2023
DOI: 10.1002/fsn3.3829
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Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Narjes Jamali,
Mehran Sayadi,
Roghayeh Nejati
et al.

Abstract: Diversification of gluten‐free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa‐based GF traditional bakery product, i.e. Nan‐e‐Fasaee using inulin as a bifunctional agent (both a prebiotic compound and a structure‐forming agent). Otherwise, its potential role as a fat and sugar replacer was also assessed. For this purpose, short (S)‐ and long (L)‐cha… Show more

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