ArticleMolecules (Basel, Switzerland)2021
Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Effect of the Replacement of Corn (Life (Basel, Switzerland) · 2026Article
- Melon Peel Incorporation in Soy Protein-Maize Starch Extrudates: Effects of Formulation and Extrusion Variables on Chemical Composition, Antioxidant and Sensory Properties.International journal of food science · 2026Article
- Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours.Foods (Basel, Switzerland) · 2025Article
- Postbiotics in the Bakery Products: Applications and Nutritional Values.Probiotics and antimicrobial proteins · 2025Review
- Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours.Molecules (Basel, Switzerland) · 2025Article
- Effects of Extrusion Treatment on the Physicochemical and Baking Quality ofGels (Basel, Switzerland) · 2025Article
- Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.Foods (Basel, Switzerland) · 2024Article
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- Health-promoting benefits of lentils: Anti-inflammatory and anti-microbial effects.Current research in physiology · 2024Review
- Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors.
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Abstract
Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (
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