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Di Cairano, M, Caruso, MC, Galgano, F, Favati, F, Ekere, N and Tchuenbou-Magaia, F (2021) Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. European Food Research and Technology, 247 (3). pp. 707-718. ISSN 1438-2377
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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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | 0908 Food Sciences, 1003 Industrial Biotechnology |
| Subjects: | T Technology > TX Home economics > TX341 Nutrition. Foods and food supply T Technology > T Technology (General) |
| Divisions: | Engineering |
| Publisher: | Springer |
| Date Deposited: | 02 Nov 2021 11:07 |
| Last Modified: | 02 Nov 2021 11:15 |
| DOI or ID number: | 10.1007/s00217-020-03659-w |
| URI: | https://researchonline.ljmu.ac.uk/id/eprint/15723 |
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