Focus on gluten free biscuits: Ingredients and issues

M Di Cairano, F Galgano, R Tolve, MC Caruso… - Trends in Food Science …, 2018 - Elsevier
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 …

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

SK Walsh, A Lucey, J Walter, E Zannini… - … reviews in food …, 2022 - Wiley Online Library
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 …

Studies on nutritional intervention of rice starch-oleic acid complex (resistant starch type V) in rats fed by high-fat diet

B Zheng, T Wang, H Wang, L Chen, Z Zhou - Carbohydrate Polymers, 2020 - Elsevier
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 …

Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread

H Demirkesen-Bicak, M Arici, M Yaman, S Karasu… - Foods, 2021 - mdpi.com
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 …

Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

B Zheng, Y Tang, F Xie, L Chen - Food Hydrocolloids, 2022 - Elsevier
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 …

Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

G Rocchetti, L Lucini, JML Rodriguez, FJ Barba… - Food Chemistry, 2019 - Elsevier
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 …

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 …

Sourdough technology as a tool for the development of healthier grain-based products: An update

J Fernández-Peláez, C Paesani, M Gómez - Agronomy, 2020 - mdpi.com
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 …

Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion

S Iqbal, P Wu, TV Kirk, XD Chen - Food Hydrocolloids, 2021 - Elsevier
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 …

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 …