Authors:
Maria Simona Chiș, Adriana Păucean, Alexandra Lițoiu, Simona Man
Volume 28, Issue 2;
Pages: 153-158; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Lucerne (Medicago sativa L.) is a sustainable perennial crop with a small impact on the environment resources but with a big importance from the nutritional standpoint. It is a rich vegetable source of protein, minerals, total phenols, phenolic acid, carotenoids, and vitamins. In the present work, the main purpose was to obtain a gluten free product by replacing almond flour with lucerne powder in different addition such as 3%, 6% and 9%, respectively. Chemical analysis showed that protein, ash, moisture, total phenols and antioxidant activity increased as the percentages of alfalfa increased. For instance, total phenols reached a value of 44.67 mg gallic acid/100g fresh weight at an addition of 9% alfalfa, whilst sample with 3% addition registered a value of only 36.21 mg gallic acid/100g fresh weight. Sensorial analysis showed that the optimum addition of alfalfa is 6%, having a final hedonic score of 8.62.
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