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Pancakes for a healthy diet: low-carb, prebiotic, gluten-free

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dc.contributor.authorKiprushkina, E.I.
dc.contributor.authorGolovinskaia, O.V.
dc.contributor.authorOvsyuk, E.A.
dc.contributor.authorBaklanova, V.V.
dc.contributor.authorAlekseeva, L.A.
dc.contributor.authorTulina, A.K.
dc.contributor.authorBeloded, V.R.
dc.contributor.authorShestopalova, I.A.
dc.date.accessioned2020-11-04T10:28:47Z
dc.date.available2020-11-04T10:28:47Z
dc.date.issued2020
dc.description.abstractThe 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2020, vol. 18, no. 4, pp. 2410–2424eng
dc.identifier.urihttp://hdl.handle.net/10492/6218
dc.identifier.urihttps://doi.org/10.15159/ar.20.230
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectpancakeseng
dc.subjectfunctional propertieseng
dc.subjectdietary fibereng
dc.subjecthealthy nutritioneng
dc.subjectarticleseng
dc.titlePancakes for a healthy diet: low-carb, prebiotic, gluten-freeeng
dc.typeArticleeng

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2020, Vol. 18, No. 4