Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics |
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| Affiliation: | 1. Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy;2. Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy;1. Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima, Japan;2. Faculty of Applied Biological Science, Hiroshima University, Hiroshima, Japan;3. Department of Farm Mechanics, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand;1. Department of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, South Korea;2. Graduate School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-701, South Korea;1. Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy;2. Food and Nutrition Research Center (CREA-NUT), Via Ardeatina 546, 00178 Roma, Italy;1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. State Key Laboratory of Pulp and Paper Engineering, Guangzhou 510640, China;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China;4. College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China;1. Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;2. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;3. Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Beograd, Serbia |
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| 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, RSb and 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 RSa could contribute to formulate GF cookies with higher dietary fibre content and likely slowly digestible starch properties more than equivalent amounts of RSb and RSc. |
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| Keywords: | Gluten-free Resistant starch Predicted glycemic index Cookie |
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