coffee fibre
gluten-free bread
Online Access:http://www.journalssystem.com/pjfns/Nutritional-quality-potential-health-promoting-properties-and-sensory-perception,104612,0,2.html
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