Focus on gluten free biscuits: Ingredients and issues
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 …
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
Resistant starch—An accessible fiber ingredient acceptable to the Western palate
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 …
recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a …
Studies on nutritional intervention of rice starch-oleic acid complex (resistant starch type V) in rats fed by high-fat diet
In this study, rice starch-oleic acid complex with well-controlled digestibility was chosen as a
supplementary diet for rats fed with high fat diet. Our results demonstrated that rice starch …
supplementary diet for rats fed with high fat diet. Our results demonstrated that rice starch …
Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread
This study aimed to evaluate the influence of sourdough fermentation on the estimated
glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight …
glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight …
Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch
Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with
desired structure and properties. This research is focused on the effect of pre-printing …
desired structure and properties. This research is focused on the effect of pre-printing …
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
The interest in gluten-free (GF) products increases together with the increase in gluten-
sensitive people. However, GF foods might have decreased nutritional quality as compared …
sensitive people. However, GF foods might have decreased nutritional quality as compared …
Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties
S Bhinder, A Kaur, B Singh, MP Yadav… - Food Research …, 2020 - Elsevier
Flour from twenty-three Tartary buckwheat varieties were evaluated and compared for
proximate composition, mineral and amino acid profile. Further, pasting properties and …
proximate composition, mineral and amino acid profile. Further, pasting properties and …
Sourdough technology as a tool for the development of healthier grain-based products: An update
There has been growing demand by consumers for grain-based products with well-
balanced nutritional profiles and health-promoting properties. The components of the flours …
balanced nutritional profiles and health-promoting properties. The components of the flours …
Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion
In this study, the microstructure, rheology, and starch hydrolysis of cooked normal (NAM)
and high (HAM) amylose maize starch solutions with various dry matter contents (10, 30 and …
and high (HAM) amylose maize starch solutions with various dry matter contents (10, 30 and …
Methods for extracting cereal starches from different sources: A review
SLM El Halal, DH Kringel, ER Zavareze… - Starch …, 2019 - Wiley Online Library
The versatility of starch products is such that they are used as ingredients and functional
supplements in a variety of food, nonfood, and feed applications. As starch is the largest …
supplements in a variety of food, nonfood, and feed applications. As starch is the largest …