2021
DOI: 10.18633/biotecnia.v23i2.1350
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Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

Abstract: Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF) was evaluated. Flour properties (water and oil absorption, emulsifying capacity) and cookie… Show more

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