Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

被引:0
作者
Maria Di Cairano
Nicola Condelli
Marisa Carmela Caruso
Nazarena Cela
Roberta Tolve
Fernanda Galgano
机构
[1] University of Basilicata,School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)
来源
Food and Bioprocess Technology | 2021年 / 14卷
关键词
Gluten free; Biscuits; Starch digestibility; Predicted glycaemic index; CATA;
D O I
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中图分类号
学科分类号
摘要
The type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
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页码:1490 / 1502
页数:12
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