ArticleFood science & nutrition2020
Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Utilization of okra (Abelmoschus esculentus L.) and its byproducts for developing novel nutrient-rich food products.Scientific reports · 2026Article
- Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.Food science & nutrition · 2024Article
- An Integrated Extraction-Purification Process for Raspberry Leaf Polyphenols and Their In Vitro Activities.Molecules (Basel, Switzerland) · 2023Article
- A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds.Foods (Basel, Switzerland) · 2023Article
- Principle and Application of Steam Explosion Technology in Modification of Food Fiber.Foods (Basel, Switzerland) · 2022Review
- Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application.Molecules (Basel, Switzerland) · 2022Review
- Steam explosion enhances phenolic profiles and antioxidant activity in mung beans.Food science & nutrition · 2022Article
- Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies.Frontiers in nutrition · 2022Article
- Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran.Frontiers in nutrition · 2022Article
- Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies.Food science & nutrition · 2020Article
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Authors and funding
7 authors.
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Abstract
Health-conscious consumers are increasingly interested in gluten-free (GF) foods. Raw okra seed (ROS) flour and steam-exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhibited significant effects on enhancing the release of dietary fibers and lipids in okra seed flour at moderate explosion pressure. Although steam explosion caused the loss of flavonoid compounds, moderate high explosion pressure enhanced the release of total phenolics ranged from 294.57 to 619.07 mg GAE/100 g DM with significantly improved DPPH
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