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...

Descripción completa

Detalles Bibliográficos
Autores principales: Cervini, Mariasole, Frustace, Antonello, Garrido, Guillermo Duserm, Rocchetti, Gabriele, Giuberti, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020417/
https://www.ncbi.nlm.nih.gov/pubmed/33842706
http://dx.doi.org/10.1016/j.heliyon.2021.e06562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020417/
https://www.ncbi.nlm.nih.gov/pubmed/33842706
http://dx.doi.org/10.1016/j.heliyon.2021.e06562

Ejemplares similares