Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods. [version 4; peer review: 1 approved, 2 approved with reservations, 2 not approved]

Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods. [version 4; peer review: 1 approved, 2 approved with reservations, 2 not approved]

Background Interest in alternative sources of tubers and legumes has increased due to the search for raw materials with bioactive antioxidant compounds. The objective of this study was to characterize taro (TF) and sacha inchi (Plukenetia volubilis) flours obtained by the wet (SIF-WM) and defatted (...

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Bibliographic Details
Main Authors: Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta
Format: Article
Language:English
Published: F1000 Research Ltd 2025-03-01
Series:F1000Research
Subjects:
Rheology properties
Proximal composition
Microbiological quality
Gluten-free foods
eng
Online Access:https://f1000research.com/articles/12-378/v4
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