# Nutritional and Functional Properties of Gluten-Free Flours
## 3 Results
### Functional Properties of GF Flours
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Flours** & **Water Absorption** & **Oil Absorption** & **Swelling Power, g/g** & **Foaming Capacity, \%** & **Bulk Density, g/mL** \\  & **Capacity, g/g** & **Capacity, g/g** & **Swelling Power, g/g** & **Foaming Capacity, \%** & **Bulk Density, g/mL** \\ \hline Rice & \(1.25\pm 0.01\)\({}^{\text{cd}}\) & 1.68 \(\pm\) 0.01 \({}^{\text{f}}\) & 7.32 \(\pm\) 0.05 \({}^{\text{a}}\) & 7.83 \(\pm\) 0.02 \({}^{\text{f}}\) & 0.77 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Brown rice & \(1.14\pm 0.04\)\({}^{\text{def}}\) & 1.80 \(\pm\) 0.01 \({}^{\text{bc}}\) & 6.21 \(\pm\) 0.07 \({}^{\text{b}}\) & 63.80 \(\pm\) 3.08 \({}^{\text{b}}\) & 0.71 \(\pm\) 0.01 \({}^{\text{b}}\) \\ Maize & \(1.40\pm 0.02\)\({}^{\text{bc}}\) & 1.77 \(\pm\) 0.01 \({}^{\text{cd}}\) & 5.45 \(\pm\) 0.02 \({}^{\text{c}}\) & 57.58 \(\pm\) 2.15 \({}^{\text{c}}\) & 0.72 \(\pm\) 0.03 \({}^{\text{b}}\) \\ Oat & \(1.26\pm 0.08\)\({}^{\text{cd}}\) & 1.74 \(\pm\) 0.01 \({}^{\text{de}}\) & 4.10 \(\pm\) 0.06 \({}^{\text{s}}\) & 7.76 \(\pm\) 0.19 \({}^{\text{f}}\) & 0.68 \(\pm\) 0.01 \({}^{\text{c}}\) \\ Millet & \(1.03\pm 0.05\)\({}^{\text{ef}}\) & 1.66 \(\pm\) 0.01 \({}^{\text{f}}\) & 5.54 \(\pm\) 0.02 \({}^{\text{c}}\) & 66.02 \(\pm\) 1.15 \({}^{\text{b}}\) & 0.67 \(\pm\) 0.01 \({}^{\text{c}}\) \\ Teff & \(0.95\pm 0.05\)\({}^{\text{f}}\) & 1.75 \(\pm\) 0.03 \({}^{\text{de}}\) & 4.98 \(\pm\) 0.04 \({}^{\text{df}}\) & 83.49 \(\pm\) 1.39 \({}^{\text{a}}\) & 0.77 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Amaranth & \(0.96\pm 0.01\)\({}^{\text{f}}\) & 1.88 \(\pm\) 0.01 \({}^{\text{a}}\) & 7.21 \(\pm\) 0.13 \({}^{\text{a}}\) & 34.05 \(\pm\) 0.65 \({}^{\text{d}}\) & 0.63 \(\pm\) 0.01 \({}^{\text{d}}\) \\ Buckwheat & \(1.46\pm 0.15\)\({}^{\text{b}}\) & 1.66 \(\pm\) 0.02 \({}^{\text{f}}\) & 5.06 \(\pm\) 0.03 \({}^{\text{de}}\) & 58.07 \(\pm\) 2.03 \({}^{\text{c}}\) & 0.79 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Quinoa & \(1.15\pm 0.04\)\({}^{\text{de}}\) & 1.79 \(\pm\) 0.04 \({}^{\text{bcd}}\) & 5.41 \(\pm\) 0.04 \({}^{\text{c}}\) & 55.17 \(\pm\) 1.54 \({}^{\text{c}}\) & 0.71 \(\pm\) 0.01 \({}^{\text{b}}\) \\ Chickpea & \(1.92\pm 0.09\)\({}^{\text{a}}\) & 1.84 \(\pm\) 0.01 \({}^{\text{ab}}\) & 4.88 \(\pm\) 0.01 \({}^{\text{f}}\) & 58.30 \(\pm\) 1.04 \({}^{\text{c}}\) & 0.67 \(\pm\) 0 \({}^{\text{c}}\) \\ Gram & \(1.40\pm 0.01\)\({}^{\text{bc}}\) & 1.72 \(\pm\) 0.01 \({}^{\text{ef}}\) & 5.21 \(\pm\) 0.02 \({}^{\text{d}}\) & 65.20 \(\pm\) 1.91 \({}^{\text{b}}\) & 0.65 \(\pm\) 0.01 \({}^{\text{cd}}\) \\ Tiger nut & \(1.36\pm 0.01\)\({}^{\text{bc}}\) & 1.88 \(\pm\) 0.02 \({}^{\text{a}}\) & 3.14 \(\pm\) 0.02 \({}^{\text{h}}\) & 26.92 \(\pm\) 1.68 \({}^{\text{e}}\) & 0.66 \(\pm\) 0 \({}^{\text{c}}\) \\ Plantain & \(1.38\pm 0.05\)\({}^{\text{bc}}\) & 1.70 \(\pm\) 0.02 \({}^{\text{ef}}\) & 7.25 \(\pm\) 0.08 \({}^{\text{a}}\) & 9.84 \(\pm\) 0.06 \({}^{\text{f}}\) & 0.71 \(\pm\) 0.01 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} Values are expressed as mean \(\pm\) standard deviation (n = 3). Means that do not share a letter in a column are significantly different (\(p<0.05\)).  
\end{table} 
Table 7: Functional properties of the gluten-free flours. plantain, and amaranth flours. The high swelling power could be related with the higher content of amylopectin [27]. Tiger nut flour with the lowest amylopectin content (69.87%) showed the lowest swelling power (3.14%). However, only a small correlation was found between amylopectin content and swelling power (0.4694; \(p>0.05\)). On the other side, fats inhibit the swelling property. The significantly higher fat content in the tiger nut flour (25.15%) explained the very low swelling capacity of this flour. Accordingly, the fat content was negatively correlated with the swelling power of the GF flours (\(-0.67211\); \(p<0.05\)). The foaming capacity of the GF flours ranged from 7.8% in oat and rice flour to 83.5% in teff flour. A very strong difference was noted between rice and brown rice, the latter being 8.1-fold higher than normal rice.