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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Bibliographische Detailangaben
Veröffentlicht in:Heliyon
Hauptverfasser: Cervini, Mariasole, Frustace, Antonello, Garrido, Guillermo Duserm, Rocchetti, Gabriele, Giuberti, Gianluca
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2021
Schlagworte:
Research Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8020417/
https://ncbi.nlm.nih.gov/pubmed/33842706
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06562
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