Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS...

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Detalles Bibliográficos
Autores principales: Cervini, Mariasole, Gruppi, Alice, Bassani, Andrea, Spigno, Giorgia, Giuberti, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143101/
https://www.ncbi.nlm.nih.gov/pubmed/33919201
http://dx.doi.org/10.3390/foods10050908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143101/
https://www.ncbi.nlm.nih.gov/pubmed/33919201
http://dx.doi.org/10.3390/foods10050908

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