Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics

Gianluca Giuberti, Antonio Gallo, Paola Fortunati, Alessandra Marti

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

24 Citazioni (Scopus)

Abstract

Experimental gluten-free (GF) rice cookies were formulated with 100% rice flour (CTR) or by substituting 50% of rice flour with native waxy rice starch (WRS) or with three different resistant starch (RS) ingredients obtained from debranched, annealed or acid and heat-moisture treated WRS (RSa, RSband RSc, respectively). Chemical composition, in vitro starch digestibility and physical and textural characteristics were carried out. Among cookies, RSa-cookies had the highest total dietary fibre content, the lowest rapidly digestible starch and the highest RS contents. All the three RS preparations have proved effective in increasing the proportion that tested as RS with respect to native WRS. However, the estimated RS loss for each applied RS ingredients caused by the baking process followed the order of RSa< RSc< RSb. Last, the lowest vitro glycaemic index value was measured for RSa-cookies. Among cookies, differences in colour and hardness were reported. The partial replacement of commercial rice flour with RSacould contribute to formulate GF cookies with higher dietary fibre content and likely slowly digestible starch properties more than equivalent amounts of RSband RSc.
Lingua originaleEnglish
pagine (da-a)157-164
Numero di pagine8
RivistaJournal of Cereal Science
Volume76
DOI
Stato di pubblicazionePubblicato - 2017

Keywords

  • Biochemistry
  • Cookie
  • Food Science
  • Gluten-free
  • Predicted glycemic index
  • Resistant starch

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