Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Tempura is a dish of battered and deep-fried foods, and wheat flour is typically used; however, barley, buckwheat, and Job’s tears have an antioxidant capacity. This study investigated whether replacing wheat flour with flours from these three crops in tempura affects the antioxidant capacity and de...

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Bibliographic Details
Main Authors: Asuka Taniguchi, Nami Kyogoku, Hiroko Kimura, Tsubasa Kondo, Keiko Nagao, Rie Kobayashi
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
tempura
deep-fried product
barley
buckwheat
Job’s tears
antioxidant capacity
Online Access:https://www.mdpi.com/2304-8158/9/9/1246

Internet

https://www.mdpi.com/2304-8158/9/9/1246

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