Determination of Some Chemical Properties of Uncommon Flours

Andrade, Sónia; Oliveira, Solange; Guiné, Raquel; Correia, Paula

http://hdl.handle.net/10400.19/2774

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Abstract(s)

Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content.At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenolic compounds, the sample that stood out was the acorn flour, having a high value of 0.812 g AGE/100 g. All the samples presented intermediate content of antioxidant activity and the sample that showed a slightly higher value was the wheat flour with a value of 0.746 mM TRE/g sample.

Keywords

wheat accorn lupine flour chestnut oxalate

URI

http://hdl.handle.net/10400.19/2774

Citation

Andrade SC, Oliveira SF, Guiné RPF, Correia PMR. (2015) Determination of Some Chemical Properties of Uncommon Flours, in Proceeding of 17th International Conference on Food Engineering and Biotechnology, Marrakech, Morocco, p. 1968-1971.