A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat

Shevkani, Khetan; Katyal, Mehak; Singh, Narpinder

doi:10.1016/j.focha.2024.100613

Food Chemistry Advances

2024

DOI: 10.1016/j.focha.2024.100613

|View full text |Cite

A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat

Khetan Shevkani,

Mehak Katyal,

Narpinder Singh

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 68 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Imam,

Irondi,

Awoyale

et al. 2024

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from gluten-containing foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, anti-hyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties.

show abstract

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Imam,

Irondi,

Awoyale

et al. 2024

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

334 Leonard St

Brooklyn, NY 11211

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat

Cited by 1 publication

References 68 publications

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Contact Info

Product

Resources

About