{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T14:01:52Z","timestamp":1777644112969,"version":"3.51.4"},"reference-count":41,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2022,11,4]],"date-time":"2022-11-04T00:00:00Z","timestamp":1667520000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100003074","name":"Agencia Nacional de Promoci\u00f3n Cient\u00edfica y Tecnol\u00f3gica","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003074","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003947","name":"Universidad Nacional de La Plata","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003947","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002923","name":"Consejo Nacional de Investigaciones Cient\u00edficas y T\u00e9cnicas","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002923","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2024,3]]},"abstract":"<jats:p>The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements of celiac individuals is rising. Thus, the objective of the present work was to develop a gluten-free nutritionally balanced wafer formulation with a high content of antioxidants. First, the animal fat used in the traditional formulation was successfully replaced by high oleic sunflower. Second, the antioxidant content of several flavourings (cinnamon\/honey\/anise\/vanilla) was measured and their addition to a gluten-free wafer formulation was evaluated. Third, multivariate statistical tools were used to select the formulation that properly mimicked the characteristics of a gluten-containing wafer. According to the results, anise and cinnamon were the most suitable flavourings to prepare gluten-free wafers, and the sensory analysis concluded that these formulations were highly acceptable (means&gt;6.7 on the hedonic scale). Finally, the storage time analysis indicated that the texture of the gluten-free wafers was more susceptible to water absorption than gluten-containing wafers. Besides, cinnamon wafers presented a higher bioaccessible antioxidant capacity than anise wafers (43.5\u2009\u00b1\u20090.1\u2005mg Trolox\/g and 18.8\u2009\u00b1\u20090.9\u2005mg Trolox\/g respectively) (p\u2009&lt;\u20090.05), which remained stable for four months. This indicates that during its shelf life, the product could be consumed with its beneficial effects intact.<\/jats:p>","DOI":"10.1177\/10820132221135275","type":"journal-article","created":{"date-parts":[[2022,11,4]],"date-time":"2022-11-04T03:53:53Z","timestamp":1667534033000},"page":"107-116","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity"],"prefix":"10.1177","volume":"30","author":[{"given":"Agostina","family":"Mantovano","sequence":"first","affiliation":[{"name":"CIDCA, CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata, La Plata, Argentina"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5280-7779","authenticated-orcid":false,"given":"Patrignani","family":"Mariela","sequence":"additional","affiliation":[{"name":"CIDCA, CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata, La Plata, Argentina"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Paula Andrea","family":"Conforti","sequence":"additional","affiliation":[{"name":"CIDCA, CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata, La Plata, Argentina"},{"name":"Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, La Plata, Argentina"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2022,11,4]]},"reference":[{"issue":"459","key":"bibr1-10820132221135275","first-page":"2","volume":"6","author":"Adeboye AS","year":"2015","journal-title":"Journal of Food Processing & Technology"},{"key":"bibr2-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1984.tb10432.x"},{"key":"bibr25-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1021\/jf034790i"},{"key":"bibr3-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/foods10071549"},{"key":"bibr26-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2008.01.012"},{"key":"bibr4-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/nu8100644"},{"key":"bibr27-10820132221135275","volume-title":"Infostat. Manual del Usuario","author":"Balzarini MG","year":"2008"},{"key":"bibr5-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127464"},{"key":"bibr28-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2022.111209"},{"key":"bibr29-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2004.00838.x"},{"issue":"1","key":"bibr6-10820132221135275","first-page":"9","volume":"55","author":"Daniel MJ","year":"2009","journal-title":"Cereal Foods World"},{"key":"bibr30-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/nu11071588"},{"key":"bibr31-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.03.082"},{"key":"bibr32-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.10.033"},{"key":"bibr7-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/molecules17044400"},{"key":"bibr33-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128300"},{"key":"bibr8-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/antiox7070094"},{"key":"bibr9-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2016.09.003"},{"key":"bibr10-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113227"},{"key":"bibr34-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1007\/s00394-018-1685-2"},{"issue":"6","key":"bibr11-10820132221135275","first-page":"95","volume":"7","author":"Maggio A","year":"2018","journal-title":"Foods (Basel, Switzerland)"},{"key":"bibr12-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.05.057"},{"key":"bibr13-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2004.00815.x"},{"key":"bibr14-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-019-00306-1"},{"key":"bibr35-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.11.043"},{"key":"bibr15-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/nu11010170"},{"key":"bibr36-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1007\/s10853-012-7034-6"},{"key":"bibr16-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2005.07.004"},{"key":"bibr17-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111826"},{"key":"bibr37-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126309"},{"key":"bibr18-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2017.08.013"},{"issue":"2","key":"bibr38-10820132221135275","first-page":"5","volume":"8","author":"Quilca GC","year":"2011","journal-title":"Revista ECIPer\u00fa"},{"key":"bibr39-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1007\/s12011-017-1065-4"},{"key":"bibr19-10820132221135275","unstructured":"S\u00e1nchez ML, 2013.\n                      Determinaci\u00f3n de compuestos funcionales en Canela\n                      . Bachelor Thesis. Instituto Polit\u00e9cnico Nacional, M\u00e9xico."},{"key":"bibr40-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14643"},{"key":"bibr20-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.110524"},{"key":"bibr21-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1002\/leg3.12"},{"key":"bibr41-10820132221135275","doi-asserted-by":"publisher","DOI":"10.3390\/nu12051401"},{"key":"bibr42-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.10.033"},{"key":"bibr43-10820132221135275","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.09.077"},{"key":"bibr22-10820132221135275","unstructured":"More references can be found in the Supplementary Information."}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132221135275","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/10820132221135275","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132221135275","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:28:24Z","timestamp":1777444104000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/10820132221135275"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11,4]]},"references-count":41,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2024,3]]}},"alternative-id":["10.1177\/10820132221135275"],"URL":"https:\/\/doi.org\/10.1177\/10820132221135275","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,11,4]]}}}