Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics

2015 ◽  
Vol 05 (06) ◽  
Author(s):  
Giuberti G ◽  
Fortunati P ◽  
Cerioli C ◽  
Gallo A
2015 ◽  
Vol 68 (5-6) ◽  
pp. 469-475 ◽  
Author(s):  
Gianluca Giuberti ◽  
Antonio Gallo ◽  
Paola Fortunati ◽  
Filippo Rossi

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108856 ◽  
Author(s):  
Charoonsri Chusak ◽  
Passavoot Chanbunyawat ◽  
Poorichaya Chumnumduang ◽  
Praew Chantarasinlapin ◽  
Tanyawan Suantawee ◽  
...  

2014 ◽  
Vol 5 (3) ◽  
pp. 564 ◽  
Author(s):  
Anika Wolter ◽  
Anna-Sophie Hager ◽  
Emanuele Zannini ◽  
Elke K. Arendt

Author(s):  
Raquel Rainier Alves Soares ◽  
Christiane Mileib Vasconcelos ◽  
Mariane Verônica de Oliveira ◽  
Valéria Paula Rodrigues Minim ◽  
Valéria Aparecida Vieira Queiroz ◽  
...  

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.


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