Agglomeration properties of gluten-free cereals such as corn, manioc, amaranth, buckwheat, and quinoa flours were investigated. The different states of agglomeration were identified by the evolution of rheological properties under water addition and shearing conditions using a Caleva ® mixer torque rheometer. The Mi-Pro ® highshear granulator has been used to produce wet agglomerates, which were characterized by fraction distribution, water content, density, and agglomeration yield. Results show that all samples present the same rheological characteristics: four agglomeration states are identified. The most highly developed cohesion was obtained with the amaranth flour with a mean torque of 2.4 N.m. Wet agglomeration with Mi-Pro ® granulator showed that all selected flours can be granulated except for manioc flour, which did not give agglomerates. Using corn flour leads to a better uniformity on the size distributions but less for amaranth, buckwheat and quinoa flours. This study shows that it is possible to agglomerate these gluten-free flours for the preparation of couscous, which may diversify the choice of couscous types for people suffering from celiac disease.
The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion on the phenolic amounts and their antioxidant potential of three prickly pear variety extracts. The total phenolic compounds (phenolic, fl avonoid, and proanthocyanidin) contents were assessed as well as their antioxidant activities (total antioxidant capacity, ferric reducing power, and DPPH free radical scavenging activity) were evaluated before and after digestion. Our results showed that before digestion, the yellow variety possesses high phenolic and proanthocyanidin contents with values of 3176±18 mg GAE/100 g and 90.3±9.8 mg CE/100 g, respectively. However, the red variety has high fl avonoids content with a value of 1638±6 mg QE/100 g. Antioxidant activities showed similar trend that phenolic compounds. During the digestion, the antioxidant potential of digested extracts decreased signifi cantly (P<0.001) compared to undigested ones. Hence, this potential increased signifi cantly (P<0.01) from the oral to the intestinal phases. The statistical analysis revealed a moderate correlation between phenolic compounds and antioxidant activity. Hence, IVGID affects the antioxidant potential of extracts, but pH and enzymatic changes do not affect their gut bioaccessibility.
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