Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits
Abstract
There 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.Citation
Di 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-wPublisher
SpringerJournal
European Food Research and TechnologyAdditional Links
https://link.springer.com/article/10.1007%2Fs00217-020-03659-wType
Journal articleLanguage
enDescription
© 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-wISSN
1438-2377EISSN
1438-2385ae974a485f413a2113503eed53cd6c53
10.1007/s00217-020-03659-w
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Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by/4.0/