Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits
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AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.
CitationDi Cairano, M., Caruso, M.C., Galgano, F., Favati, F., Ekere, N & Tchuenbou-Magaia, F. (2021) Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. Eur Food Res Technol 247, pp. 707–718. https://doi.org/10.1007/s00217-020-03659-w
JournalEuropean Food Research and Technology
Description© 2021 The Authors. Published by Springer. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.1007/s00217-020-03659-w
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by/4.0/