Publications by authors named "Ana Albors"
Article Synopsis
- The study aimed to create gluten-free cracker-type snacks that are nutritionally balanced, lower in calories, and acceptable in taste by incorporating quinoa flour and chicory inulin.
- The researchers replaced varying amounts of chickpea flour with quinoa and partially substituted fat with chicory inulin, analyzing the flours for their composition and properties, as well as the baked crackers for moisture, texture, and sensory appeal.
- Results suggest that crackers made with 50% quinoa and 75% chicory inulin are a nutritious option for children, providing high protein, magnesium, and fiber, while also reducing fat-derived calories significantly.
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber" based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested.
View Article and Find Full Text PDFGluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health.
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