Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

Summary In this study, amaranth flour was used as an ingredient to prepare gluten‐free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non‐uniform reddish brown...

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Veröffentlicht in:	International journal of food science & technology 2019-05, Vol.54 (5), p.1506-1513
Hauptverfasser:	Sabbione, Ana Clara, Suárez, Santiago, Añón, María Cristina, Scilingo, Adriana
Format:	Artikel
Sprache:	eng
Schlagworte:	Amaranth antihypertensive activity Antihypertensives antithrombotic activity Cookies Digestive system Flour functional foods Gastrointestinal tract Gluten Peptides Proteins Vegan Veganism Vegetarian diet
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