Abstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
Highlights
Coeliac disease or gluten-related disorders including, wheat allergy and non-celiac gluten sensitivity cause major health problems for people when ingesting small amount of gluten [1]
More and more researches are being conducted to find formulations between different gluten-free flours and ingredients to obtain products that are similar to wheat-containing products
Oat, buckwheat, chickpea, tiger nut, and plantain flours were from Biorganik (Budapest, Hungary), while rice, millet, and amaranth flours were provided by Biosviat (Sofia, Bulgaria)
Summary
Coeliac disease or gluten-related disorders including, wheat allergy and non-celiac gluten sensitivity cause major health problems for people when ingesting small amount of gluten [1]. In addition to people who are forced to consume gluten-free products, the demand for these products has increased for people who want to follow a healthy diet In this sense, it is necessary to expand and diversify the food industry both in terms of progress in ingredients and formulations, and in the production of functional foods [2]. Gluten-free products are characterized by high starch content, low fiber content, short shelf life or texture issues, like increased bread crumb hardness [7]. Within this aim, more and more researches are being conducted to find formulations between different gluten-free flours and ingredients to obtain products that are similar to wheat-containing products
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