Services on Demand
Journal
Article
Indicators
- Cited by SciELO
Related links
- Similars in SciELO
Share
Diaeta
On-line version ISSN 1852-7337
Abstract
MIGUEL, Giraudo; UGARTE, Mariana and SCOLLO, Daniel. Aleurone flour: a novel wheat ingredient rich in fermentable fiber, micronutrients and bioavailable folate. Diaeta [online]. 2013, vol.31, n.144, pp.7-12. ISSN 1852-7337.
Aleurone flour has a strong potential as an important functional food ingredient within the farinaceous industry for its high density of micronutrients and also for its high content of fermentable fiber. The bioavailabitity and bioefficacy of the nutrients present in the aleurone flour should be considered as a factor that is beneficial to health. It is essential to continue studying how to obtain aleurone from other grains.
Keywords : Wheat Aleurone flour; Fiber; Micronutrient; Folate.