Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestio...

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Bibliographic Details
Main Authors: Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, Gabriele Rocchetti, Gianluca Giuberti
Format: Article
Language:English
Published: Elsevier 2021-03-01
Series:Heliyon
Subjects:
Gluten-free
Resistant starch
Hydrolysis index
Dietary fiber
Biscuits
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844021006654

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http://www.sciencedirect.com/science/article/pii/S2405844021006654

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