Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products

Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products

The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was perfo...

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Bibliographic Details
Main Authors: Marta Igual, Rosa M. Cámara, Francesca Fortuna, Patricia García-Herrera, Mercedes M. Pedrosa, Purificación García-Segovia, Javier Martínez-Monzó, Montaña Cámara
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
plant foods
bioactive compounds
functional foods
extrusion
Online Access:https://www.mdpi.com/2304-8158/13/21/3352
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