Pancakes for a healthy diet: low-carb, prebiotic, gluten-free
Laen...
Kuupäev
2020
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The work aims to develop pancake recipes corresponding to the standards of a healthy
diet by replacing traditional components with ingredients containing nutritional functional
properties. Corn and rice flour are gluten-free and can be used to design gluten-free pancakes.
Barley flour contains beta-glucans, a large amount of fiber, reduces the glycemic index of
products, is useful not only for a healthy diet but also for people suffering from diabetes and
obesity. Rye flour is low in calories, as millet flour contains dietary fiber, vitamins, and lowers
cholesterol. Dietary fiber and inulin contribute to the regulation of intestinal microbiota. The
results show the possibility of 100% replacement of wheat flour with other types of flour in the
production of low-carb, prebiotic, and gluten-free pancakes. The water absorption capacity of
flour, dough viscosity, humidity, texture of products, and sensory analysis of finished products
were investigated. Replacing wheat flour with alternative types of flour can improve the
nutritional value of products, increase the content of dietary fiber, and reduce the calorie content
of pancakes.
Kirjeldus
Märksõnad
pancakes, functional properties, dietary fiber, healthy nutrition, articles