%0 Journal Article
	%A Sónia C. Andrade and  Solange F. Oliveira and  Raquel P. F. Guiné and  Paula M. R. Correia
	%D 2015
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 100, 2015
	%T Determination of Some Chemical Properties of Uncommon Flours
	%U https://publications.waset.org/pdf/10000905
	%V 100
	%X 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.

	%P 370 - 373