A gluten-free biscuit fortified with lemon IntegroPectin
| Autor: | Domenico Nuzzo, Antonino Scurria, Pasquale Picone, Alessandro Guiducci, Mario Pagliaro, Giuseppe Pantaleo, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | ChemistrySelect 7 (2022). doi:10.1002/slct.202104247 info:cnr-pdr/source/autori:Domenico Nuzzo; Antonino Scurria; Pasquale Picone; Alessandro Guiducci; Mario Pagliaro; Pantaleo Giuseppe; Lorenzo Albanese; Francesco Meneguzzo; Rosaria Ciriminna/titolo:A Gluten-Free Biscuit Fortified with Lemon IntegroPectin/doi:10.1002%2Fslct.202104247/rivista:ChemistrySelect/anno:2022/pagina_da:/pagina_a:/intervallo_pagine:/volume:7 |
| DOI: | 10.21203/rs.3.rs-752972/v1 |
| Popis: | We report the first outcomes of producing a gluten-free biscuit by replacing 2.5 wt% of the rice flour used in the preparation of the cookie with lemon IntegroPectin, a new citrus pectin obtained from lemon processing waste via hydrodynamic cavitation showing exceptional antioxidant properties and (in vitro) high neuroprotective activity. The cookie’s friability, palate adhesion, flavor persistency and compactness remain virtually unchanged. Only the sweetness and the smell (flavor) of the functionalized cookie are lower than those of the commercial biscuit. Production of biscuits fortified with this new pectin might result not only in gluten-free and low-calorie cookies but also in a fortified cookie capable to aid in the prevention of chronic disease such as neuronal disorders. |
| Databáze: | OpenAIRE |
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