Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …

Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …

Dietary fiber intakes in Western societies are concerningly low and do not reflect global
recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a …

Resistant starches (RS), which are considered as one of the dietary fibers, could exert
widely beneficial impacts, reduce fat accumulation, show significant effects on regulating …

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods,
GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour …

In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the
effect of its particle size on the characteristics of cookies was analysed. The results showed …

In this study, we aimed to formulate low glycemic index gluten-free cookies from high
amylose rice flour by modifying baking conditions and ingredient composition. Baking …

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch,
which is an important source of diet energy, hypoallergenic proteins, and other bioactive …

Resistant starches (RS) are those that by localization, physical, or chemical causes, are
unavailable for enzymatic attack, thus acting as dietary fiber in our organism. Several …