As part of the Alifun Project, Alimenta srl and the CNR-ICB collaborated closely to develop prototypes of functionalized gluten-free baked goods. In order to evaluate the integration of lentil and amaranth flours to obtain new gluten-free bread prototypes, several types of gluten-free bread, enriched with different percentages of amaranth and lentils, were developed under OR2 (Task 2.4 and 2.5). The incorporation of these flours into food products enriched the nutritional profile: not only was there an increase in protein content and essential amino acids such as lysine and threonine, but also enhanced antioxidant activity due to the presence of bioactive compounds. In bread, the formulation with 10 percent lentils and 7 percent amaranth resulted in a significant increase in polyphenol content (3.68 mg GAE/g compared with 1.43 mg/GAE in the control). – EU financial support €94,735.12 – www.ponricerca.gov.it.

Codice Progetto: ARS01_00783