Resumen

MIGUEL, Giraudo; UGARTE, Mariana  y  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.

Palabras clave : Wheat Aleurone flour; Fiber; Micronutrient; Folate.

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