Nutritional, Physical and Sensory Characteristics of Gluten-free Biscuits Incorporated with a Novel Resistant Starch Ingredient

Overview

Journal Heliyon

Specialty Social Sciences

Date 2021 Apr 12

PMID 33842706

Citations 11

Authors

Mariasole Cervini

Antonello Frustace

Guillermo Duserm Garrido

Gabriele Rocchetti

Gianluca Giuberti

Affiliations

Soon will be listed here.

Abstract

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 digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

Citing Articles

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